Tofu has quite a monopoly on vegan ricotta recipes, but making a soy-free vegan ricotta is very doable. I have a cashew ricotta recipe that I adore; sadly, it's not the healthiest of things (and it requires agar flakes, which I don't always have on hand). Inspired by Cathe Olsen's Vegetarian Mother's Cookbook, I decided to try making a vegan ricotta from lima beans. Cathe calls for mature lima beans in her recipe, but I had a bag of baby limas in my freezer and opted to use them instead. The end result was bright green, and not super ricotta-y, but really yummy! I'll definitely make it again.
I threw my "lazy lasagna" together with some gluten-free penne that was crowding up my pantry, but almost any smallish pasta shape would work.
Extreme close-up to show the ricotta greenness.
Lazy Lasagna with Lima Ricotta
12 oz. gluten-free pasta
28 oz. marinara sauce (about what you get when you make homemade marinara from a 28 oz. can of crushed tomatoes—or be super lazy and use a 28 oz. can of already-ready marinara)
2 small zucchini, diced
16 oz. baby lima beans, thawed if frozen
2 tsp lemon juice
1 clove garlic, pressed
1/4 tsp sea salt
2 tsp olive oil
1/4 cup nutritional yeast
Prepare pasta according to package directions. Preheat oven to 350 F.
In a food processor, combine lima beans, lemon juice, garlic, salt, oil, and nutritional yeast. Process until well blended, adding splashes of water if needed.
Cover the bottom of a 9 x 13 baking dish with about a third of the marinara. Add about half the pasta. Sprinkle zucchini and lima ricotta over pasta, and top with remaining pasta and marinara. Cover pan with aluminum foil and bake 30 minutes. Remove the foil and bake another 20-30 minutes, to your preferred level of pasta crispiness.