I have two amazing Sonshines and one Moonbeam. My oldest Sonshine just turned 13 this past weekend.
He still likes legos. Minecraft. His momma😉
He’s the only child who will meditate with me.
We aren’t meditating in this picture though…just getting our photo session on.
His heart is revealed, and his focus is Bruce Lee-like.
His maturity could challenge some adults’.
I still have to threaten to smell his breath though…
“Did you brush them for real, for real?”
I imagine young, aimless girls calling the house to speak to him one day…
Them: May I speak to the oldest Sonshine?
Me: Sweetheart, go read a book. *click*
Yup…Imma be that momma…for my sonshines and my moonbeam.
Do. Not. Even. Try. To. Call. My. House.
Y’all know I’m kidding, right?
I think I’m kidding…
We will see.
Every year birthdays are big deal in this house, because I didn’t have big deal birthdays growing up.
We have sleepovers/camp-outs in the living room. We have any dessert we want. And we get to choose what’s for dinner.
This year, oldest Sonshine chose lasagna.
He ate two big helpings.
In a blink…
Sonshine’s Spinach and Herb Lasagna with Cashew-Cannellini Ricotta
- 3 cups soaked cashews (I rarely remember to soak over-night…so, typically, I boil water and pour over un-roasted cashews then cover with plastic wrap and allow to sit for about 3 hours or so.
- 1/2 cup cashew water
- 1/2 cup cooked cannellini beans
- 1 lemon, juiced
- 1/4 cup white miso, organic if you can find it *this makes the ricotta spectacular
- 3 TBSP nutritional yeast
- 2 TBSP extra-virgin olive oil
- 1 TBSP garlic powder
- 1/2 TBSP onion powder
- 1 tsp mustard powder
- 1 tsp sea salt
Directions for Cashew-Cannellini ricotta:
- Take all your ingredients and mix together in a bowl.
- Place the entire mixture into an upright blender (or food processor) and blend until smooth.
- cooked lasagna noodles ( I used Tinkyada Organic Brown Rice Pasta Lasagne)
- pasta sauce of choice (I have a great homemade one that I will pass down to my children, and they will pass down to their children and so on and so forth. One day one of my great-grandbabies will sell it to somebody, I’m sure.) So use whatever sauce you like. A jarred brand I like is Bertolli’s Organic Olive Oil, Basil and Garlic.
- 3-4 cups grated cheese (I used Follow Your Heart’s Mozzarella)
Spinach and Herb Saute
- 1lb frozen chopped spinach, slightly defrosted
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup fresh Italian parsley, chopped
- 1/2 cup fresh basil, chopped
- 2 tsp olive oil
- 1/2 tsp nutmeg, ground fresh…not pre-ground
- 1/2 tsp sea salt
- pepper to taste, if you like pepper
Directions for Spinach and Herb Saute
- In a large skillet set over medium heat, add your olive oil (or fat of choice).
- Once oil is heated (about 5 minutes), add your spinach and onions. Saute for 5-7 minutes.
- Add your minced garlic, nutmeg, and sea salt. Saute for 3-4 more minutes.
- Pull your skillet off of the heat and add your fresh herbs. Stir.
Assembling Your Lasagna
- Preheat your oven to 400 degrees.
- Lightly brush a 9×13 pan with olive oil. Pour a little sauce (about one cup) in the bottom of your pan and spread evenly.
- Place a single row of cooked lasagna noodles on the bottom of your pan, then spread on some of your cashew-cannellini ricotta, follow that with your spinach and herb saute, then your shredded cheese of choice, then finally a little more sauce. Repeat. The very top should have a little of everything.
I’ve never seen a lasagna recipe that’s said…”layer your lasagna however you want.” But that’s my sentiment. It’s your kitchen. It’s going to taste amazing no matter the order your put this together. Use commonsense though. You should have some cashew-cannellini ricotta left over. This recipe makes a goooood amount of that lusciousness. Bake your lasagna for 30-40 minutes, then let this bad boy cool for 10 minutes. Cut and serve. Of course, top with a fresh sprig of basil…cause you fancy!
It. Is. So. Good.
Until next time, Reine