Vegetable Lasagna with Cashew Cheese
This is one of my FAVORITE versions of lasagna!
I play around with the veggie I use. It really is a preference thing!
Below I will tell you the amounts I used to get 2 trays of this awesome dish. You can reduce the recipe easily!
Since I like to steam and season each vegetable for maximum flavors with each level, I allow myself an hour prep time. The point of this step is flavor and to begin to cook the vegetable NOT TO GET IT TOO MUSHY! Many versions of this have you steaming ALL the veggies (like zucchini) together but I found that it makes certain veggies TOO mushy!
Vegetables I used :
3 Zucchini Sliced long way
8 ounces portobello mushrooms, sliced
2 leeks, cut in half length wise, then cut again into smaller pieces
1 sweet onion, dice
5-6 cups spinach
1 red pepper, sliced or diced
1 head cauliflower, remove core and cut into smaller pieces
2 broccoli crowns broccoli, remove core and cut into smaller pieces
Other veggie options: Swiss Chard, Kale, Turnip Greens, Beet greens
1-In sauce pan with a little olive oil sauté 1-2 garlic cloves and add greens (spinach in this case) and salt.
2-In pan: add cauliflower, drizzle a little oil, salt, pepper, and powdered garlic, allow to steam. Set aside.
3-In pan: add broccoli, drizzle a little oil, salt, pepper, and powdered garlic, allow to steam. Set aside.
4-In pan: add olive oil mushrooms, onions and red pepper, move pan for 3 minutes, take off the heat.
5-In pan: add a tab of olive oil and zucchini slices. Move around for about 3-4 minutes until slightly cooked, if you see them getting to limp, remove them from the heat.
6-In pan: add tiny bit of oil and leeks, salt, pepper, and powdered garlic, sauté for 3-4 minutes. Set aside.
I like to add 2/3 of the zucchini on the bottom first. Then leeks. On top some cashew cream. Then continue with layering however you like. You can add a dallop of cream here and there. On the top and final layer I add zucchini and tope with more cashew cheese.
*I like to season each veggie in the sauce pan with salt, pepper, and garlic powder. Fresh garlic is not used in each veggie steaming- but I use a bit of dried garlic powder.
*In a recipe this size…I triples the cashew cheese because that is how much we think it ROCKS
1 cup of raw cashews ( I place the raw cashews in water for an hour)
Juice of 1 lemon
1 heaping TBS miso paste
1 tsp garlic powder
1-2 tsp sea salt
Preheat oven @400 degrees.
Cook for 25-30 minutes.
It is addicting it is that delicious!
Leave a Reply.
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!