GBTR: Lasagna

Growing Beyond the Recipe - Cauliflower Lasagna

Ingredients:

Lasagna Pasta Sheets

Salt

Pepper

Nutritional Yeast (Optional)

Cauliflower

Zucchini

Olive Oil

Marinara Sauce

Cashew Ricotta:

Raw Cashews

Parsley

Lemon

Directions:

Pasta:

  1. Bring salted water to a boil.

  2. Drop the pasta sheets into the water, and be sure to break up any pasta that sticks together with tongs or a spoon.

  3. Once the pasta is fully cooked, drain and cool under cold water (this is so the pasta will stop cooking and not become too soft).

  4. Set aside.

Roasted Cauliflower Preparation:

  • Cut the cauliflower lengthwise into ½ in. steaks.

  • Coat cauliflower with olive oil, and season with salt, pepper, and nutritional yeast.

  • Place cauliflower onto a sheet tray, and roast in a 375 F oven for 15 minutes. Then rotate and roast for another 15 minutes or till fully cooked.

  • Set aside.

Squash Preparation:

  • Use a mandolin or a knife to slice the squash lengthwise into strips.

  • Coat with olive oil salt and pepper.

  • Set aside.

Cashew Ricotta Preparation:

  • Boil water on stove.

  • Place raw cashews in a bowl, and cover them with boiling water. Let them soak for 20 minutes.

  • Drain the cashews, and place them in a blender with parsley, lemon juice and salt.

  • Turn blender on low, then gradually increase the speed to medium high.

  • Blend till semi-smooth consistency (use tap water if you need to thin out the ricotta.)

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  1. Bring the marinara sauce to a simmer in a large pot.

  2. Grease a baking dish with olive oil, then add a layer of marinara sauce to the bottom of the dish.

  3. Add a layer of pasta and a layer of squash, then a layer of sauce.

  4. Next, add another layer of pasta with sauce, then a layer of cauliflower and parsley.

  5. Add another layer of pasta with a layer of sauce and a healthy layer of ricotta.

  6. Cover with foil and bake for 25 minutes

  7. Remove foil and bake for 15 minutes.

  8. Cool for 15 minutes before serving.

Claire Howe