Growing Beyond the Recipe - Cauliflower Lasagna
Lasagna Pasta Sheets
Nutritional Yeast (Optional)
Bring salted water to a boil.
Drop the pasta sheets into the water, and be sure to break up any pasta that sticks together with tongs or a spoon.
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).
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.
Use a mandolin or a knife to slice the squash lengthwise into strips.
Coat with olive oil salt and pepper.
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.)
Bring the marinara sauce to a simmer in a large pot.
Grease a baking dish with olive oil, then add a layer of marinara sauce to the bottom of the dish.
Add a layer of pasta and a layer of squash, then a layer of sauce.
Next, add another layer of pasta with sauce, then a layer of cauliflower and parsley.
Add another layer of pasta with a layer of sauce and a healthy layer of ricotta.
Cover with foil and bake for 25 minutes
Remove foil and bake for 15 minutes.
Cool for 15 minutes before serving.