Family Style Veggie Lasagna
by Medical Medium
1 butternut squash, peeled
6 large potatoes
Preheat oven to 425 degrees. Make noodles by slicing all vegetables into lengthwise strips about 1/4 inch thick, using a mandoline if desired. Arrange on baking trays lined with parchment paper. Roast in the oven for 10 to 15 minutes until cooked through. Note: May roast cauliflower for the ricotta alongside the veggie noodles. See instructions below.
In a large sauce pan, combine all ingredients together over medium heat. Bring to a boil and then reduce to a low simmer, stirring occasional until all ingredients are cooked through and have started to combine, approximately 20 minutes.
Blend sauce to desired consistency using a hand blender or by transferring to a standing blender in batches. Set aside.
1.5 cups cashews
1.5 cups zucchini, peeled and diced
1 date, seed removed
1 garlic clove
1/2 lemon, juiced
Blend all ingredients in a high speed blender until smooth. Add water by the spoonful only if needed to blend. Set aside.
1 large cauliflower, florets
1/3 cup cashew cheese
Arrange florets on a baking tray lined with parchment paper. Roast at 425 degrees for 25 minutes until the tips turn golden brown and florets are tender but not mushy.
In a food processor, pulse cauliflower with 1/3C cashew cheese until well combined but still somewhat "grainy". Set aside.
1/4 cup pine nuts
2 cups basil
2 cups spinach
1/2 lemon, juiced
2 cloves garlic
1/4 tsp sea salt
In a food processor, pulse all ingredients until well combined. Add water in a thin stream as needed up to 1/4 cup. Pesto should be uniform but with some texture. Set aside.
In a large lasagna pan, spread a thin layer of tomato sauce to prevent sticking. Lay down a layer of veggie noodles. Then spread a thin layer of one of the sauces. Add another layer of vegetables, and then another thin layer of a different sauce. Continue until you have layered all the vegetables and all the sauce into the pan.
Bake at 425 for 20 to 30 minutes until top turns golden around the edges. Chill in the fridge for at least one hour prior to serving. Disclaimer
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