Yesterday I did something for the first time ever- I made lasagna! And not just any lasagna, but a wonderfully delicious and nutritious vegan lasagna. The great thing about lasagna is that I don't really see how you can go wrong. The not so great thing is that preparing all of the different layers can seem like a lot of work... but I'd say that the pay off is worth it. I'm still so thrilled with how this one turned out!
Instead of a recipe, I'll have to simply give you the basics of each layer. I think anyone could perfect this in any way, shape or form, but for some inspiration I'll give you the ingredient lists.
Here's a look at the layers I used.
Instead of a recipe, I'll have to simply give you the basics of each layer. I think anyone could perfect this in any way, shape or form, but for some inspiration I'll give you the ingredient lists.
Here's a look at the layers I used.
1: Butternut Squash: Roast de-seeded halves of butternut squash face down on a pan with some oil in the oven at 400 for about 45 min. Cool, remove skin, puree with salt and pepper, oregano and I used a little coconut oil (optional).
2: Cashew Cream: Soak unroasted cashews for at least an hour. Next, blend until smooth with salt and pepper, some of their soaking water, and lemon juice. I also added green onion.
3: Pumpkin Seed Tofu Mixture: In a food processor I added half a block of firm organic tofu, about a cup of raw pumpkin seeds, salt and pepper and a couple big handfuls of parsley. Blend until mixed but not creamy.
4: Sauteed kale: Saute a couple onions until browned, then add lots of garlic. Next, add washed and chopped kale with a little water and salt and pepper and let steam for a few minutes with the lid on until kale is soft.
5: Tomato Sauce: I used one large can of organic diced tomatoes added to a pot and simmered for about 45 min until thick. I added salt and pepper, oregano and a teaspoon of cumin during the cooking, and a splash of vinegar at the end.
Layer all these ingredients in any order that feels right between the lasagna noodles. For this I used kamut noodles cooked and then left in cold water until I was ready to use them. When assembled, put baking dish in an oven at 350 for about 30 minutes and then serve! Yummy!
That's all folks! Easy as pie (lasagna).
2: Cashew Cream: Soak unroasted cashews for at least an hour. Next, blend until smooth with salt and pepper, some of their soaking water, and lemon juice. I also added green onion.
3: Pumpkin Seed Tofu Mixture: In a food processor I added half a block of firm organic tofu, about a cup of raw pumpkin seeds, salt and pepper and a couple big handfuls of parsley. Blend until mixed but not creamy.
4: Sauteed kale: Saute a couple onions until browned, then add lots of garlic. Next, add washed and chopped kale with a little water and salt and pepper and let steam for a few minutes with the lid on until kale is soft.
5: Tomato Sauce: I used one large can of organic diced tomatoes added to a pot and simmered for about 45 min until thick. I added salt and pepper, oregano and a teaspoon of cumin during the cooking, and a splash of vinegar at the end.
Layer all these ingredients in any order that feels right between the lasagna noodles. For this I used kamut noodles cooked and then left in cold water until I was ready to use them. When assembled, put baking dish in an oven at 350 for about 30 minutes and then serve! Yummy!
That's all folks! Easy as pie (lasagna).