Vegetable Lasagna with Cashew Cheese

September 12, 2012

in Recipe, What's for Dinner?


I was going to write a big long post about healing leaky gut this week, but the truth is I’ve been busy. Too busy to spend the time and energy this super important topic deserves, so instead I leave you with this: The Best Gluten Free Vegan Lasagna I think I’ve ever had.

A friend made this for a dinner party the other night, and I was hooked. Its rich, decadent, indulgent and totally satisfying while being super healthy and clean. Now that’s how I like to eat! Use whatever local, seasonal veggies you have available and share your favorite combo on the blog.

I think it’s safe to say that this is a recipe the whole family can enjoy, and it will fully support your body’s healing in the process. So it sort of relates to healing leaky gut, right? More on that next week.

Here’s the recipe:

Vegetable Lasagna with Cashew Cheese [1]

Noodles

    2 medium sized summer squash OR zucchini, cut into wide strips that are roughly ¼ inch thick (sliced lengthwise)*
    sea salt, a few sprinkles
    freshly ground black pepper

Vegetables

    2 portobello mushrooms, gills scooped out with a spoon, sliced into ½ inch thick strips
    2 cups crimini (or white) mushrooms, sliced
    1 medium zucchini, cut into ¼ inch thick rounds
    1 leek, the bottom white part only, sliced into ¼ inch rounds
    2 garlic cloves, peeled and minced
    1 bunch of swiss chard, de-stemmed and roughly chopped

Sauce

    1 cup cashews
    juice of 1 lemon
    1 heaping tablespoon miso paste
    1 teaspoon garlic granules
    1-2 teaspoons sea salt

*To make the noodles, I like using a knife to slice the squash since these are being steamed, and need to be slightly thicker than if you were to use a vegetable peeler. If you do use a vegetable peeler or mandoline, be careful when moving the papery-thin noodles, since steaming will make them very delicate and they’ll tear easily.

Directions

Preheat oven to 350.

Place the long summer squash slices into a bowl and toss with a fair amount of sea salt and black pepper, enough to coat.
Transfer to a saute pan with a ¼ cup of water.

Cover the pan and gently steam until just tender (when you can lightly pierce with a fork). Remove from heat and allow to cool to room temperature, uncovered.

In another saute pan, melt a tablespoon of coconut oil over medium high heat.

Add the leeks and cook for 2-3 minutes before adding the sliced mushrooms and zucchini.

Cook for an additional 3-4 minutes then add the garlic and chard.

Use tongs to gently swirl in the pan so the chard wilts without browning.

Season with sea salt (to taste) and set aside.

For the sauce, place the cashews in a high speed blender with the other sauce ingredients (lemon juice, miso, garlic powder, and sea salt).

Slowly drizzle in up to ½ cup of water as needed to create a smooth, creamy, cheese-like sauce. It’s best to keep it on the thicker side so it stays put between the layers when baking.

Use a medium (a square 8×8 works well) sized pan (anything you’d normally make lasagna in).

Now create your layers.

Spread a small amount of sauce on the bottom of the pan.

Lay out a layer of long steamed squash pieces, side by side.

Spread some cashew cheese sauce over those pieces as consistent as you can and thick as you like.

Sprinkle the vegetable mixture over the cheese layer.

Add another layer of cashew cheese.

Repeat until all the ingredients are used up. There’s really no wrong way, some people layer the long squash “noodles” first, it’s up to you really; any way you do it will turn out delicious!

To finish: bake in the oven for 30 minutes, check for cashew cheese browning on the top, and all layers softening and melting together. Let it cool a tiny bit, until you can slice it with a sharp knife (serrated steak knives often work best for this) into squares and then lift onto plates with a spatula. Don’t be alarmed if it falls apart a bit. . .it’ll still taste incredible!

Recipe: Frank Giglio [1]
Photos: Jenny Nelson

Source: [1]The Clean Blog

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