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Gluten Free Vegetable Lasagna

Source: 

A pretty lasagna that uses strips of summer squash for noodles!

Ingredients: 

One full batch of our Dairy-Free Ricotta Cheese (see below)
1 organic sweet potato, baked
470 ml2 cups of organic baby spinach, packed
10 stalks of organic asparagus, sliced into 2″ lengths
1/2 organic yellow pepper, sliced paper thin with mandoline
1/2 organic red pepper, sliced paper thin with mandoline
28 g1 9oz. jar of organic tomato sauce (I like a tomato basil or tomato garlic)
5-6 fresh organic basil leaves, sliced thinly (optional)
1 medium-sized organic yellow squash, sliced paper thin (lengthwise) with mandoline
1 medium-sized organic zucchini, sliced paper thin (lengthwise) with mandoline

Dairy-Free Ricotta Cheese:----can be runny---see notes below for solutions*
240 ml1 cup pure water
160 ml2/3 cup soaked raw cashews
30 ml2 Tbsp raw tahini
44 ml3 Tbsp nutritional yeast
44 ml3 Tbsp agar flakes
5 ml1 tsp fresh squeezed organic lemon juice
5 ml1 tsp pink Himalayan or Celtic sea salt
1 ml1/8 tsp Liquid Smoke (optional, but I recommend it for great flavor)

Instructions: 

First make the ricotta by combining all ingredients in a blender.

Coat the bottom of an 8 x 10" rectangular casserole dish with tomato sauce. Lay on alternating strips of yellow squash and zucchini to create a layer about one slice thick. Now lay on strips of the baked sweet potato, or just use dollops if it is too soft for strips, leaving spaces between the strips/dollops. Place dollops of ricotta in those spaces, then spread asparagus and bell pepper strips over it all. Cover with a layer of spinach leaves and then spoon tomato sauce on top. Repeat, starting with another layer of zucchini/yellow squash strips, and ending with a layer of tomato sauce. Sprinkle with chopped basil leaves, then decorate with asparagus spears and dollops of ricotta.

Bake uncovered at 325 F for 1 hour. Let the lasagna cool down for 20-40 minutes to allow the ricotta to set. The lasagna can then be reheated and its layers will still hold their shape. For the best flavor, refrigerate overnight and then reheat.

Notes: 

*Sarah followed the ricotta recipe and could not get it to thicken. Lori found it runny and solved the problem by adding more agar flakes and chilling it. I was forewarned and altered the ratio of water and cashews to make it more like our other cashew ricotta recipe: Cashew Ricotta Cheeze. I used about 1 & 1/3 cups cashews and 3/4 c. water. This created a good ricotta consistency and did not require any agar. I also added more lemon juice. It turned out well. -----Eve

P.S. I substituted thickly-sliced mushrooms for the asparagus and that also turned out well. This is so delicious! Next time I'm increasing the recipe by half to fit in a 9x12 inch pan.

I did it! For a simplified, enlarged, somewhat altered version of this recipe see Noodleless Zucchini Lasagna

Major Ingredients: