Healthy Veggie Lasagne
I wanted to share with you guys a recipe I recently tried. I talked about it a little over at Pretty By Nature. I modified a raw veggie lasagna recipe and convinced my husband to try it. I will tell you off the bat that it contains what I would like to call “cashew cheese”. Every time I said it my husband acted like he might loose his dinner even before he ate it. I will make it again just as soon as we get the kitchen unpacked. IF that ever happens *snort*. You will need the following ingredients:
- 6 medium sized zucchini
- 1 cup sundried tomatoes
- 2-3 peeled tomatoes
- 1 cup shredded carrots
- 1 diced yellow pepper
- 1 cup diced cremini mushrooms
- 3-5 minced garlic cloves (optional)
- 1 small red or yellow onion
- salt and pepper to taste
- 1 cup raw cashews that have been soaked overnight in water
The first thing I did was to cut the zucchini into very thin, long slices. A mandolin would work the best probably but I don’t have one so I sliced them with a knife. I then tossed them with some olive oil and no-salt seasoning and popped them into the oven on 350 degrees for 8-10 minutes. I didn’t want to fully cook them, just partially. While they were in the oven I sauteed the onions and most of the garlic in 2 tablespoons of olive oil. When they were softened (about 3 minutes) I added the cup of sun-dried tomatoes and the diced tomatoes. I let them simmer for about 20 minutes.
For the filling I sauteed the mushrooms, pepper and carrots for about 6-8 minutes. The mushroom gives it a real meaty texture. I then assembled it in a casserole dish like you would a regular lasagna. A little marinara, a layer of zucchini, filling, more marinara…you get the idea. Now here comes the adventurous part. The “cashew cheese” was just basically the cashews, remaining garlic and enough water to make it…well cheesy. It should have a ricotta like texture. I spread the mixture over the top of the lasagna and then put the whole thing back in the oven for about 20 minutes or until the “cheese” is starting to brown.
I really can’t tell you how delicious this was. Well okay, yes I can. It was REALLY delicious. As a result we have incorporated a Vegan night into our weekday meals. It’s chock full of vegetables and it’s got all that healthy fat from the olive oil and cashews. It’s surprisingly filling as well. The only lasagna you can eat and not feel guilty about having seconds.
Related Stories
POSTED IN: Weight Loss, recipes
0 opinions for Healthy Veggie Lasagne
No one has left a comment yet. You know what this means, right? You could be first!
Have an opinion? Leave a comment: