Cheesy, Dairy-free Root Vegetable Lasagna

adrenal support anti-inflammatory dairy free gluten free immune system paleo respiratory system spleen warming vegan vegetarian

Traditional Chinese Medicine Properties: Warming thermal nature, Spleen/Stomach supportive, blood-building, Lung supportive, Kidney supportive.

 

This lasagna takes a little time to assemble, but I love that you can do it ahead of time and just bake it when you’re ready. It's very hearty and will make both vegetarians and non-vegetarians very happy. I included instructions for meat and meatless alike. When it comes to the lasagna noodles, I found some that are “ready-to-bake” at my local grocery store. Given that we don’t get the widest selection here in SE Louisiana, I’m sure you’ll be able to find them just about anywhere. They have the same ingredients, were much easier to use, and cost about the same as regular lasagna noodles. This lasagna, full of roasted root vegetables, is perfect for a winter night. 

 

 

      Ingredients:
      • 2/3 cup Olive Oil
      • 1 medium onion, diced
      • 12 cloves minced garlic
      • 8 oz mushrooms, sliced 1/4" thick
      • 1/2 cup chopped fresh basil leaves, lightly packed
      • 1 rutabaga, sliced 1/4” thick
      • 2 turnips, sliced 1/4” thick
      • 1 large beet (or 2 medium), sliced 1/4” thick
      • 1 eggplant, unpeeled, sliced 1/4” thick
      • 1 tomato, sliced 1/8” thick
      • 2 jars (28oz) marinara sauce
      • 2 cups cashew ricotta cheese
      • 1 (16 ounce) pkg oven-ready lasagna noodles

       

        • 1 tablespoon dried oregano, (or ‘Italian seasoning’)
        • Kosher salt and freshly ground black pepper (or Power Pepper)
        • 1 pound ground bison or grass-fed beef (Optional)
        Instructions:
        1. Preheat the oven to 400°F.
        2. Cut the root veggies and eggplant into 1/4” slices. **Cut the root veggies in half first, place cut side down, and slice to 1/4”. It’s much easier and safer than trying to cut them when they’re round**
        3. Arrange the root veggies and eggplant in single layers on sheet pans lined with parchment paper.
        4. Brush them generously with the olive oil on both sides, using all of the oil.
        5. Sprinkle with the oregano, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Roast for 25 minutes.
        6. If using meat, cook and stir the ground bison until brown. Add onions and mushrooms and saute until onions are transparent, add garlic and cook 3 more minutes. Stir in 1 & 1/2 jars of pasta sauce, and heat through. If not using meat use the same process but start with the onions and mushrooms.
        7. Change the oven temp to 350°F if baking immediately
        8. Spread 1 cup of the marinara sauce in the bottom a 9×13×2-inch or 9x9x4-inch baking dish.
        9. Arrange a layer of the noodles, then a layer of the vegetables on top, then a layer of the the cashew ricotta mixture in large dollops, then a layer of the cooked marinara mixture. Repeat twice, starting with the marinara.
        10. Spread the last 1 1/2 cups of marinara on top, then the sliced tomatoes. Sprinkle the tomatoes with salt and pepper to taste.
        11. Bake covered in preheated oven for 30 minutes. Uncover, and bake for an additional 15 minutes. Remove from oven, sprinkle with the fresh basil and let stand 10 to 15 minutes before serving.

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