Butternut Pumpkin Lasagna with Zucchini Noodles

Posted: November 14, 2013 in Recipes
Tags: , , , , , ,

Butternut Squash Lasagna With Zucchini Noodles (Vegan & Gluten-Free) Hero Image

Ever get a craving for something melty and cheesy?

Important Note: If you want to make this fabulous recipe, you’ll need to soak the cashews for 8 hours, so make sure you do that the night before!

Ingredients (Sweet Garlic Tomato Sauce)

  • 2 tablespoons olive oil
  • 2 onions, minced
  • 6 garlic cloves, roughly chopped
  • 4 cups mixed tomatoes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper flakes (optional)
  • splash of red wine (optional)

Ingredients (Herbed Cashew Pine Nut Faux Ricotta)

  • 1 cup raw cashews
  • 1/2 cup raw pine nuts
  • 2 tablespoons fresh lemon juice the zest from 1 lemon
  • 6 tablespoons yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic
  • 1/4 cup milk
  • 2-3 tablespoons mixed herbs

Ingredients (Lasagna)

  • 3 zucchini
  • 2 cups cubed butternut pumpkin
  • 3 handfuls spinach
  • 1 package shredded mozzarella

Preparation (Sweet Garlic Tomato Sauce)

1. Heat your olive oil over medium in a sauce pan, and add the minced onions.

2. Saute for 5 to 7 minutes until the onions are tender and starting to brown. Add the garlic and cook for another minute or two.

3. Add the chopped tomatoes, the salt, pepper, and red pepper flakes if using.

4. Stir everything to combine, and let this cook uncovered for 15 to 20 minutes, until the tomatoes have softened and most of the liquid has evaporated.

5. Add a splash of red wine if using, and season to taste with salt and pepper. If your tomatoes are under-ripe, add a drizzle of honey to bring out a little sweetness.

6. Turn off the heat and set the sauce aside.

Preparation (Herbed Cashew Pine Nut Faux Ricotta)

1. Combine all ingredients together in a food processor, adding more water as needed, and scraping down the sides of the mixer and blending until you have a fluffy, creamy, smooth mixture. Season to taste, adding more salt, pepper, or lemon juice as needed.

Preparation (Lasagna)

1. Preheat your oven to 200°C.

2. Slice each zucchini in 1/2 width wise, then cut each half lengthwise into 1/4 inch strips. If you’ve got a mandolin, use it here. You’re going for a lasagna noodle-like shape, so use that as your guide.

3. In your baking pan, add a few tablespoons of your tomato sauce and spread evenly.

4. Next, add a layer of the zucchini, laying them down like noodles, followed by a handful of spinach, a few tablespoons of butternut squash, a few tablespoons of the faux ricotta, and a handful of the mozzarella.

5. Spread each layer evenly making sure to get to all the corners. Continue adding your layers, sauce, zucchini, spinach, squash, ricotta, and mozzarella until you reach the top of your pan, ending with the sauce layer and covering everything with a handful of mozzarella and a few shakes of  yeast.

6. Bake in the oven for 35 to 45 minutes, until a knife inserted into the pan comes out hot.

7. Let the lasagna stand for a few minutes, then slice and enjoy!

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