Lasagna

“Lasagna”

For the Red Sauce:
1 carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
1 clove garlic, crushed
1 tablespoon tomato paste
1 (28 ounce) can whole peeled tomatoes, chopped
2 tablespoons fresh basil, divided

For the White Sauce:
1/2 cup raw cashews or brazil nuts
1/2 cup water
1 tablespoon arrowroot powder
1 tablespoon nutritional yeast
2 teaspoons onion powder
2 teaspoons VegiZest or other salt subsitute

For Lasagna Layers:
2-4 carrots, cut into thin strips
1 large eggplant, cut into thin strips
2-3 zucchini, cut into thin strips
1 bunch rainbow chard, tough stems removed
1/3 cup arrowroot powder

Heat oven to 375 degrees F.

To prepare the red sauce:
Heat 2-3 tablespoons water in a skillet and water saute onion, carrot and garlic until soft, about 2 minutes. Stir in tomato paste and half the basil. Add tomatoes. Simmer for 30 minutes, remove from heat and add remaining basil. If desired, use immersion blender to make sauce uniform but leave in a few lumps. Set aside.

To prepare the white sauce:
Blend cashews, water, arrowroot powder, nutritional yeast, onion powder and VegiZest until smooth. Pour into a small pan, bring to a boil and boil for 2 minutes. Add more water as needed, it needs to be the consistency of very thick pancake batter. Taste and adjust seasonings as needed. Set aside.

To Prepare Lasagna:
Blanche carrots in boiling water for 2 min. Pat dry and set aside.

Sprinkle arrowroot powder on a large plate. Press zucchini and eggplant slices one by one into the arrowroot, lightly coating both cut sides. set aside.

Lightly spray 8 x 8 square baking dish with cooking spray or lightly wipe with olive oil. Place half of the white sauce on the bottom of the pan. Layer half of the chard, followed by half the carrots, eggplant and zucchini. Top with the second half of the white sauce and layer the remaining vegetables.

Press down if needed, the chard layer will will flatten during baking.

Top with red sauce, sprinkle top with roughly chopped nuts if desired.

Bake in 375 degree oven until most of the juices evaporate and top is firm, about an hour. Initially, vegetables will produce a lot of liquid, keep baking until it is evaporated.

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