This recipe is one of those "mostly" low carb & "mostly" vegan situations but can definitely be altered to be fully vegan and even lower depending on your preferences. After 30, dairy more or less turned on me encouraging me to find alternatives. My wife still enjoys a little cheesy goodness so sometimes I choose to simply reduce the dairy in my recipes vs eliminating it all together. That said, do what's right for you. In this lasagna I replace traditional dairy ricotta with a cashew/tofu based ricotta but keep a light sprinkle of dairy cheese on top. This results in a more gut healthy dish while maintaining the coziness of a traditional lasagna.
In addition to replacing the dairy, I also replace some of the noodles for a lower carb option. Again, in this recipe I really wanted to keep some of the traditional "feel" of lasagna so I use a ratio of two layers zucchini noodles to one layer standard lasagna noodle. To make this even lower carb, simply use zucchini noodles for all 3 layers.
Yields: 12 pieces
INGREDIENTS:
Veggie Filling:
2 Tablespoons Coconut Oil
3 cups Kale ( de-stemmed from the large stalk in the middle)
4 cups sliced Portobello Mushrooms
1 Roasted Poblano Pepper ( roasted on your stove burner until charred. Chopped) (optional)
1/2 cup chopped walnuts (optional)
2 Teaspoons Garlic Powder ( or 2 cloves fresh or roasted)
1 Tablespoons Italian Seasoning
1/2 Teaspoon smoked paprika
Salt & Pepper to taste
Tomato Sauce:
1 can diced Italian Seasoned Stewed Tomatoes
1/2 can (3 oz) Tomato Paste
2 Teaspoon Italian Seasoning
1 Teaspoon Garlic Powder
2 Tablespoons Honey Mustard
Salt & Pepper to taste
Cashew Ricotta: (see recipe previously posted)
1.5 Cups Raw Cashews ( soaked for 4hr to overnight)
5-7 oz Extra Firm Tofu
1/2 Lemon Juiced
2 Tablespoon Nutritional Yeast
1 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/4 Teaspoon Sea Salt
1/4 Teaspoon Pepper
2 Tablespoons Unsweetened Almond Milk
Additional Ingredients:
3 sheets No Boil Lasagna noodles (options: use for all or non of the layers. This recipe uses one layer)
3 small-med Zucchini (sliced thin) (options: use noodles for all or non of the layers. This recipe uses two layers)
4 oz Italian Blend shredded cheese (optional) OR Daiya shredded Mozzarella (for a fully vegan dish)
INSTRUCTIONS:
Preheat oven to 370 degrees.
Prepare Cashew Cheese.
Blend ALL ingredients in a blender until smooth. Set aside
Prepare Filling:
In a saute pan, melt coconut oil. Add chopped pablano pepper, mushrooms & seasonings. Saute for 3 mins. Add kale & walnuts. Saute until tender.. about 3-5 more minutes. Set aside.
Prepare Sauce:
In the same saute pan, add ALL ingredients & bring to a slight boil. Reduce heat & simmer for 5 mins. Set aside.
In a medium baking dish (around 8x4), spread a thin layer of sauce. Add one layer of Zucchini "Noodles". Add 1/2 of the Mushroom Kale filling & spread. Add 1/2 of the vegan "Ricotta"
& spread. For the second layer, add the No Boil Noodles. *This is TOTALLY optional but make for a more traditional feel. For a lower carb option, use zucchini noodles** Continue on with one more layer of the Sauce, Mushroom Kale mix & Vegan Ricotta.
Add a final layer of Zucchini noodles on the top.
Sprinkle 4oz of your Cheese of choice on top. I used a dairy Italian Blend (shredded). For a completely vegan dish, use Daiya (or your brand of choice) vegan Mozzarella blend.
Cover with foil & Bake for 45 mins.
Uncover & Bake for another 15min to brown the cheese on top.
Let sit for 10-15 mins before serving.
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