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Lasagna with Butternut Noodles and “Part-Skim” Cashew-Cauliflower Ricotta [Vegan, Gluten-Free]

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The butternut noodles have this good carb-satisfying texture, despite having far fewer carbs and calories than grain-based noodles. However, the true star here is the part-skim cashew ricotta! It's cut with cauliflower, so it still retains its creaminess.

Lasagna with Butternut Noodles and Cashew Ricotta [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Calories

369

Serves

4-6

Cook Time

30

Ingredients

For the Lasagna:

  • 1 butternut squash, preferably oval shaped, about 3 1/4 -3 1/2 lbs
  • Huge handful of basil
  • 28 oz can of your favorite tomato sauce

For the Part-skim Cashew Ricotta:

  • 1 head of cauliflower, about 1 1/2 – 1 3/4 lbs
  • 1/4 cup tapioca flour
  • 1 can of northern white beans, rinsed and drained
  • 1 cup of raw cashews
  • 6 tablespoons unsweetened unflavored almond milk
  • 1/4 cup nutritional yeast
  • 1-2 teaspoons salt (to taste)

Preparation

  1. Rough-chop the cauliflower. Steam for 10 minutes.
  2. While the cauliflower is steaming, place the cashews in a small microwave-safe bowl. Pour water over to cover, nuke 8 minutes. Drain.
  3. Place the cauliflower in a thin kitchen towel and squeeze squeeze squeeze all the moisture out of it
  4. Place the cauliflower, the tapioca flour, the white beans, the cashews, the almond milk, and the nutritional yeast in a blender. Blend until smooth and even.
  5. Taste the part-skim cashew ricotta and add salt as needed, blend again.
  6. Peel and thinly slice the butternut squash (about 1/6-1/4 inch is good). These are your lasagna noodles!
  7. Preheat oven to 400℉.
  8. Place a layer of butternut lasagna noodles in the bottom of a 8 by 8 inch glass pan
  9. Spread a thick layer of part-skim cashew ricotta over the noodles, and add a layer of basil leaves.
  10. Add a layer of tomato sauce.
  11. Continue to layer noodles, cashew ricotta, basil, and tomato sauce.
  12. If desired, take a few leftover noodles and cut them into shapes with a cookie cutter. Place on top.
  13. Bake for 22-25 minutes. You should be able to pierce the noodles all the way through with a fork. Once done, add a few more basil leaves on top.
  14. Serve with love.

Nutritional Information

Per Serving (6): Calories: 369| Carbs: 51g | Fat: 10g | Protein: 15g | Sodium: 1025mg | Sugar: 12g

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AUTHOR & RECIPE DETAILS


photo

Gluten-free vegan food, served with lots of love.

Annie blogs at Kitchen Window Clovers. When she’s not cooking, Annie spends her time cuddling her cat, reading her kindle, and running. She and her husband live in central Ohio but plan to one day move to the mountains. Annie loves banjo music and other folksy beats.


 

 

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