A warm, gooey, and gluten-free vegan dish showcasing the celeriac root. Filled to the brim with root vegetables and home-made marinara sauce, this recipe is sure to keep you filled during the cooler months. Did we mention that there’s vegan ricotta in this too?
Celeriac Lasagna With Acorn Squash Marinara [Vegan, Grain-Free]
For Celeriac Noodles:
- 1.5 pounds celeriac
- 1 1/2 cups veggie broth
- 1 cup packed arugula, julienned
For Acorn Squash Marinara:
- 1 acorn squash
- 1 large tomato, diced (the juicier the better)
- 1/2 onion, diced
- 4 cloves garlic, minced.
- 2 tablespoons olive oil
- 1 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Bean & Pesto "Ricotta" Mixture:
To Make the Celeriac Noodle Base:
- Cut the ends off of your celeriac. Then, peel the hairy outer edge. It will look like a peeled potato when you are done.
- Slice the celeriac into thin slices.
- Put in a pot of boiling vegetable broth for about 5 minutes or until they have tenderized a bit.
- Set aside.
To Make the Acorn Squash Marinara:
- Cut acorn squash in half and remove the seeds.
- Make slices in the squash with a knife and lay face down in a pan filled with 1/2 inch of water.
- Roast them at 375ºF for 40-45 minutes or until soft.
- In a pot, sauté onion and garlic in olive oil. After about 5 minutes, it will become translucent.
- Add in your tomatoes, acorn squash, balsamic vinegar, salt, and pepper.
- Mix with your hand mixer or blender until smooth.
To Make the Bean and Pesto "Ricotta" Mixture:
- Put all ingredients in your food processor or blender and mix until smooth.
To Assemble the Lasagna:
- Use a deep 9x7-inch pan. Let the layers begin as follows: 1/3 of squash marinara, layer of celeriac, 1/2 of bean ricotta, arugula, 1/3 of squash marinara, layer of celeriac, remaining of bean ricotta, and remaining squash marinara.
- Once you're all done layering. Bake at 375ºF for 20-25 minutes.