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

AM By: Annie McGee

Author Bio

Gluten-free, vegan food served with lots of love. Annie lives in central Ohio and blogs... Read More

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

369

4-6

Dairy Free

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.

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

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)

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

Rough-chop the cauliflower. Steam for 10 minutes.
While the cauliflower is steaming, place the cashews in a small microwave-safe bowl. Pour water over to cover, nuke 8 minutes. Drain.
Place the cauliflower in a thin kitchen towel and squeeze squeeze squeeze all the moisture out of it
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.
Taste the part-skim cashew ricotta and add salt as needed, blend again.
Peel and thinly slice the butternut squash (about 1/6-1/4 inch is good). These are your lasagna noodles!
Preheat oven to 400℉.
Place a layer of butternut lasagna noodles in the bottom of a 8 by 8 inch glass pan
Spread a thick layer of part-skim cashew ricotta over the noodles, and add a layer of basil leaves.
Add a layer of tomato sauce.
Continue to layer noodles, cashew ricotta, basil, and tomato sauce.
If desired, take a few leftover noodles and cut them into shapes with a cookie cutter. Place on top.
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.
Serve with love.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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