Post by Loupy on May 19, 2018 19:20:42 GMT -7
CREAMY VEGETABLE LASAGNA!
From: Emily Sunwell-Vidaurri @ www.recipestonourish.com/creamy-vegetable-lasagna/
Hands down, this is one of my favorite comfort food meals ever. Layers of perfectly cooked pasta, brimming with vegetables and creamy cheesy goodness – how can you go wrong?! Creamy Vegetable Lasagna is pure comfort food. This real food version is packed with beautiful green vegetables, tangy lemon, fresh thyme and layered with a buttery cream sauce. It's gluten free with a grain free option too!
Prep time: 30 min
Cook time: 64 min
Total time: 1 hr, 34 min
Serves: 8-10
Ingredients
1 small bunch asparagus, chopped into small pieces
1 small fennel bulb, cut in half and sliced into small pieces
1 small leek, white part only - thinly sliced
4 fresh garlic cloves, finely minced
2 tsp fresh thyme leaves
1 tsp Celtic sea salt, divided
5 tbsp grass-fed butter or ghee, divided
3 tbsp Otto's cassava flour
2 3/4 cups raw/organic/grass-fed milk
1/2 cup shredded Gruyère cheese
Zest of 2 organic lemons
Juice of 1 small lemon
15 oz organic ricotta cheese
1 cup shredded organic aged cheddar cheese
1 cup shredded organic mozzarella chees
1/4 cup shredded organic parmigiano-reggiano cheese
1 package gluten free lasagna noodles or grain free lasagna noodles
Instructions:
Preheat the oven to 375* F.
Grease a 9x13 casserole dish and set aside.
Prep your asparagus and set aside.
In a saucepan melt 2 tablespoons healthy fat of choice over medium-high heat.
Add fennel, leek, garlic, thyme and 1/4 teaspoon sea salt, sautéing for about 5 minutes or just until soft and fragrant.
Set aside to cool.
In a small saucepan, make the homemade white sauce.
Add 3 tablespoons healthy fat of choice and melt over medium-high heat.
Once the fat has melted add the cassava flour whisking constantly for 1-2 minutes.
Slowly add the milk and 3/4 teaspoon sea salt, whisking frequently until sauce begins to thicken, about 5-7 minutes.
Remove from heat and add whisk in lemon zest, lemon juice and Gruyère cheese.
In a bowl combine ricotta, cheddar and mozzarella shredded cheeses.
Set aside.
Cover the bottom of the greased casserole dish with about 1 cup of sauce.
Add 4 uncooked lasagna noodles {see notes if you're using a pasta that needed to be boiled first} on top of the sauce.
Spread about 1/2 cup of the cheese mixture on top of the noodles.
Evenly spread about 1/3 of the sautéed veggie mixture and the chopped asparagus over the cheese.
Top with another 4 lasagna noodles and repeat the above process until all noodles are used - the last layer should only be sauce on top of the noodles, then topped with the parmigiano-reggiano cheese.
Bake for 45 to 50 minutes until the cheese on the top is light golden brown and the edges are bubbly and light golden brown.
Let rest for 15 minutes before serving.
Notes
If you'd like to make a traditional boil and bake lasagna, boil the noodles for 4 minutes prior to lasagna assembly.
If you wanted to make this dairy free, there are lots of wonderful dairy-free cashew and almond based cheeses on the market now. I have seen several that are even cultured! Try replacing the cheeses with dairy-free cheese of choice. For the ricotta cheese layer, try replacing with a cashew cheese spread (they sell cultured ones at my local natural foods grocery store). The white sauce would need a bit of altering to make it dairy free - and I have not attempted that yet. You could try making a white sauce with a roux like above - but you would need to replace the butter with ghee or avocado oil. You would also need to substitute the milk with a dairy-free milk and omit the cheese.
From: Emily Sunwell-Vidaurri @ www.recipestonourish.com/creamy-vegetable-lasagna/
Hands down, this is one of my favorite comfort food meals ever. Layers of perfectly cooked pasta, brimming with vegetables and creamy cheesy goodness – how can you go wrong?! Creamy Vegetable Lasagna is pure comfort food. This real food version is packed with beautiful green vegetables, tangy lemon, fresh thyme and layered with a buttery cream sauce. It's gluten free with a grain free option too!
Prep time: 30 min
Cook time: 64 min
Total time: 1 hr, 34 min
Serves: 8-10
Ingredients
1 small bunch asparagus, chopped into small pieces
1 small fennel bulb, cut in half and sliced into small pieces
1 small leek, white part only - thinly sliced
4 fresh garlic cloves, finely minced
2 tsp fresh thyme leaves
1 tsp Celtic sea salt, divided
5 tbsp grass-fed butter or ghee, divided
3 tbsp Otto's cassava flour
2 3/4 cups raw/organic/grass-fed milk
1/2 cup shredded Gruyère cheese
Zest of 2 organic lemons
Juice of 1 small lemon
15 oz organic ricotta cheese
1 cup shredded organic aged cheddar cheese
1 cup shredded organic mozzarella chees
1/4 cup shredded organic parmigiano-reggiano cheese
1 package gluten free lasagna noodles or grain free lasagna noodles
Instructions:
Preheat the oven to 375* F.
Grease a 9x13 casserole dish and set aside.
Prep your asparagus and set aside.
In a saucepan melt 2 tablespoons healthy fat of choice over medium-high heat.
Add fennel, leek, garlic, thyme and 1/4 teaspoon sea salt, sautéing for about 5 minutes or just until soft and fragrant.
Set aside to cool.
In a small saucepan, make the homemade white sauce.
Add 3 tablespoons healthy fat of choice and melt over medium-high heat.
Once the fat has melted add the cassava flour whisking constantly for 1-2 minutes.
Slowly add the milk and 3/4 teaspoon sea salt, whisking frequently until sauce begins to thicken, about 5-7 minutes.
Remove from heat and add whisk in lemon zest, lemon juice and Gruyère cheese.
In a bowl combine ricotta, cheddar and mozzarella shredded cheeses.
Set aside.
Cover the bottom of the greased casserole dish with about 1 cup of sauce.
Add 4 uncooked lasagna noodles {see notes if you're using a pasta that needed to be boiled first} on top of the sauce.
Spread about 1/2 cup of the cheese mixture on top of the noodles.
Evenly spread about 1/3 of the sautéed veggie mixture and the chopped asparagus over the cheese.
Top with another 4 lasagna noodles and repeat the above process until all noodles are used - the last layer should only be sauce on top of the noodles, then topped with the parmigiano-reggiano cheese.
Bake for 45 to 50 minutes until the cheese on the top is light golden brown and the edges are bubbly and light golden brown.
Let rest for 15 minutes before serving.
Notes
If you'd like to make a traditional boil and bake lasagna, boil the noodles for 4 minutes prior to lasagna assembly.
If you wanted to make this dairy free, there are lots of wonderful dairy-free cashew and almond based cheeses on the market now. I have seen several that are even cultured! Try replacing the cheeses with dairy-free cheese of choice. For the ricotta cheese layer, try replacing with a cashew cheese spread (they sell cultured ones at my local natural foods grocery store). The white sauce would need a bit of altering to make it dairy free - and I have not attempted that yet. You could try making a white sauce with a roux like above - but you would need to replace the butter with ghee or avocado oil. You would also need to substitute the milk with a dairy-free milk and omit the cheese.
