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Clean Lasagna Version #2

Clean Lasagna Version #2

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Clean lasagna is a favorite of our past group cleanse members so we decided to bring you another version. The fan favorite, mineral-rich cashew cheese will make you forget about any dairy cheese cravings. This time we added squash, fennel and kale to create a variety of texture and flavor. Feel free to play around with your favorite veggie combinations as you create this hearty dish.

For Clean Program

Serves: 6

Prep Time: 1 hour

Cooking Time: 30 minutes

For the Lasagna:

2 boxes gluten-free lasagna noodles

pinch of sea salt

¼ cup or more coconut oil

1 red onion

1 large bulb of fennel

2 medium sized zucchini or summer squash

1 bunch of kale

For the Cashew Sauce:

2 cups cashews

2 tablespoons nutritional yeast

2 tablespoons lemon juice

1 large garlic clove

about 1 cup water

2 teaspoons sea salt

Garnish:

sea salt, to taste

freshly cracked black pepper

1 bunch basil leaves

Directions:

Preheat oven to 350.

Bring enough water to cover the noodles with several inches over the top) to a boil with a pinch of sea salt. Cook the noodles according to direction on the package. When tender but slightly al dente, drain and set aside. If you do this well in advance of the rest of the steps, be sure to toss the noodles with a little olive oil to prevent them from sticking to each other while they sit.

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Clean and slice the vegetables. Heat a large heavy bottomed skillet over high heat. Add some coconut oil, then saute the onions, stirring occasionally until soft then add the fennel, squash or zucchini and continue to cook until soft, about 3-4 minutes then add the chopped kale, along with a few splashes of water. Stir, then cover and allow the kale to steam and wilt. Sprinkle with sea salt then allow to cool.

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Prepare the cashew sauce by blending the ingredients until a smooth, creamy consistency is reached, using water to help thin in out to desired consistency. Remember, it has to be spreadable. If it’s too thick, it’ll rip the noodles and won’t spread.

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Assemble the lasagna.

Using Pyrex container, begin by spreading a little cashew sauce on the bottom of the dish, then add a layer of noodles. Spread a thin layer of cream sauce over the noodles then top with the cooked vegetables. Sprinkle with basil leaves throughout. Repeat this pattern of steps until you run out of ingredients. To make it easier when slicing, alternate the direction of the lasagna noodles as you build the lasagna. Place in the middle of the oven and cook until warmed through, about 30 minutes. I like nice browned edges that crisp up a bit.

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Recipe by Frank Giglio

Photography by Lynn Karlin

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