Ok, I'm going to be vulnerable here and admit, I am addicted to the recipe I am about to share....like, the second this pops in my head, it's craving in motion and in to the kitchen I go. If you are a lover of Italian food like I am, and have found yourself feeling a bit left out or just haven't enjoyed the taste of anything, let me change your mind and fill your heart (and belly) with joy again! I've made gluten free lasagna, a few years back when we were still eating grains, and dairy so it was easy to replace with rice noodles and keep all the ooey gooey cheese. But I had yet to tackle this with our way of eating because, well, I just hadn't thought of it, until one day, I did. I make homemade cashew milk at least 2 times a week, yet until December of 2016, I had yet to attempt my own cashew cheese! Well, my mind went on it's usual "what can we create today" and I decided to take the leap! But, I'll admit, I bought an expensive almond ricotta first lol. It was OK, but not anything special to write home about (otherwise this blog post would be all about it!), I knew I had to take it head on. So off to soaking I went! I used this recipe for my cashew cheese, its crazy how EASY it is! www.simple-veganista.com/2012/10/cashew-ricotta-cheese.html, the only thing I do different is I soak the cashews over night or for at least 8 hours, my body can digest them much easier that way. Good news is, it freezes well for a few weeks, the recipe makes enough for a 9x13 inch lasagna with a little extra, we make an 8x8 so we freeze and have it ready for the next time! The lasagna recipe is one from my own memory and posted just below, it comes from my Mother-in-Law, my Hubby was a pro at making it, he even nails this one pretty good too! There are many different things that can be added, and taken out. If you'd like to make this a vegan option, I've included options for that below. We include all kinds of dietary choices and needs on the hO'Me front, we do not discriminate <3. Ok, enough teasing, are you starting to salivate yet? I am, and now I know what I'll be making for dinner....
Recipe for an 8x8 dish (double for more): Preheat oven to 350 degrees 2-3 medium organic zucchini sliced 1/8 inch thick (we use a mandolin) 1 lb Italian sausage (organic when possible, can use sweet or spicy, chicken or pork, your choice) Cashew ricotta cheese (can be made ahead, make with raw, organic when possible) Organic marinara sauce 2 bags organic spinach (seems like a lot but it cooks down quite a bit) 3-4 cloves of fresh chopped organic garlic Daiya mozzarella shreds Salt and pepper Olive oil for cooking (California Olive Oil is best, it's not rancid) or Avocado oil Cook sausage until browned, drain and set aside Clean out sausage fat, add 1 tablespoon of Olive Oil, heat over medium heat. Add garlic and saute until fragrant, toss in 2 packs of spinach, add salt and pepper to taste cook until wilted set aside Slice zucchini Make cheese (if not pre-made) Assemble: Layer zucchini in a single layer Add 1/4 or more of sauce, spread out over zucchini Add 1/2 of the sausage (or 1/2 mix of veggies for vegan option) Add 1/2 of the sauteed spinach Drop cashew ricotta cheese around Top with another single layer of zucchini Add 1/4 or more of sauce, spread over zucchini Add rest of sausage and spinach mix (or vegan mix) Drop cashew cheese around Top with another layer of zucchini Add more sauce and spread it out Top off with Daiya mozzarella cheese For the Vegan option, I recommend the following: 3-4 cloves of garlic (more or less to taste) 2 cups sliced organic mushrooms 3 bags of organic spinach 2 cups chopped organic kale Saute down in Olive oil or Avocado oil Use in place of sausage Use some extra ricotta cheese Pop in the oven for a good 40-50 minutes until its bubbly (you can do less for vegan option, maybe 30-40, you want the zucchini to be soft and sliceable), remove and let cool for a bit. Serve hot with a yummy salad, and flat bread! (here is my grain/egg/dairy free flat bread www.essentiallyom.com/writings--om-blog/grain-free-egg-free-flat-bread-pizza-crust). Enjoy from my heart and hO'Me to yours, Mary O'Meara
1 Comment
9/10/2018 06:36:50 am
I am not really a fan of Lasagna. Personally, I prefer Mac & Cheese over lasagna because I have this thought that lasagna is so oily and I couldn't take it! But since you came up with a twist and introduced a grain and dairy free lasagna, I couldn't help but feel that this is an amazing recipe that I need to try as soon as possible. Thank you for posting its ingredients and instruction on how to make it. I am willing to do it now!
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