Garden Lasagna *PlantBased + GlutenFree

Lasagna is something I grew up eating quite often – various varieties. My mom was a busy professional (along with my dad) AND she also loved to cook. Lasagna was a go-to meal as she could prep it the night before, and just pop it into the oven after work the next day. It was usually accompanied by a simple salad and crusty garlic bread as per request by the boys in the family. I kept today’s lasagna fairly simple so you can add any extras you wish…additional veggies, cheese, spinach, etc. It’s delicious as is BUT also ‘quite healthy’ – some may miss that gooey cheese off the top! The layer fillers include a basic but delicious Tomato Sauce, ArugulaWalnut Pesto, & CauliflowerCream with Sprouted GreenLentil Pasta wedged between – yum.

Garden Lasagna *PlantBased & Gluten Free
Servings: 6
Author: thecrimsonsink
Ingredients
TomatoSauce
  • 1&1/2 tbsp grape seed oil
  • 1 - 796 ml can organic diced tomatoes - no added salt
  • 3/4 cup sweet onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp dried basil
  • 1/2 tsp chervil leaves or dried parsley
  • 1/4 tsp fennel seeds, ground
  • 1/2 tsp sea salt
  • 2 tbsp arrowroot powder *thickner
ArugulaWalnut Pesto
  • 2&1/2 cups baby arugula
  • 3 garlic cloves, minced
  • 1/2 cup walnuts, roasted *place in oven at 325*F for 8-10mins or until fragrant; remove & cool
  • 2&1/2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
CauliflowerCream
  • 1 whole med/large organic cauliflower, chopped *about 5cups
  • 4 garlic cloves, minced
  • 1/2 cup unsweetened almond milk
  • 2 tbsp nutritional yeast
  • 1 tsp sea salt
  • grape seed oil
Instructions
TomatoSauce
  1. In a skillet over med/low heat, add the grape seed oil and allow to heat up - a minute or 2. Next, add the onion, garlic, and spices. Sauté until fragrant stirring often. Add the tomatoes. Stir. Bring to a boil and add the sea salt. Stir. Turn off the heat and add the arrowroot powder - it will thicken the sauce. Set aside until ready to use or refrigerate.

ArugulaWalnut Pesto
  1. Place the arugula, garlic, and roasted walnuts into a food processor. Blending on med/high, slowly drizzle in the olive oil. Add the sea salt. Blend until well combined. Set aside until ready to use or refrigerate. Good for 5-7days.

CauliflowerCream
  1. Fill a large pot halfway with water (needs to cover the cauliflower), place on the stove, and bring to a boil. Place the chopped cauliflower into the pot being careful not to overflow the water - water should be about an inch from the top; fill with water if too low. At a low boil, cook the cauliflower just until tender (use a fork to test). You may also steam the cauliflower if you prefer. While the cauliflower is cooking, prepare a pan with a little grape seed oil and lightly sauté the garlic until fragrant - start over if the garlic browns or burns = bitter.

  2. In a food processor or high speed blender, add the 'tender' cauliflower, sautéed garlic, almond milk, nutritional yeast, and sea salt. Blend on high until smooth and creamy consistency. Set aside until ready to use or refrigerate.
Building Your Lasagna
  1. Lightly oil a 9x9 deep baking sheet or casserole dish with grape seed oil. Pour in the TomatoSauce and evenly spread out with a spatula. Add a single layer of prepared lasagna noodles on top so no sauce is showing. Next, take *half of the CauliflowerCream and ALL of the ArugulaWalnut Pesto and place in a sauce pan heating over med/low heat just until warm - stirring often. Remove from heat and scrape out placing the mixture on top of the noodle layer in the baking sheet, spreading out evenly. Add another single layer of noodles. Lastly, add the remaining CauliflowerCream to the top of the lasagna and spread it out evenly keeping about 1cm away from the edge of the baking sheet - will allow any excess moisture to escape. Cover the prepared lasagna and place in the fridge until ready to cook OR...preheat the oven to 375*F and cook for approximately 30mins or until warmed through. The edges will begin to crack/brown and the TomatoSauce should be bubbling around the sides. Remove from the oven and add your prepared toppings.

Sautéed Fiddleheads & GrapeTomatoes
  1. Trim the stems off the Fiddleheads if they seem long or are brown. Wash and cut the GrapeTomatoes in half. Heat a skillet over med/low, and add 1-2tbsps grape seed oil. Add the Fiddleheads and GrapeTomatoes. Carefully flip the tomatoes cut side down if they aren't already that way. Sprinkle with a little sea salt + pepper, and add a drizzle of *fresh lemon juice. Sauté until they begin to brown on the face-down side. Flip once browned and lightly brown on the other side - they should be mostly cooked through at this point. Turn off heat and gently toss the prepared toppings over the top of the lasagna.

Recipe Notes

~Lasagna Noodles - prepare as per package instructions; you'll likely need at least one full package of noodles.

~Toppings - sautéed fresh Fiddleheads & GrapeTomatoes. 

~You can prepare any of the above the night before. The flavours only get better if they are able to sit overnight. I prepare the whole lasagna the night before and refrigerate until ready to bake the next day.

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