Nothing like a challenge! Especially since lasagna is one of those quick meals that is perfect for a crowd. The trick, of course is to bake it on low heat with lots of liquid so you never have to precook the noodles! I really have not made this dish since we gave up dairy last year so I figured I just wing it and see what happened.
There are hundreds of cheese replacement recipes out on the net. Most of them are cashew based. I don’t know, there is something about the idea of cashew cheese/sour cream that just didn’t seem right. But a challenge is a challenge, so what the hell. . .
I have to say I was impressed! This is something I would be happy to serve to anyone! I am also willing to bet they would never know that it wasn’t a traditional lasagna with ricotta.
I took a picture, but due to technical difficulties (I forgot to put the memory card back in the camera), I do not have one. So am posting this with a substitute picture of the 4 zucchini I picked from the garden this morning and used in this lasagna.
- Preheat oven at 325 degrees
- Grate vegetables in the food processor
- 1/2 onion
- 1 carrot
- 1/2 green pepper
- 4 small zucchini
- Add other vegetable you may have such as broccoli, cauliflower and other greens
- Clean food processor and make Cashew Sour Cream by combining the following in a food processor and puree till smooth
- 1 cup raw cashews
- 1 cup water
- 1/4 cup lemon juice
- Salt
- Optional – add a small jar of pimento
- Sauté vegetables and herbs in olive oil
- 1/2 chopped onion
- Garlic to taste
- 1 Tablespoon chopped fresh Thyme (or 1 Teaspoon dried)
- 1 Tablespoon chopped fresh Basil (or 1 Teaspoon dried)
- 2 Teaspoons fresh chopped fresh Oregano (or 1/2 Teaspoon dried)
- When onions are clear add veggies from step one and cook on high stirring often for 3-4 minutes
- Add liquids
- 2 cans diced tomatoes
- 1/2 cup marinara sauce (from my freezer)
- Simmer for 10 minutes
- Oil a Bread Pan or other deep pan
- Layer at least two times as follows
- Vegetable mix
- Lasagna noodles
- Cashew Sour Cream
- Spinach
- Top with Sour Cream
- Cover with tin foil and bake for 1 hour
From: John Motter via Facebook:
ReplyDeleteI just fixed this dish for friends. It's really good and I couldn't believe the tangy-ness of the "sour cream." I had a lot of filling so ended up with an 9x13" pan. Also, I used a little extra marinara sauce between the layers of noodles.
Thank goodness for leftovers!
Can I put this in my recipes for my corporate program/Groupon, Genene?
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