Food 4 Thought: Non-Traditional Lasagna

Food 4 Thought: Non-Traditional Lasagna

Ain’t nothin’ Traditional about this Lasagna! I wanted to make lasagna, but not the traditional way. I wanted something a bit lighter and fresher than your traditional style lasagna. I wanted a wee bit more nutrition in this recipe and a fair bit of flavour, so I decided to get creative!

Cashews are a crazy awesome nut. They are versatile and pick up the flavour of whatever you want! They are my favourite nut, by far and I decided for this recipe, I wanted them to be the star ingredient … and WOW. Mission accomplished. With all the herbs in my garden screaming at me to eat them, I knew that they had to be incorporated into the mix, so this recipe has lovage, parsley and oregano abundantly incorporated into this recipe. Lots of flavour and loads of nutrition, this recipe will even surprise the most skeptical of eaters. Truly, worth a try.

Directions:

Preheat your oven, to 350°

Sauce:

1. Saute 1 Tbsp of olive oil, the white onion and garlic over med/low heat, in a medium sauce pan until the onions are translucent.
2. Add your carrots and saute a bit longer.
3. Then add your can of tomatoes and tomatoes paste and about 1/2 cup of stock. Stir, cover and let simmer.
4. In a blender or a food processor add: cashews, tahini, miso, lemon juice, the rest of the stock, braggs (or tamari), paprika, and garlic powder and let that all soak for a bit.

Lasagna:

1. Slice your zucchini as thin as you can (I use a mandolin) as they act as your noodles
2. Slice your mushrooms a bit thicker for texture.
3. Oil up your zucchini noodles with the remaining olive oil and lay the first 3 or 4 strips in the bottom of your casserole dish and salt and pepper them up.
4. Add all the fresh chopped herbs to your sauce and stir them in. Add salt and pepper to taste.
5. Blend your cashew mixture up until smooth.
6. Add a bit of the sauce to the zucchini strips in your casserole dish.
7. Then add a layer of mushrooms, then a thick layer of the cashew mixture (pretty much using it all up).
8. Then the layer of spinach, then another layer of the zucchini, another layer of sauce and finish it off with a final layer of mushrooms.
9. Bake uncovered for 30 minutes, pull it out of the oven and let it rest for 10 minutes before serving.

See more recipe ideas from Jayme McKillop on Food 4 Thought from Kiss FM.