Tuesday, February 19, 2013

Pumpkin Parsnip Lasagna

Here is another recipe from the Nov/Dec 2012 issue of VegNews.  When I read this recipe I was excited to try it.  I like pumpkin, but how would it taste in a lasagna?  It turned out to be really delicious. The cashew/cheese flavor overrides the pumpkin so it tastes cheesy but you get the health benefits of pumpkin! yay! I made a few minor changes to the recipe to suite my taste, for the original recipe check out VegNews magazine.

10 oz of organic lasagna noodles (or make this dish gluten free and use brown-rice lasagna noodles!)
2 1/2 TBSP organic olive oil, divided
1 bunch of organic kale, de-stemmed and thinly sliced
3 garlic cloves, minced
1 small organic onion, diced
1 TBSP minced fresh sage
1/2 teaspoon salt
1/4 teaspoon Penzey finely ground black pepper
2 large parsnips, peeled and shredded
1 1/2 cups vegan mozzarella cheese (I use Daiya mozzarella)

For the Sauce:
one 15 oz can pumpkin puree
2  cups raw cashews, soaked for 3 hours and then drained
1 cup plain, unsweetened Rice Milk (I used Rice Dream original)
2 TBSP nutritional yeast
3/4 teaspoon salt
1 TBSP fresh squeezed lemon juice

Cook and drain lasagna noodles according to the directions on the box. On a parchment lined cookie sheet, lay out the noodles and brush with olive oil so they don't stick together.

Preheat oven to 375 degrees. Lightly oil a 9 X 5 baking dish with 1/2 TBSP oil (use more if needed, I skimped on the oil and some of my lasagna noodles stuck to the bottom).

In a pan over medium heat, heat up 1 TBSP olive oil. Add kale, garlic, onion, shredded parsnips, sage and salt. Saute for about 10 - 12 minutes, or until the kale is bright green. Sprinkle with pepper.

For the sauce, put sauce ingredients in a food processor and spin until smooth (about 5 minutes). Scrape down the sides about 2 minutes in to make sure everything is mixed up.

To assemble, line the bottom of the baking dish with three lasagna noodles. Top with about 1 cup sauce and then sprinkle with the shredded parsnips and kale mixture and vegan mozzarella, cover with 3 more noodles. Repeat until all ingredients have been layered. Top with 1/4 cup mozzarella. Cover lasagna with foil and bake for 45 minutes. Remove foil and broil for another 5 minutes. Let cool about 15 minutes before serving.

1 comment:

  1. This looks A M A Z I N G!! I can't wait to make it. Thank you for the recipe!