Here's my SCD, vegan lasagna! This is a very basic recipe so you can add all sorts of fillers. And if you like using lasagna pasta (such as brown rice) but can't do the dairy, this cashew "cheese" sauce works beautifully with the pasta.
This lasagna is made with two simple fillers: summer squash and sauteed onions. The "ricotta cheese" is cashews based, and you can make the sauce or use store bought. In fact, I used store bought for this one, as the tomatoes at my Coop were terribly under-ripe and the other tomatoes were like $6 per pound. But please be advised, store bought tomato sauce is not generally SCD legal. Please always read ingredients. Homemade marinara is the best way to go if making SCD friendly!!
Okay, so let's get going.
Ingredients
Lasagna:
-Marinara sauce
-Cashew "cheese" sauce
-7 medium yellow summer squash, washed, ends cut and sliced (use a mandolin for precise cuts).
-1 large yellow onion, thinly sliced
-Oil
How To:
Preheat oven to 375 degrees
1. Add all the sliced squash to a bowl, add some oil (just a splash) and toss the squash in the oil. Then line them up on a non-stick baking surface and bake for 15 minutes (or until tender)
2. While the squash is in the oven, saute onions until brown and sweet. Set aside.
3. Make the cheese sauce.
I used an 11x7 glass baking dish for the lasagna
This dish needs to be ready for the oven 2 hours before you eat dinner. It bakes for 45 minutes, and needs to cool for 30 - 45 minutes. So allow enough time. If you eat dinner at 6:00 pm (like we do) have this out of the oven and cooling at 5:15 pm.
Cheese Sauce:
-3 cups cashews soaked for 6 -8 hours
-1 1/3 cup filtered water
-2 tablespoons lemon juice
-1/2 teaspoon salt
-1/2 teaspoon garlic granuels
-1/2 teaspoon onion granuels
-1 teaspoon dried Italian seasoning
How To:
1. Combine the ingredients in blender (high speed or otherwise) and blend until thick. You will need to use the tamper for this.
Here is the squash:
How to build the lasagna:
1: Add 1/4 cup sauce to the bottom of the dish
2: Add 3 tablespoons cheese sauce and mix
3. Add 1 layer of squash
4. Add 1/2 of the onion mixture
5. Spread on some cheese sauce, as you can see
it's not super thick, but enough to cover the squash
and onions
6. Then add a few tablespoons of pasta sauce.
Don't go too crazy with the sauce. It will make the final
product too runny.
Don't go too crazy with the sauce. It will make the final
product too runny.
7. More squash
8. The rest of the onions
9. Cheese Sauce
10. Tomato Sauce
11. Final layer of squash
12. Final layer of cheese and tomato sauce.
I sprinkled some dried basil on top
13: Bake uncovered in the oven for 45 minutes
Allow to cool on a rack for AT LEAST 45 minutes to an hour. If you serve hot, it will be a little runny. The cashew cheese will set up as it cools. You can certainly eat it hot, it will still taste super delicious, it will just have a different texture.
This would be a great dish to make later in the afternoon. (It can cool while you're taking the kids to soccer practice, ballet practice, etc) and dinner is ready when you get home.
This slice was cooling for about 90 minutes.
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Made From Scratch Monday Foodie Friday Fix, Fat Tuesday, Slightly Indulgent, Traditional Tuesdays, 4th Annual Summer Squash Round-Up, Allergy-Free Wednesday, Whole Food Wednesdays, Real Food Wednesdays, Frugal Food Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Wellness Weekend, Simple Living Friday, Show Off Friday,
Awesome recipe Amber..it looks like the real thing..wish we could buy Summer Squash over here, I don't really like zucchini in lasagne, this looks far more appetising!
ReplyDeleteoh my gosh Amber!! that looks SO incredible! I am totally craving lasagna now!! haha....i love that you used summer squash! healthy and grain free:) I bet your family just gobbled it up:) I know I would!! Have a great Monday!
ReplyDeleteYou need to do cooking classes, Amber or at least a cookbook. I'd buy it! Thanks for another winner...
ReplyDeleteJen
Well you're to sweet Jen. I feel the SAME way about you!
DeleteWhat a perfect and healthy looking lasagna! Fabulous recipe, Amber! :-)
ReplyDeletexo,
Shirley
Yay! I've been craving lasagna. I will have to try this.
ReplyDeleteThis looks great! I've tried a few times to make a ricotta cheese from cashews but couldn't get it right. Now I don't have to try anymore! Thanks!
ReplyDeleteCassidy
Thanks Cassidy!!! I hope you like it. It's a nice base, and you can add anything to it if you like different flavors. Once I added a handful of basil (that was super good)! Please let me know what you think if you make the sauce.
DeleteI pretty sure my,kids wouldn't go for this....but I am all over it!, it looks so creamy and delicious!
ReplyDeleteHi Tessa,
DeleteHa, yes Tessa. My son liked it, but my daughter didn't like the squash. But she doesn't like cooked squash (zucchini and the yellow variety). She'll eat it raw, go figure. I just asked my daughter about the lasagna. She said (and I quote), "I liked the creamy white stuff the best, it was delicious and cheesy tasting." For you, I would go with the pasta and skip the squash. If you ever try it, please let me know!
I've been wanting to make lasagna with squash instead of noodles. I really need to put this on my to-do list for this summe. Yours looks really good!
ReplyDeleteThank you! I do hope it works out for you. The flavors are great.
Delete