Lasagna is one of my all time favorite meals. Growing up in a family of seven, lasagna was a pretty regular meal. But my most fond memories of lasagna are those from our ski house in Stowe Vt. After a long day of skiing in the cold, there was nothing more satisfying than a plate of cheesy meat lasagna.
These days I make mine with gluten free, grain free noodles and dairy free nut cheese. I’ve made it with and without meat, but have decided the veggie version is the best. And my family agrees!
There is no doubt this lasagna is a crowd pleaser. I’ve served it at many dinner parties and people don’t even know there’s no real cheese in it or that it’s gluten free. The noodles are the BEST! Cappello’s noodles are made with almond flour and eggs. They are amazingly fresh and tender just like homemade pasta.
Use whatever veggies you like, add some carrots, eggplant, or mushrooms. And definitely don’t be intimidated by the cashew ricotta, it’s SUPER easy to make and amazingly delicious!
Paleo Vegetable Lasagna
1 package Cappello’s lasagna noodles or other gluten free noodles
4 cups tomato sauce
1 large zucchini, diced
1 red bell pepper, seeded and diced
1 onion, diced
1 teaspoon herbs de provence
4 handfuls of fresh spinach or 1 12oz package frozen spinach
1-2 tablespoons olive oil
Fresh basil for garnish
Place oil in a large skillet on the stove over medium high heat. Add onion and cook until translucent. Remove with a slotted spoon. Add zucchini, red pepper and herbs de provence. Sauté until soft, 2-4 minutes. Either steam or saute the spinach until wilted. In a bowl, stir together the spinach with the cashew ricotta.
Soak 1 1/2 cups of raw organic cashews in 4 cups of water( enough to cover nuts by an inch or more) for 4 hours or overnight. Drain and rinse. Place cashews in the bowl of a food processor. Add 1/2 cup water, juice of one lemon and 1 clove of garlic. Process until smooth, adding more water as needed. Can make ahead and store in the refrigerator for up to a week.
Preheat oven to 375 degrees.
Assemble the lasagna in layers in a large baking dish. I use a 9×13 pyrex dish. Spoon about 1/3 of the tomato sauce on the bottom of the pan. Next add a layer of pasta and spread about 1/2 the ricotta cheese and spinach mixture on top. Place another layer of pasta onto of cheese. Spread vegetables over top the noodles and top with 1/3 of the tomato sauce. Then add another layer of pasta and top that with the remaining ricotta cheese. Top with one more layer of pasta and spread remaining tomato sauce over top. Bake in oven for 30-40 minutes.