The Best Summer Lasagna Ever!

Summer cooking is absolutely my favorite. Fresh vegetables feel and taste so alive and life-giving. There is nothing better than eating something delicious which is also healthy.

The recipe I'd like to share is totally worth the time it takes to make, and it goes a long way. Next time I make it, I will double it and freeze half.

I did follow this recipe as it is written, which is not my nature. I usually can’t resist adding a little something here or there. It is wonderful as is, but I think any vegetables you have on hand will work. There's no need to let the rules weigh you down for this recipe.

My husband and I ate this three times, in different ways. We first had it as a lasagna as suggested. The next morning, I put it in a pan with a little more oil and added four eggs. I let this set up like a quiche and served it for breakfast. The day after that, I sliced up mushrooms, and a tiny bit of beef, with a touch of real cheese. Once again, I added a couple of eggs and we had it for dinner. It was definitely a hit.

The cashew ricotta paste is going to be something I make use of in many more ways. It is always good to explore new foods. Try this one out and let us know what you think.

I have included the recipe here, but if you like, you can also view it on Dr. Hyman’s website.

Roasted Vegetable Lasagna with Cashew “Ricotta Cheese”

READY IN

1 HOUR AND 25 MINUTES + 24 HOUR NUT SOAKING TIME

SERVES 6

Who says you can’t enjoy comfort food while nourishing your body? Prepare this dish when you want to share a hearty, delicious meal the entire family will love. From my experience, it is best to double the recipe, making two lasagnas and freezing one for later, because this will quickly become a family favorite!

INGREDIENTS

• Ingredients for ricotta “cheese”
• 2 cups raw cashews
• 1/4 cup of warm water
• 2 tablespoon extra-virgin olive oil
• 4 teaspoons fresh lemon juice
• 1 teaspoon sea salt
• Ingredients for lasagna
• 1 small eggplant, very thinly sliced lengthwise
• 1 zucchini, very thinly sliced lengthwise
• 1 yellow summer squash, very thinly sliced lengthwise
• 1 bell pepper (any color), seeded and cut into large squares
• 1⁄4 cup extra-virgin olive oil
• 1 teaspoon sea salt
• 2 cups Ricotta “cheese”
• 1 large omega-3 egg, beaten
• 1⁄2 teaspoon dried oregano
• pinch of freshly ground black pepper
• 1 (15-ounce) can crushed tomatoes

Step 1

Make the ricotta cheese: Soak the cashews in a bowl of hot water for at least 1 hour at room temperature or up to 24 hours in the refrigerator.

Step 2

Drain the cashews and place them in a food processor, along with the olive oil, lemon juice, salt and 1⁄4 cup of water. Process the ingredients until a smooth paste forms; you may need to add a bit more water, depending on how long you soaked the cashews. 

Step 3

Preheat the oven to 400°F. In a large bowl, combine the eggplant, zucchini, summer squash and bell pepper with the oil and salt and toss well. Spread the vegetables in a single layer on two baking sheets and roast until they start to brown and caramelize around the edges, 20 to 25 minutes, rotating the sheets half-way through the cooking time.

Step 4

Remove the baking sheets from the oven and set them aside to cool. Lower the oven temperature to 350°F. While the vegetables are cooling, whisk together the “cheese,” egg, oregano and black pepper in a medium bowl. Spread one-fourth of the mixture in the bottom of a 9-inch square glass baking dish, then spoon 1⁄2 cup of the crushed tomatoes on top. Cover the tomatoes with a layer of one of the types of vegetables. Continue to layer the remaining “cheese,” tomatoes and vegetables until everything is used up, topping off with the tomatoes.

Step 5

Bake the lasagna for 30 minutes. allow it to cool for 5 minutes before serving. Store any leftover “cheese” in an airtight container in the refrigerator for up to 3 days.

Nutritional analysis per serving

Calories: 440 • Fat: 34 g • Saturated Fat: 6 g • Cholesterol: 40 mg • Fiber: 6 g • Protein: 12 g • Carbohydrates: 28 g • Sodium: 512 mg

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