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”
1 HOUR AND 25 MINUTES + 24 HOUR NUT SOAKING TIME
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 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
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.
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.
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.
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.
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