Many people are health conscious. Lasagna can be the answer to a fun filling dinner.
Like traditional lasagna, this one is even better the next day after all the flavors settle in together. It reheats in the oven just fine and I usually bring some with me to work and eat it for lunch at room temperature (I am not a microwave user). It is delicious this way too.
- One full batch of our Dairy-Free Ricotta Cheese
- 1 organic sweet potato, baked
- 2 cups of organic baby spinach, packed
- 10 stalks of organic asparagus, sliced into 2″ lengths
- 1/2 organic yellow pepper, sliced paper thin with mandoline
- 1/2 organic red pepper, sliced paper thin with mandoline
- 1 9oz. jar of organic tomato sauce (I like a tomato basil or tomato garlic)
- 5-6 fresh organic basil leaves, sliced thinly (optional)
- 1 medium-sized organic yellow squash, sliced paper thin (lengthwise) with mandoline
- 1 medium-sized organic zucchini, sliced paper thin (lengthwise) with mandoline
Before you do anything, make sure you bake that sweet potato in a preheated oven set at 350°F for about 45 minutes. Slice your zucchini and yellow squash lengthwise with your mandoline and set aside. Slice your peppers on the mandoline and cut your sweet potato into strips with a knife. If your potato is too soft for that, no problem, just remove the skin and set aside. Cut your asparagus into 2″ lengths and set aside. Prepare your casserole dish by spooning some of your tomato sauce into the bottom and coating it entirely. Lay on alternating strips of yellow squash and zucchini to create one layer about one slice thick. These are your noodle replacements—you may be very surprised how similar they will taste to noodles once cooked with sauce. Now lay on some strips of sweet potato, or if it is too soft, spoon some into your casserole dish leaving space between spoonfuls/strips. Place dollops of Dairy-Free Ricotta Cheese into those spaces between the sweet potato. Then place some asparagus and peppers evenly onto your layer.
Now lay down a layer of spinach leaves. Spoon some tomato sauce on top, covering the entire layer of spinach. Repeat these steps all over again beginning with my zucchini and squash layer, filling my dish with veggies until I reach the top of my dish. Gluten-free, Dairy-Free Vegetable Lasagna will keep in your fridge for a little over one week. Be sure to store it in an airtight glass container. After an hour, remove your lasagna, and let it cool down for about 20-40 mins. It is important to be patient so your ricotta will set—you want the Dairy-Free Ricotta Cheese to become texturally similar to dairy ricotta and the cool down time does this.