Vegan Lasagna
Ingredients Lasagna Filling
1 C finely chopped kale
½ lb fresh sliced mushrooms
1 chopped onion
½ C. sliced zucchini
½ C. chopped marjoram
2 Tbsp chopped oregano
2 Tbsp water
3 Garlic cloves chopped
Almond cheese grated (optional)
½ C. sliced black olives (optional)
Spelt Noodles
Spelt lasagna noodles purchase or
Spelt Lasagna
1 Tbsp hot water
½ tsp saffron
1 ¼ C sifted fine organic spelt flour
Himalayan pink crystal salt (optional)
1 tsp olive oil (optional)
1 egg (or omit altogether)
Do not use egg replacer
Kale Pesto
3 C Kale remove ribs
2 Garlic cloves
⅓ C olive oil
1 tsp Himalayan salt
¼ C Walnuts
Preparation
or Red Sauce
3 Grated Carrots
1 C large sweet potato diced
½ C Red Lentils picked over and rinsed in a fine mesh strainer
2 Garlic cloves minced
Himalayan salt to taste
1 tsp Dried Oregano (optional)
1 tsp Olive Oil (optional)
2 ½ C water
Cashew Cheese
1 C Raw Cashews (soaked)
¼ C filtered water
2 Tbs lemon juice
2 Garlic cloves
2 Tbs White wine (can omit, alcohol burns off 15 minutes)
1 Tbs Mustard
Himalayan sea salt and freshly ground pepper to taste
or Kale Ricotta
1 C raw cashews
2 C Chopped Kale
¼ C oregano
2 Garlic cloves
Himalayan salt
1 tsp light chickpea (not soy) miso
Preparation
Preheat oven 375º. Sauté chopped kale, mushrooms, onion, zucchini, marjoram, oregano over medium heat in 2 tbsp. water; cover between stirring to keep it from drying out. Remove from the heat. As the sauce cooks a bit, add some of the pressed garlic. Taste; add more garlic as needed. Put the filling ingredients in a food processor. Chop roughly.
In a large pan, boil lasagna noodles until almost tender, about 7-9 minutes. Spread half of the (kale pesto or red sauce on the bottom of a 9×12-inch pan. Place a layer of noodles long wise over the sauce, using three to five noodles overlapping. Spread half of the filling onto the noodles. Add cashew cheese and add another layer of noodles. Add kale ricotta, the filling. Top with pesto or red sauce. Add a third layer of noodles, filling, ricotta cheese, sauce. Ending with sauce. Cover and bake in a preheated over 375º for 30 minutes. After thirty minutes remove the cover, sprinkle with almond cheese and bake another 10 minutes. Let stand for 15 minutes. Serve with a salad and crusty spelt bread.
