Nothing says winter comfort food like a warm, hearty pan of delicious lasagna, but traditional recipes include heavy ingredients that can weigh on your digestive system and leave you feeling sluggish.
Instead of traditional, heavy lasagna, here’s our grain-free, dairy-free, vegan version with cashew “cheese” (chock full of unsaturated fatty acids and antioxidants) and tons of healthy vegetables full of prebiotic fiber to nourish your friendly gut bacteria and give you a boost of energy-giving nutrients to boot.
Whip up a batch (or two!) and enjoy a fulfilling, nutrient-rich meal with your family this holiday season!
Cashew Ricotta Cheese:
2 cups raw cashews
1 tablespoon olive oil
1-2 tablespoons nutritional yeast
1 clove garlic, crushed
Juice of 1 large lemon
Sea salt and freshly cracked pepper to taste
¼ - ½ cup of water
Soak cashews in room temperature water for 2 hours. Drain and combine all remaining ingredients in a food processor or high powered blender on high. Add ¼ to ½ cup warm water gradually to achieve desired “cheesy” consistency.
1 medium onion, diced
1 green bell pepper, diced
1 small eggplant
1 large zucchini
1 large yellow squash
4 cups fresh spinach
1½ - 2 cups homemade marinara (or your favorite organic jarred sauce)
¼ cup freshly chopped basil
Begin by thinly slicing eggplant, zucchini, and yellow squash (a mandoline slicer works great for this). Assemble lasagna by spreading approximately ¾ cup of marinara sauce on the bottom of a 9x9 glass baking dish. Layer sliced eggplant, top with cashew ricotta, and sprinkle with a generous handful of diced onion and green bell pepper. Beginning again with marinara sauce, repeat the layering process with squash, zucchini, and spinach. If you have any remaining vegetables, continue layering until pan is full, and then top with fresh basil and cracked pepper.
Bake uncovered at 350℉ for 40-50 minutes, and allow to cool for at least 10 minutes. Serve alongside a big green salad and enjoy!
Check out The Hyperbiotics Cookbook for more gut healthy recipes!
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