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Comfort food doesn’t have to be a total health bomb to be worthy of the name. In fact, many dishes that evoke comfort and warmth can be pretty darn healthy, too. This vegetarian lasagna, for instance, is made with tender baby spinach, cremini mushrooms, homemade cashew milk béchamel sauce, and organic cheese. Result: the epitome of a hearty yet nourishing dish.

vegetarian lasagna recipe
vegetarian lasagna recipe
vegetarian lasagna recipe

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 3 tablespoons avocado oil, divided
  • 1 onion, diced
  • 4 large handfuls baby spinach
  • 4 tablespoons ghee or grass-fed butter
  • ¼ cup non-bleached white flour
  • 4 cups unsweetened plain cashew milk
  • 1 ¼ cup grated organic Parmesan cheese, divided
  • ¼ teaspoon nutmeg
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 4 cups sliced cremini mushrooms
  • ¼ cup dry white wine
  • 8 ounces no-boil lasagna noodles
  • 6 ounces organic mozzarella, shredded

Preparation

  1. Preheat the oven to 375 ºF.
  2. Heat one tablespoon of avocado oil in large pot over medium heat. Add the diced onion and sauté until translucent, about five minutes. Add the spinach one handful at a time, and cook until wilted, about three to five minutes. Season with sea salt and freshly ground black pepper to taste. Transfer the spinach and onion mixture to a mesh strainer, and press to remove excess liquid. Set aside.
  3. In a small saucepan melt the butter or ghee over high heat. Add the flour and cook, whisking continuously, for one minute, or until the roux becomes golden brown. Slowly add the milk, and whisk continuously, until the mixture begins to boil and slightly thicken. Remove from the heat and stir in one cup of Parmesan cheese, the nutmeg, one teaspoon of salt, and freshly ground black pepper to taste. Set aside.
  4. Heat remaining two tablespoons of avocado oil in a large sauté pan over medium heat. Add the mushrooms and a dash of sea salt and freshly ground black pepper. Sauté the mushrooms until golden brown, about five to eight minutes. Add the dry white wine to deglaze, and continue to cook for five more minutes. Remove from the heat and set aside.
  5. Assemble the lasagna. Spread one cup of béchamel on the bottom of a 9x13 inch-baking dish and top with a single layer of lasagna noodles. Continue layering lasagna ingredients: béchamel sauce, sautéed spinach, mozzarella, mushrooms, noodles, and a sprinkle of Parmesan cheese, until all of the ingredients are used up.
  6. Cover the lasagna with foil and bake for 45 minutes. Remove the foil and bake for 15 more minutes, or until the cheese is golden and bubbling. Remove from the oven and let sit for 20 minutes. Slice, serve, and enjoy!

Sources
1. https://www.ewg.org/foodnews/summary.php
2. https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0082429
3. https://www.drweil.com/vitamins-supplements-herbs/vitamins/balancing-omega-3-and-omega-6/
4. https://www.sciencedaily.com/releases/2016/02/160215210707.htm

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Nutrition Information

  • Serving Size: 1 piece (332 g)

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