Gluten-Free Vegetarian Lasagna

This lasagna dish is the perfect comfort food featured in Saute Magazine is a hit with adults and children. Not only is it delicious, but it contains many ingredients that are good for you. Winter squash contains cancer-fighting carotenoids; tomatoes have lycopene which improves eyesight; basil contains memory-boosting components; and cashews provide protein. While we can’t take credit for coming up with this recipe, we are giving it our OrthoBee braces-friendly seal of approval.

Ingredients (Serves 6-8):

Homemade Tomato Sauce (Can substitute for premade if in a time crunch)
1 tablespoon olive oil
4 cloves garlic, minced
1/2 white onion, diced small
10 oz tomato paste
14 Roma tomatoes, pureed in food processor
1/3 cup chopped fresh basil
1 tbsp chopped fresh oregano
1/2 tsp salt
ground pepper to taste

Butternut Squash Puree
2 cups butternut squash, roasted at 375 degrees until soft (45 minutes)
1/3 cup vegetable broth
1/2 tsp sea salt

Pesto
2 cups packed basil
1/2 cup pistachios
3 cloves garlic
1/4 cup olive oil
1/4 cup vegetable broth
1/2 cup oregano leaves
1/2 tsp salt
zest of 1/2 lemon

Cashew Cream
2 cups cashews
1 heaping tbsp nutritional yeast
juice of 1/2 lemon
1/2 tsp salt
3/4 cup water

Lasagna
12 gluten-free lasagna noodles (can also substitute regular lasagna)

Instructions:

Lasagna

1. Preheat oven to 350 degrees.
2. Make sauces separately per instructions: tomato, butternut, pesto, cashew.
3. Once sauces are prepared, pre-cook lasagna noodles based on package instructions.
4. Spread a thin layer of tomato sauce on the bottom of a 13 x 8-inch lasagna pan. Cover with three noodles, then spread half of the cashew cream mixture on top of the noodles using the back of a spoon. Top with another layer of tomato sauce, followed by half of the pesto.
5. Top with three noodles and the entire butternut squash mixture. Cover with three more noodles, and repeat the cashew cream, tomato sauce and pesto layer. Finish with your final three noodles and a final layer of tomato sauce.
6. Cover with aluminum foil and place in the oven to cook for 30 minutes. Let cool slightly before serving.

Tomato Sauce

1. Heat oil in a large saucepan over medium heat. Add onions and sauté until translucent and soft, about 5 minutes. Add garlic and sauté for another 2 minutes.
2. Stir in remaining ingredients and add additional salt and pepper to taste as required. Let simmer for 30 minutes or until you’re ready to assemble your lasagna.

Butternut Squash Puree

• Combine all ingredients in a food processor and blend until smooth. Transfer to a bowl and set aside.

Pesto

• Combine all ingredients in a food processor and blend until smooth. Transfer to a bowl and set aside.

Cashew Cream

• Combine all ingredients in a high-speed blender such as a Vitamix, transfer to a bowl and set aside.