- Prep Time Minutes
- Cook Time Minutes
- Ready In Time0 Minutes
Ingredients
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2 acorn squashes
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2 tablespoons coconut oil
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3 tablespoons almond milk
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2 tablespoons chia seeds
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1 teaspoon oregano
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1 teaspoon bay leaf
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1/2 teaspoon herbamare
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1/8 teaspoon nutmeg
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1 cup swiss chard, chopped
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1 cauliflower
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2 cups mozzarella cheese, shredded
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8-10 lasagna noodles, gluten free, cooked according to package directions
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Directions
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Preheat the oven to 400° F. Halve the acorn squash lengthwise, discard the seeds, and roast until tender, about 40 minutes. Reduce the oven temperature to 375° F.
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Let cool slightly, then scoop out flesh into a food processor. Add coconut oil, almond milk, oregano, bay leaves, herbamare, nutmeg and chia seeds. Mix in food processor until blended. Spoon out and set aside.
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On the stove top, steam the cauliflower. Combine steamed cauliflower with 1 cup mozzarella cheese in the food processor and set aside.
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Cook the lasagna noodles according to the package.
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In 13 x 9 baking dish, spread a thin layer of the acorn squash mixture. Cover with 4-5 lasagna noodles, lengthwise and overlapping to cover. Spread 1/2 cauliflower-mozzarella mixture over noodles. Repeat with noodles, acorn squash, cauliflower mozzarella mixture, ending with noodles topped with the remaining 1 cup of mozzarella. Sprinkle top with crushed bay leaves.
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Cover with foil. Bake 25 minutes; remove foil; bake, uncovered about 25 minutes longer or until bubbly. Cool for 10 minutes. With a sharp knife, cut into squares and serve.
Notes & Tips
Notes & Tips:
This recipe can easily be made vegan by using a cheese substitute such as Daiya.
For an omnivorous version, add some ground turkey or beef.
Ratings & Reviews
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Reviewed on Sep 24, 2012 by Andrea.
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