Lasaña sin gluten con avellana Ricotta, Anacardo salsa de queso y salsa marinara

Puede parecer desalentador para algunas personas:
¿Cómo puedo hacer una deliciosa lasaña sin lácteos, carne o huevos? Fácil!
¿Cómo puedo hacer una deliciosa lasaña vegetariana que es libre de gluten? No hay problema!
¿Cómo puedo hacer un delicioso vegan, lasaña sin gluten que también es libre de soya? Simple!

No larga historia aquí. Tom le encanta la lasaña. I wanted it to make it for him but now I’m gluten-free and I’ve been cutting way back on soy. I bought gluten-free brown rice lasagna noodles. They were also no-boil noodles. En realidad, I would prefer the kind I boil myself but that’s what I found so that’s what I used.

Usually I make ricotta tofu and add spinach to it. Es delicioso. But here I used hazelnuts for the ricotta and cashews for the cheese sauce (what would usually be the beschemel sauce). Both are creamy and delicious! The spinach became its own layer in the lasagna. I always have to add greens to my food. I just have to, I can’t help it.

My marinara sauce is the easiest, quickest tomato sauce ever! Si desea, you could add mushrooms to it. Usually I do but I wanted a smoother sauce for this. If you wanted to add a “carnoso” component to the lasagna, you could use crumbles of some type either in the sauce or in one of the layers (Sunshine burgers or Amy’s Sonoma burgers would keep it gluten and soy free).

This is a beautiful dish for your holiday dinner table. It’s impressive, you will hear “oohs” y “aahs” when you present it to your guests. The lasagna is rich, cremosa y decadente. And with it’s red, white and green colors, it looks like a festive holiday gift (bien, maybe it doesn’t look like Chanukah but it would still be amazing for that celebration too!)

Lasaña sin gluten con avellana Ricotta, Anacardo salsa de queso y salsa marinara

For the Cashew Cheese Sauce:

1 ½ cups raw cashews
¾ tazas de agua
Jugo de ½ limón fresco
1 ½ cucharadita. sal kosher
½ cucharadita. vinagre

En un procesador de alimentos, grind the cashews. Add the other ingredients and process until smooth and creamy.

For the Hazelnut Ricotta:

1 ½ cup hazelnuts, empapado durante al menos 4 horas
½ taza de agua
Jugo de ½ limón fresco
2 dientes de ajo, picado
2 Tbs. aceite de oliva virgen extra
½ cucharadita. sal kosher
2 Tbs. levadura nutricional
2 Tbs. perejil fresco, picado
2 Tbs. albahaca fresca, picado

En un procesador de alimentos, puree the nuts, agua, zumo de limón, aceite, garlic and salt until the nuts are all ground up. You may need to scrape the sides of the bowl and puree again until smooth. Add the parsley and basil to the ricotta.

For the Marinara Sauce:

1 tsp. aceite de oliva virgen extra
½ cebolla roja mediana, picado
4 dientes de ajo, picado
¼ cucharadita. hojuelas de pimiento rojo
2- 28oz. cans crushed tomatoes
½ cucharadita. orégano seco
½ cucharadita. albahaca seca
½ cucharadita. perejil seco
Sal & pimienta al gusto

Calentar el aceite en una cacerola mediana. Sautee onion, garlic and red pepper flakes for a few minutes until softened. Add crushed tomatoes and stir. Mezclar las especias y hierbas. Tapar y dejar cocer a fuego lento durante aproximadamente 15 acta.

Para el Lasagna:

1 package of lasagna noodles (I used no-boil brown rice noodles)
2-10 oz. boxes of frozen spinach, descongelada y exprimida
½ cup vegan mozzarella shreds (Solía ​​Daiya)
Fresh basil for garnish

Precaliente el horno a 350 grados. Ladle some marinara sauce on the bottom of a 9×12 baking dish. Place some lasagna noodles in a layer to cover the bottom of the dish. Top the noodles with some marinara sauce. Spread half of the ricotta over the noodles evenly. Añadir 1/2 of the spinach over the ricotta. Then put 1/3 of the cashew cheese sauce over the spinach.

Add a second layer of lasagna noodles. Add the marinara sauce, the other half of the ricotta, the other half of the spinach and another 1/3 of the cashew cheese sauce.

Add the third and last layer of the lasagna noodles. Add the last 1/3 of the cashew cheese sauce, a few ladles of marinara and top with the shredded mozzarella.

Cover the dish with foil and bake for 45-60 minutes or until the noodles have softened (note: cooking time may vary depending on your oven and whether you used no-boil noodles or not; no-boil seems to take longer). Remove the foil and continue to bake for another 15 minutes until the sauce is bubbling and the cheese has melted.

Take the lasagna out of the oven and let it rest for about 15 acta. This will help it set better (it tastes even better the next day so you might want to make this the day before). Garnish with fresh basil and serve with extra marinara sauce. Disfrutar!

La “V” Palabra: Dígalo. Cómetelo. Vívelo.

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6 Las respuestas a Lasaña sin gluten con avellana Ricotta, Anacardo salsa de queso y salsa marinara

  1. Karen Agosto 26, 2013 en 1:48 en #

    I made this to take to a BBQ since I am the only vegan. It was incredible and everyone ate it (I thought I would be able to take it home and have leftovers!!) I will definitely make this again and again and again.

    • Ñandú Agosto 26, 2013 en 12:31 pm #

      Estoy tan contenta de. Great way to spread the vegan message. Muchas Gracias, Karen.

  2. Rhea Parsons Marzo 27, 2013 en 7:10 en #

    Estoy tan contenta de. Gracias!

  3. Anónimo Marzo 27, 2013 en 6:56 en #

    I tried this last night, and it was AMAZING!

  4. Rhea Parsons Octubre 23, 2012 en 3:29 en #

    Espero que os guste!!

  5. Anónimo Octubre 17, 2012 en 11:18 pm #

    Esto parece increíble, I am so happy I stumbled across your site! Love your slogan “the V word” y no puede esperar a reencontrarse con mi viejo amigo lasaña 🙂

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