Add another layer of noodles, then sauce, then noodles, then cream and spinach mixture, and then noodles. On top of the cashew cream, spread out half of the spinach mixture. Add a layer of sauce and another layer of noodles, this time turn the noodles the other direction (i.e., if they were horizontal the first layer, these should vertical.) Use kitchen shears to cut the noodle because most likely it will be too long.Īdd another layer of cashew cream. To assemble, pour some cashew cream on the bottom of the dish. Mix the nooch and spinac into the Kite Hill ricotta. Get a large rectangular baking dish ready and preheat the oven to 350. Drain the lasagna noodles and drop them right into the ice bath. Season with a bunch of salt and a tablespoon of olive oil (to prevent the noodles from sticking.) Set aside.Ĭook the lasagna noodles according to the package. Cover, place in the refrigerator and bring it up to room temperature when ready to bake!Ĭashew Cream (recipe follows), use as much as necessaryĭefrost the spinach according to the package and squeeze out as much water as possible. Also, assembly can be done earlier in the day. Note: I like to make the sauce ahead of time because it just makes the day of the party prep so much easier. But this version is way easier by making a vegetable + tomato sauce at the same time. In the past, when I have made vegetable lasagna, I would roast the vegetables first ( The Village Lasagna) and make the sauce separately. I only make this dish for company because (1) it is a lot of work and (2) it is a lot of food. It is big deal – the noodles, the vegetables, the sauces – but I have come up with a good one.
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