by Holladay Allen
Native Foods Cafe
I have been eyeballin’ this Pumpkin Parsnip Lasagna recipe from VegNews' Best of 2012 Issue for months…. And I finally made it! And it is so delicious! And for those of you who read this blog semi-regularly, you may have noticed my mild obsession with lasagna, any kind of lasagna... vegan that is. Allyson Kramer came up with this recipe, and VegNews recommends eating this for breakfast too, which I can totally see. This lasgana is rich, like super rich… and so flavorful. I paired with a Lemony Lima Bean & Zucchini Salad which created a nice balance. I definitely encourage everyone to make this… especially while it is still cold outside.
Pumpkin Parsnip Lasagna
1 package rice-based lasagna noodles, cooked and drained
2 Tbsp olive oil (divided)
1 bunch kale, de-stemmed and chopped
3 cloves garlic, finely chopped
1 small onion, diced
1 Tbsp fresh sage, minced
1 tsp salt
1/4 tsp fresh ground pepper
2 cups vegan mozzarella shreds ( I mixed Daiya mozzarella, Teese and the new Trader Joe’s vegan mozzarella with some walnut parmesan)
2 large parsnips, peeled and shredded (I don’t have a shredding device so I just peeled them down to the core then chopped them up)
For the Sauce:
1 15 ounce can pumpkin puree
2 cups cashews, soaked for 2-3 hours and drained*
1 cup plain, unsweetened almond milk
3 Tbsp nutritional yeast
1 tsp salt
1 Tbsp fresh lemon juice
So I completely missed the “cook the lasagna noodle” step and just put them in the lasagna uncooked… and it still came out awesome… so maybe you don’t really need that step. I did brush the uncooked noodles with 1 TBSP olive oil though.
Preheat the oven to 375F and lightly grease a 9 x13 glass baking dish with a little oil.
Heat 1 Tbsp olive oil in a large pan and add onion and garlic, and sauté for a minute or so. Then add kale, sage, and salt, and and sauté for about 10 minutes. Add pepper to taste.
For the sauce, place all ingredients in a food processor or Vita-Mix. Blend until smooth…. Scrape down the sides to make sure you get everything.
Assemble the lasagna by starting with one layer of noodles, 1/3 to 1/2 cup of sauce...
...shredded parsnips, sauteed kale mixture, and mozzarella.
Complete this until your pan is full, topping with a layer of cheese.
Cover the pan with tin foil and bake for 50 minutes. Remove foil and set on broil for 5 minutes. Let cool for 10-15 minutes, then slice and serve... I forgot to take a picture before we all started eating... that's how good it was!