Vegan Kale and Rutabaga Lasagna
Try this Vegan Kale and Rutabaga Lasagna recipe, or contribute your own.
Try this Vegan Kale and Rutabaga Lasagna recipe, or contribute your own.
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup vegetable broth
- 2 tablespoons nutritional yeast
- 3 tablespoons freshly squeezed lemon juice
- 1/2 tablespoon extra virgin olive oil
- 3 cloves of garlic minced
- 1 large shallot minced
- 1 large rutabaga or 2 small rutabagas peeled
- 3.5 cups tomato basil sauce
- 8 cups chopped kale
- for the cashew cheese:
- 1.5 cups cashews soaked in water for at least 2 hours (pref drained
- Carbohydrate 4.03035869727448 g
- Cholesterol 0 mg
- Fat 0.778292031236333 g
- Fiber 1.13833333062539 g
- Protein 2.06169546871084 g
- Saturated Fat 0.10675872916312 g
- Serving Size 1 1 Serving (38g)
- Sodium 73.7432638888045 mg
- Sugar 2.89202536664909 g
- Trans Fat 0.0876812187477467 g
- Calories 27 calories
Step-by-step
- Preheat the oven to 425 degrees.
- Slice halfway through the rutabaga, just to the center (careful not to go further).
- Spiralize the rutabaga, using Blade A.
- Place a medium pot over medium-high heat, add in the tomato sauce and bring to a simmer. Once simmering, lower heat to low to keep warm on the stovetop.
- Place all of the ingredients for the cheese into a high-speed blender or food processor and process until creamy. Taste and adjust with more salt, if needed. Set aside.
- Place a large skillet over medium heat and add in the olive oil. Once oil is shimmering, add in the kale, garlic, red pepper flakes, shallots and season with salt and pepper. Cook the mixture for 2-3 minutes or until kale is wilted.
- Gather all of your prepared ingredients to build the lasagna. Take out a casserole dish (I use 4.2 quart) and add about ½ cup of the tomato sauce on the bottom. Then, add a layer of the rutabaga on top. Then, add a layer of the cheese mixture. Then, add in a layer of the kale mixture. Top with tomato basil sauce and spread it around with the back of a spatula or otherwise. Top with a layer of rutabaga. Then, add the cashew cheese. Then, add a layer of kale mixture. Then, add in a layer of the tomato basil sauce. Top with a layer of the rutabaga and then, top with the remaining tomato sauce.
- Cover the casserole dish and bake in the oven for 40-45 minutes. After 40 minutes, poke the top layer and if you can easily pierce through the butternut squash, it’s done. If you can’t, bake another 5 minutes.
- Once the lasagna is done, carefully cut into 4 very large pieces or 6 medium pieces.
A Weeknight Wonder: My Vegan Kale and Rutabaga Lasagna
Let me tell you, friends, I'm a busy woman. Between juggling work, family, and trying to squeeze in a workout or two (okay, sometimes just one), finding time to cook a healthy and satisfying dinner can feel like climbing Mount Everest in stilettos. But I refuse to let my hectic schedule compromise my commitment to delicious, plant-based meals. That's where this Vegan Kale and Rutabaga Lasagna comes in. It's a game-changer, I tell you! It's hearty, flavorful, and surprisingly easy to whip up, even on a Tuesday night when all I want to do is collapse on the couch with a cup of tea.
This lasagna is not your grandma's lasagna – though I'm sure Grandma would approve! Instead of the usual meat and cheese, we're using a vibrant mix of kale, earthy rutabaga, and a creamy cashew cheese sauce that's so good, you won't believe it's vegan. The rutabaga adds a delightful sweetness and texture, while the kale provides a welcome dose of nutrients. And let’s be honest, who doesn't love a good lasagna? It’s the epitome of comfort food, perfect for a cozy night in or a special occasion. This recipe is endlessly adaptable too. Feeling adventurous? Try adding different vegetables like mushrooms or zucchini. Want a spicier kick? Add a pinch more red pepper flakes. This recipe is your blank canvas for culinary creativity.
Beyond the Recipe: Why This Lasagna Matters
For me, this lasagna isn't just about the delicious taste; it's about making healthy choices that fit seamlessly into my busy life. I'm always on the lookout for recipes that are both nutritious and time-efficient. This one ticks all the boxes. The prep time is manageable, and the result is a meal that leaves me feeling energized and satisfied, not sluggish and bloated. Plus, it’s a great way to sneak in extra veggies, especially for those picky eaters in your family (or, let’s be honest, for yourself!). And knowing I'm nourishing my body with wholesome, plant-based ingredients makes the whole cooking process even more rewarding.
More Than Just a Meal: A Ritual of Self-Care
In the midst of my busy life, cooking has become more than just a chore; it's a form of self-care. It's a time to disconnect from the demands of the day and focus on something creative and nourishing. The rhythmic chopping of vegetables, the comforting aroma of spices filling the kitchen – these are the little moments of peace I cherish. And when I sit down to enjoy the fruits of my labor (or, rather, the delicious lasagna!), it's a reminder that even in the busiest of schedules, I can still prioritize my well-being and create something beautiful and delicious. This lasagna is a testament to that: a delicious, healthy, and mindful meal, perfect for any busy woman who wants to nourish her body and soul.
Tips and Tricks for Lasagna Success:
- Soaking the cashews: Don't skip this step! Soaking the cashews makes them creamier and easier to blend into a smooth, decadent cheese sauce.
- Spiralizing the rutabaga: If you don't have a spiralizer, you can simply slice the rutabaga into thin rounds.
- Adjusting the spice level: Feel free to adjust the amount of red pepper flakes to your liking.
- Make it ahead: This lasagna can be assembled ahead of time and baked later, making it perfect for meal prepping.
So, there you have it, my go-to weeknight dinner – a delicious, healthy, and surprisingly easy vegan kale and rutabaga lasagna. Give it a try, and let me know what you think! Happy cooking!
