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.
How did this vegetable noodle turn into a watery disaster? That question haunts many home cooks who attempt pasta-free casseroles without accounting for high-moisture root vegetables. Building a successful vegetable-based lasagna requires strict adherence to preparation mechanics. Without the right tools, the dish simply collapses into floating layers. Here is how to navigate the pitfalls of this formulation.
Equipment Demands
A standard box grater will not yield the long ribbons required for this assembly. Spiralizing a rutabaga demands a sturdy tabletop spiralizer fitted with Blade A to produce uniform strands that mimic traditional noodles. Soaking raw cashews for at least two hours is mandatory before blending; skipping this soak leaves gritty particles in the cheese mixture that a standard food processor cannot smooth out. High-speed blending is required to achieve the necessary emulsion.Handling Root Vegetables
Rutabaga offers a dense, earthy alternative to pasta, but its moisture content creates structural challenges during baking. Slicing halfway to the center before spiralizing prevents the vegetable from breaking into short, unmanageable shards. Baking at 425 degrees Fahrenheit for 40 to 45 minutes drives off excess water, but covering the casserole traps steam initially to soften the dense root. Test for doneness by piercing the top layer with a sharp knife; resistance means returning the dish to the oven for another five minutes.Substitution Realities
Swapping the rutabaga for butternut squash introduces a significantly sweeter flavor profile and a softer texture that cooks faster, potentially leading to mushy layers. Kale requires thorough pre-cooking in a skillet over medium heat with minced garlic and shallots for two to three minutes to expel excess leaf water before assembly. Omitting this sauté step releases liquid directly into the tomato sauce during baking, diluting the flavor and ruining the slice integrity.
