Rutabaga Lasagna


Rutabaga Lasagna

This was incredibly delicious tasting and identical to a lasagna! There is fat in the recipe but we calculated that 1 cups worth of cashew cheese in the entire recipes is equivalent to about 3 tbsp. per serving. We would recommend keeping it to one serving in a day and that being your only overt fat intake for the day as that will still put you at or just above the recommended fat intake for the day. The other option is you could make a lower fat cashew cheese by cutting back on the amount of cashews used and adding in peeled, chopped zucchini to blend with the cashews instead. If you google "Medical Medium Lasagna Roll-ups" he has a lower fat cashew cheese than the one we provided here. The other option is to omit the cashew cheese completely but that will change the flavor.


For this recipe, we used the ratatouille sauce provided by Anthony William in "Liver Rescue" as the flavors are just.... mmm...mmm...mmm! But any red pasta marinara sauce will work fine!


INGREDIENTS:

- 2 large Rutabagas, thinly sliced (mandolin)

- 2 cups Basil, chopped

- 1 cup Cashews, soaked in warm water 1 hour

- 1/2 Lemon, juiced

- 2 Garlic cloves, peeled

- 1 tsp Onion Powder

- 1 tsp Garlic Powder

- 1/2 to 1 cup Water

- 24 oz jar Red Pasta Sauce of your choice OR Medical Medium Homemade Ratatouille Sauce from "Liver Rescue"

- OPTIONAL: 2 cups Baby Bella Mushrooms, baked for 20 minutes at 350 degrees F (no seasoning or oil needed)


DIRECTIONS:

CASHEW CHEESE:

- Add soaked cashews, lemon juice, garlic, onion powder, garlic powder, water (and zucchini if adding to make lower fat) to blender. Blend until smooth and creamy adding more water if needed.


LASAGNA:

1. Layer bottom of ceramic baking dish with the sliced rutabaga.

2. Top rutabaga with dollops of red sauce and cashew cheese and evenly smooth out and blend across rutabaga with the back of a spoon.

3. For the third layer, scatter basil and, if using, mushrooms out on top of sauce.

4. Repeat layering rutabaga, then red sauce and cashew cheese and then basil and/or mushrooms until you have created a 4 to 5 layered lasagna (this will vary depending on the size of your baking dish).

5. Place lasagna in oven set to 400 degrees F and bake for 1 hour.

6. Remove and serve over a bed of fresh spinach greens or greens of your choice. (You do not want to cook spinach as it releases toxic oxalates when cooked.)


We hope you enjoy!


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