142 | PASTA AND GNOCCHI Preheat the oven to 200°C. If you soaked your cashews, rinse them and drain. In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside. In a large skillet over medium heat, warm the olive oil. Once shimmering, add the onion, garlic, zucchini, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan. Add spinach to the skillet. Cook, stirring frequently, until the spinach has wilted. about 3 minutes. Remove the skillet from the heat and season to taste with salt and pepper. Spread ¾ cup tomato sauce evenly over the bottom of a 20X20 cm baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread 1 cup of the cashew cream evenly over the noodles. Top with half of the veggies. Top with ¾ cup tomato sauce. Top with 3 more noodles, followed by another 1 cup cashew cream (save the leftover cream). Then add the remaining veggies. Top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles. Top with: vegan Parmesan and fresh basil. Better still, with vegan mozzarella (see recipe in MISCELLANEOUS) Wrap a sheet of oiled parchment paper or aluminum foil around the top of the lasagna, making sure sauce doesn’t touch the top. Bake, covered, for 25 minutes, then remove the cover, rotate the pan 180° and continue cooking for about 5 to 10 more minutes, until it’s steaming and lightly bubbling at the corners. Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. NOTE: *VEGETABLES You need about 3 cups chopped veggies total (excluding the onion). For Lior who doesn’t like mushrooms, replace with sliced carrot and one red bell pepper. **LASAGNA NOODLE RECOMMENDATIONS: I like to leave prepared lasagna for a few hours to let the noodles absorb liquid and soften, or just blanch them for a few seconds in boiling water STORAGE SUGGESTIONS: Leftovers will keep well in the refrigerator, covered, for about 4 days. Spray with water and gently reheat individual servings in the microwave or oven as needed. Or, freeze it for later—it’s generally easier to reheat single servings than to defrost a big block of lasagna!
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