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“This was inspired by the bountiful June CSA shares we've been receiving from Serenbe Farms (dot com!). It made two 9x13 casseroles. A food processor can save you time chopping herbs, slicing veggies & combining the ricotta. You will have leftover pasta sauce you can freeze.”
READY IN:
1hr 45mins
SERVES:
10
YIELD:
2 9x13 casseroles
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the squash into big thin, flat pieces. Set those aside. Anything that is not useful for a noodle can be chopped for the sauce.
  2. Sauce: Heat olive oil in a big sauce pan or medium soup pot. then sauté chopped onion and green pepper for 5 minutes. Add the garlic, chard, and any squash bits.
  3. When the veggies are good and soft add all of the tomato components and vodka. Cover and simmer, stirring occasionally, while you prep everything else, so it gets good & delicious.
  4. Add the herbs at the very end, right before you are building the lasagna.
  5. Solid layers: Cook the noodles al dente, and steam the squash. If you have the right pot you can use it for both things at the same time. While that’s boiling, start the “ricotta.”.
  6. Blend cashews, water, lemon juice, garlic, nutritional yeast, salt and pepper in a blender or with blender stick until very creamy; add water if needed (food processor won’t make it creamy enough).
  7. Put basil and tofu in food processor and pulse, only til crumbly like ricotta. Add the cashew mix to food processor and pulse just til combined.
  8. Layers: ladle a generous bit of sauce into the bottom of your casserole dishes. Layer like this: solid layer of noodles, then the ricotta (reserve half for a second layer), then sauce, then a squash layer, then the rest of ricotta, then rest of noodles (I tore them into pieces bc they weren’t big enough for a real layer), then sauce.
  9. Top each with generous sprinkling of nutritional yeast (in lieu of parmesan).
  10. Bake at 375 for 45 minutes or until bubbly with lightly brown edges.

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