Daily food & travel inspiration in your inbox

Beet Lasagna

Laura Miller

Does a dairy-free, grain-free pasta dish sound impossible? It's not! Laura's got another raw, vegan trick up her sleeve guaranteed to impress at your next dinner party.

Beet Lasagna

Ingredients

  • Pasta layer: 2-3 red beets, 2-3 gold beets

  • Cheese: 2 cups cashews (soaked overnight), 2 Tablespoons lemon juice, 2 Tablespoons nutritional yeast, 1 teaspoon salt, 1-2 Tablespoons sage

  • Pesto: 1 cup basil, 2 cups spinach, 1/3 cup olive oil, 1 teaspoon sea salt

Instructions

  1. Mandoline beets and set aside in a bowl.

  2. Drain cashews, blend cashews, lemon juice, nutritional yeast and salt into a food processor.

  3. Add chopped sage to the cashew mixture and blend.

  4. Roughly chop basil and spinach and add to the food processor.

  5. Add olive oil and salt and blend together.

  6. Assemble starting with the red beets, cheese, golden beets, pesto and repeat layer after layer.

Beet Lasagna
email

Email

print

Print

Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox

Transcript

- Growing up, I always ate my mom's lasagna. But now, all the gluten and dairy, my body just isn't havin' all that. So, I'm gonna show you how to make a lasagna that is super filling, really delicious, and so bright and beautiful it's gonna knock your socks off. Let's go make it. [Upbeat Music] Sage is awesome. It's great for brain function. It has anti-inflammatory properties. It's so delicious; hands down, it's my favorite herb. We're gonna start with our beets, which are actually sort of the noodle layer. If you think you don't like beets, try a golden beet. They're sorta like a gateway beet. They're a little bit mellower in taste and color. A little less earthy, some people just feel like beets are eating the ground. You could peel them at this point. I actually am going to chop off the sides because I want a square shape to make it sorta look like a noodle, but you could also certainly peel. I'm keeping the top on just 'cause this is gonna be a nice little handle for mandolining. Here's my trusty mandolin. And this is a nice width. It's basically the width of a lasagna noodle. Hot tip, go slowly when you do this. I cut myself all the time; I have a band-aid on my fingerright now from doing this. So, just go slow. Go to the beat of your own mandolin. Now I'm just gonna go to town on all of these. Okay, and now I'm gonna do the red beets. So you can already see that these red beets are staining everything. I'll probably get it on myself soon. My fingers, this is not blood. So this is why we're doing the red beets after the gold beets. It's not a huge deal if you don't care about color, but I really like distinctive bright colors, so. And now, we're gonna mandolin our red ones. Beets are really great for you. They have anti-inflammatory properties. They're good for detoxification. Okay, I'm gonna bang these last three out. So this beet started out flat, and as I was mandolining it's taking off more from this side so it turns into this point. So, essentially, you're just gonna turn the beet around, ha, and you get more out of the beet. This one's done, we're gonna move our noodles over here and get started on this cheese. So I'm gonna clear these out of the way. And they're all gonna go in this bowl and I'm gonna juice 'em later. So, now we're gonna make our cheese. It is super simple and really quick. We're just gonna drain these cashews, which I've soaked over night, straight into here. Get the water out. I get a lot of questions about the water from soaking. I don't keep it, I don't know that it has any nutritional value, but I also do not think you're losing anything. So, you know, water you plant with it, I don't know. Just gonna put this straight into the food processor. And then gonna put my lemon juice in. Lemon juice is a really important ingredient. Use fresh lemon juice, it's really good for you and it just takes the whole flavor to the next level. Nutritional yeast, this stuff is full of B vitamins but it's also just really delicious. I use it for so many things it is a necessary component of raw vegan cheeses. It just gives it that cheesy, delicious flavor. It's awesome. And a little bit of salt, sea salt. Let's blend this in. This looks great, so you could potentially stop there, but I'm going to add some fresh sage. Chop these up a little bit, just a rough chop so you're not putting a whole leaf in there. We're just going to add it in. I'm putting it in last because I still want it to be a little bit chunky, still look like an herb in there. This is, it's a chunky cheese. It's sort of like a ricotta consistency, but any time you compare a non-dairy cheese to a dairy cheese, people are gonna freak out. It's still really, exceptionally delicious, I promise. And now we're gonna make a really quick pesto. Fresh basil, you need it, there's no way around it. I'm sure I'll get a lot of comments of like, 'I can't find fresh basil, can I use dry?' You really can't, you need the fresh basil. If you can't find it, you maybe should make something else. Or you could make some sort of red sauce, which would also totally work. I'm just gonna roughly chop the basil here leaving off the stems. And put it straight into the food processor. And I am also going to add a couple cups of spinach in here. Spinach just has so many benefits, why not sneak it into your pesto which is already green and leafy. Now, a very important part is that we're gonna put the olive oil in which is good fats, good for your brain, helps with the absorption of all of the vitamins and minerals that you're getting from this spinach with having the healthy fat. And, a little more salt. Let's blend. It already smells really good. I don't like to over pulse this one, that's really important it's still pretty chunky, this is a good place to stop. Okay, now we're gonna assemble this lasagna. We're actually doing it by the slice 'cause you can really get those layers in there. Going to start with some red beets, this'll be the base. And you can kinda make it into whatever shape you want. You gotta make sure that at least the bottom, the lowest level, is pretty strong. We're gonna put some cheese on there. I use my fingers for this, I always have intentions of using spoons, and then I use my fingers. Okay, and then a layer of the golden beets. You could use just one type of beet for sure. I'm just trying to make this as colorful as possible because I like it that way but, whatever you got, you use. And now, the pesto. So as you can see, we're really making a single serving at a time, just per person kind of thing. So at this point, it's just about assembly. We're gonna do like three cycles, maybe four depending on how high we want to get it, but just: beet, cheese, beet, pesto, back to beet. The benefit of using smaller pieces of beets is when you cut into it, it won't all collapse as much as it will if you have full beets. I like to put a little yellow on top just to make the color pop. This is a great dish to serve at a dinner party. It's delicious, it's super filling, and it's perfect for your friends that, and you know you got 'em, have gluten allergies, can't eat dairy, all that stuff. So you can invite everybody, except your friends that are allergic to nuts, sorry. They can come to the next party. Enjoy.