Swiss Chard Lasagna

Clean Eating - - RECIPE INDEX -

SERVES 8. HANDS-ON TIME: 30 MIN­UTES. TO­TAL TIME: 1 HOUR, 30 MIN­UTES. This lasagna may taste deca­dent, but it’s ac­tu­ally a light­ened-up ver­sion of tra­di­tional cream-heavy va­ri­eties. Re­ly­ing on heart-healthy beans and nuts and loaded with min­eral-rich greens, this one-pan won­der is ex­cep­tion­ally sat­is­fy­ing. Gar­nish serv­ings with fresh pars­ley if you have some on hand.

9 whole-wheat lasagna noo­dles 1 15-oz BPA-free can un­salted navy beans, drained and rinsed 6 tbsp hemp hearts, di­vided 1½ tsp sea salt, di­vided 3 tbsp co­conut oil, di­vided

2 cups thinly sliced leeks (TIP: Trim and halve leeks length­wise and rinse out any dirt; dry then thinly slice.) 2 cups finely chopped zuc­chini ¼ tsp ground black pep­per 6 cups packed finely chopped Swiss chard leaves, stems re­moved 11/3 cups raw un­salted cashews ¼ cup nutritional yeast 2 tbsp ar­row­root pow­der 1 tbsp gar­lic pow­der 3 cups all-nat­u­ral mari­nara sauce

1. Pre­heat oven to 350°F. Cook noo­dles ac­cord­ing to pack­age di­rec­tions, rinse with cold wa­ter and set aside.

2. Mean­while, in a small bowl, mix beans, 5 tbsp hemp hearts and ¼ tsp salt. Set aside.

3. In a large saucepan on medium, heat 1 tbsp oil. Add leeks and sauté for 1 minute. Add zuc­chini, ¼ tsp salt and pep­per and cook for 3 min­utes to soften, stir­ring of­ten. Add chard and cook for

2 min­utes more, stir­ring con­stantly. Trans­fer veg­eta­bles to a bowl. Wipe out saucepan.

4. To a blender, add 3 cups wa­ter, cashews, nutritional yeast, ar­row­root, gar­lic pow­der, 1 tsp salt and re­main­ing 2 tbsp oil; blend un­til smooth. Pour mix­ture into saucepan and heat on medium-low, stir­ring oc­ca­sion­ally. Once mix­ture be­gins to bub­ble, re­duce heat to low and whisk for 4 to 5 min­utes, stir­ring con­stantly, un­til mix­ture has thick­ened and re­duced by about half. Re­move from heat.

5. To as­sem­ble lasagna, spread 1 cup mari­nara along the bot­tom of a 12 x 9-inch casse­role dish. Layer 3 noo­dles over the sauce. Spread half of veg­etable mix­ture over noo­dles, then sprin­kle with half of bean mix­ture. Driz­zle with one-third of cashew cream, spread­ing it out gen­tly. Line with an­other layer

of 3 lasagna noo­dles, and re­peat with half of veg­etable mix­ture, half of bean mix­ture and onethird of cashew cream. Line with re­main­ing 3 noo­dles, and spread re­main­ing 2 cups mari­nara on top. Dol­lop top with re­main­ing one-third cashew cream in large swatches (do not spread).

6. Cover with foil and bake for 30 min­utes, then re­move foil and bake for 20 min­utes longer. Turn oven to broil and bake for 3 to 4 min­utes to lightly brown cashew cream on top. Re­move lasagna from oven and sprin­kle with re­main­ing 1 tbsp hemp hearts. Let sit for at least 10 min­utes to set, then cut into 8 slices. If stor­ing, wrap pan tightly and re­frig­er­ate for up to 5 days, re­heat­ing as needed.

PER SERV­ING (1/8 of recipe): Calo­ries: 444, To­tal Fat: 20 g, Sat. Fat: 6 g, Mo­noun­sat­u­rated Fat: 5 g, Polyun­sat­u­rated Fat: 5 g, Carbs: 55 g, Fiber: 3 g, Sug­ars: 10 g, Pro­tein: 17 g, Sodium: 852 mg, Choles­terol: 0 mg

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