While I am all for all the veggies all the time, pregnancy has made me rethink ways to include veggies into meals. Especially during my veggie boycott phase, where raw or cooked veggies on their own were just not appetizing. Many of us also have picky kids or picky spouses, so getting creative with their veggie intake is always a challenge. The best way to sneak in veggies? Puree them and stir them into delicious sauces, such as Sneaky Shells and Cheese or Pumpkin Alfredo. Another way? Blended into delicious, creamy, rich lasagna. The other benefit of sneaking in all these veggies? Fewer calories and more volume!
There is a layer of sautéed greens and mushrooms in this dish, but if your family doesn’t like either, blend them up with the rest of the veggies and stir them into the sauce. You can also add in crumbled seitan or tempeh for an extra protein boost. Or swap tofu for the cashews in the cheese sauce.
- 1 c cashews
- 1 c unsweetened almond milk
- 1/4 c nutritional yeast
- 1 tsp lemon juice
- 1 tsp garlic powder
- 1 Tbsp olive oil
- 1/2 c winter squash
- 1 c broccoli
- 1/2 c carrots
- 1 c mushrooms
- 4 c spinach or kale
- 32 oz crushed tomatoes with basil
- 1 Tbsp Italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 16 oz dry lasagna noodles (I used the no-cook variety to save some time)
- Soak cashews in 1 c water overnight. Alternatively, soak in 1 c boiling water for 30-60 minutes. Drain and rinse cashews.
- In a high speed food processor, combine cashews, almond milk, nutritional yeast, lemon juice, garlic powder, and a pinch of sea salt. Process until smooth. Pour into a container and set aside. Rinse out blender.
- Heat olive oil in a large saucepan over medium heat. Add squash, broccoli and carrots and saute until soft. Blend veggies with 1/2 c crushed tomatoes in a high speed blender until smooth. Transfer to a mixing bowl and stir in remaining crushed tomatoes. Set aside.
- In same saucepan, add mushrooms and cook until softened and water is released. Add spinach and let wilt. Season with italian seasoning, salt, and pepper.
- Preheat oven to 350 degrees F.
- In a 9x13 casserole dish, thinly spread 1/4 tomato mixture. Place one layer of noodles on top of sauce. Next add another 1/4 tomato sauce, followed by 1/2 of the spinach and mushrooms. Top with a 1/3 cashew sauce.
- Repeat with another layer of noodles, 1/4 tomato sauce, remaining 1/2 spinach and mushrooms, and 1/3 cashew sauce.
- For final layer, add noodles, remaining tomato sauce, and cashew sauce. Swirl sauces together, making sure all noodles are covered.
- Cover and bake for 30 minutes until bubbly and starting to brown at edges.
Per serving: 421 calories, 68 g carbohydrate, 11 g fat, 14 g protein, 273 mg sodium, 6 g sugar