Epic Vegan Lasagna with Celeriac Noodles
This epic vegan lasgana is a total plant party! Thinly sliced celeriac stands in for the noodles while almonds make for a rich and flavourful 'ricotta'. Great for gluten free, grain free or paleo eating plan or anyone who just wants to eat more plants!
Ingredients
- 1 large celeriac (celery root) trimmed and peeled
- 5 oz clamshell of baby spinach
- 2 tablespoons extra virgin olive oil
- 1 pound mushrooms cleaned and sliced
- 2 cloves garlic peeled and crushed or micro grated
- ¼ teaspoon salt
- Freshly ground pepper
- pinch dried thyme leaves
- 21 oz jar of pasta sauce (I've used both Rao's (fancy!) and Everland (sensible!) with success)
Ricotta Cheese
- 3 cups cauliflower florets
- 1 ½ cups raw almonds soaked in hot water for 30 min
- ½ cup freshly squeezed lemon juice
- 2 cloves garlic peeled and crushed or micro grated
- 1 teaspoon salt
For topping
- ½ cup fresh basil leaves thinly sliced
- ¼ cup pine nuts
Instructions
- Preheat the oven to 400° F (200°C)
- Start by making the almond ricotta: steam cauliflower florets for 8-10 min until fork tender. Lift out of steamer using a slotted spoon (leave steamer assembled) into a food processor and let cool slightly.
- If you want the ricotta to look white, slip the almonds out of their skins while the cauliflower cooks and place the naked almonds into the food processor along with the cauliflower. It's extra work...but it adds to the look. If you don't mind a speckled look to your ricotta, leave the skins on - it's healthier that way!
- Then, add the garlic and salt and pulse until mixture is finely chopped. Scrape the sides of the processor and start drizzling in the lemon juice as you process to form a thick paste. Set ricotta aside while you prepare the rest of the lasagna.
- Prep the Celeriac: Cut celeriac into two halves, or quarters if need be to fit your mandoline. Using a mandolin on the thinnest setting, finely slice the celeriac and set aside. Using a mandolin is important here as if the celeriac isn't paper thin, it will take forever to cook! If you don't have a mandoline, you could parcook the celeriac in boiling water until fork tender.
- In the same steamer you used for the cauliflower, steam the spinach until wilted, about a minute. Let cool and carefully squeeze water out.
- Next, cook the mushrooms: in a large skillet over medium high, heat the olive oil and add the mushrooms and cook, stirring occasionally until they get a nice sear and start to release their water. Try not to fuss with them too much so they can brown.
- Once they release their water, add the garlic and stir constantly until water evaporates. Turn off heat and add thyme, salt and pepper. Set aside.
- Now, assemble the lasagna. In a 9 x 12 casserole dish, spread on 1/3 of the pasta sauce. Next, add a layer of celeriac noodles, overlapping them slightly.
- Dollop on half of the ricotta mixture, pat gently to evenly distribute. Layer on half of the mushrooms and spinach.
- Next, follow the same pattern: celeriac, remaining half of the ricotta, remaining half of the spinach and mushrooms and top with 1/3 of the sauce. Add a third layer of celeriac and spread on the last 1/3 of the sauce.
- Cover the dish with foil and bake at 400 for 45-50 minutes, checking the celeriac for tenderness. I like it a bit al dente.
- Remove foil and bake uncovered for 5-10 more minutes to get the sauce bubbling on top. Let sit for ten minutes before garnishing with pine nuts and basil and serve.
Notes
A few tips:
If you prefer a more traditional lasagna, you could totally substitute oven ready noodles for the celeriac layers. Just be sure to cook according to the package directions. I do still recommend that you add the celeriac! You could add 3 cups of grated celeriac to the spinach and steam to boost the veggie layer.
If you would prefer your celeriac meltingly soft, just parboil in a large pot for 3-5 minutes.
Lasagna takes TIME. If you want to prep in advance, say, morning of, just pop it into the fridge, covered, until ready to bake.