Vegetarian Lasagna with Cauliflower Hemp Cream

Ingredients

3 cups pasta sauce of your choice
8 sheets of cooked whole-grain lasagna noodles
1 recipe Cauliflower Hemp Cream (see recipe below)

Method

  1. 1. Preheat oven to 375°F.
  2. Coat the bottom of a 9 x 13-inch baking dish with sauce.
  3. Layer lasagna noodles on top of sauce, cover with cream, and repeat. Finish with sauce.
  4. Bake, uncovered, for 40 minutes.
  5. Remove from oven. Let stand 10 to 15 minutes before serving.

Makes 6 servings.


Cauliflower Hemp Cream

Ingredients

1 head cauliflower, stem discarded, chopped
2 tablespoons olive oil
1-1/2 teaspoons kosher salt, divided
4 cloves garlic, peeled and smashed
1/2 teaspoon freshly ground black pepper
2 tablespoons nutritional yeast
1/2 teaspoon dry mustard
1 cup Hemp Milk (see recipe below)

Method

  1. Preheat oven to 425°F.
  2. Toss together cauliflower, olive oil, 1 teaspoon salt, and garlic, then spread cauliflower on an ungreased baking sheet or a baking sheet lined with parchment paper.
  3. Bake 20 minutes, or until cauliflower is tender.
  4. Puree cauliflower with remaining ingredients, including remaining salt.

Hemp Milk

Ingredients

1/6 cup hemp seeds
1 cup water (adjust according to how creamy you want the milk to be)

Method

  1. Blend all ingredients together.
  2. Store extra milk in a sealed container in the refrigerator for up to 3 days. Shake before using.
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