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Course Salad
Dietary Need Gluten Free
Servings 6 Servings

Ingredients

  • 1 cup raw cashews soaked in cold water in the refrigerator for 48 hours (see note)
  • 2 eggplants peeled and sliced into 1/2-inch-thick rounds
  • 1 cup vegetable broth (look for Mushroom-Free broth if needed)
  • 4 sprigs rosemary leaves removed and chopped
  • 4 portobello mushrooms stemmed
  • 1 shallot minced
  • 4 zucchini cut lengthwise into 1/8-inch-thick slices
  • 1 onion thinly sliced
  • 2 cloves garlic chopped
  • 1 pound fresh spinach
  • 8 ounces soft tofu
  • 1 1/2 teaspoons granulated onion
  • 1 package (10 ounces) rice lasagna noodles
  • 8 cups Bravo Tomato Sauce
  • 1 cup fresh basil leaves firmly packed

Instructions

  • Preheat the oven to 350 degrees F.
  • Layer the eggplant in a 13 x 9-inch baking dish. Pour 1/2 cup of the broth over the top and sprinkle with the rosemary. Cover with foil and bake for 30 minutes.
  • Line a rimmed baking sheet with parchment paper and arrange the mushrooms on it with the gills facing up. Sprinkle with the remaining 1/2 cup of broth and the shallot and bake for 20 minutes. Let cool. When cool to the touch, cut the mushrooms on a diagonal into wide, thick slices.
  • Line a rimmed baking sheet with parchment paper, arrange the zucchini on it, and bake for 5 minutes.
  • Put the onion and garlic in a medium dry saucepan over medium heat and cook, stirring constantly, for 5 minutes. Add the spinach and cook, stirring occasionally, until wilted, 2 to 3 minutes. Let cool. Use your hands to squeeze all of the liquid out of the spinach mixture.
  • Drain the cashews and put them in a food processor. Add the tofu and granulated onion and process until smooth.
  • Layer the lasagne in a 13 x 9-inch baking pan in the following order: half of the noodles, 2 cups of the sauce, all of the mushrooms, all of the zucchini, all of the spinach mixture, another 2 cups of the sauce, the remaining noodles, another 2 cups of the sauce, all of the eggplant, and the remaining 2 cups of sauce. Cover with parchment paper, then with foil, and bake for about 1 hour, until the noodles are tender. Uncover, top with a single layer of the cashew mixture, and bake uncovered for 8 to 10 minutes, until the cashew mixture browns slightly. Serve hot.

Notes

Per serving: calories: 548.8, protein: 22.1 g, carbohydrates: 110.3 g, fat: 5 g, calcium: 341 mg, sodium: 365.2 mg, omega-3: 0.3 g
Notes
• During the 48-hour soaking time, drain the cashews 2 or 3 times and cover them with fresh cold water.
• The eggplants, mushrooms, zucchini, and cashew mixture can be prepared 1 to 2 days in advance and stored in separate covered containers in the refrigerator.