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Acorn Squash Lasagna
by Jayda Siggers
Ingredients (serves 8)
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by Jayda Siggers
Ingredients (serves 8)
- 2 acorn squashes
- 2 tablespoons coconut oil
- 3 tablespoons almond milk
- 2 tablespoons chia seeds
- 1 teaspoon oregano
- 1 teaspoon bay leaf
- 1/2 teaspoon herbamare
- 1/8 teaspoon nutmeg
- 1 cup swiss chard, chopped
- 1 cauliflower head
- 2 cups mozzarella cheese, shredded
- 8-10 lasagna noodles, gluten free,
cooked according to package directions
Instructions
- Preheat the oven to 400° F. Halve
the acorn squash lengthwise, discard the seeds, and roast until tender, about
40 minutes. Reduce the oven temperature to 375° F.
- Let cool slightly, then scoop out
flesh into a food processor. Add coconut oil, almond milk, swiss chard,
oregano, bay leaves, herbamare, nutmeg and chia seeds. Mix in food processor
until blended. Spoon out and set aside.
- On the stove top, steam the
cauliflower. Combine steamed cauliflower with 1 cup mozzarella cheese in the
food processor and set aside.
- Cook the lasagna noodles according
to the package.
- In 13 x 9 baking dish, spread a thin
layer of the acorn squash mixture. Cover with 4-5 lasagna noodles, lengthwise
and overlapping to cover. Spread 1/2 cauliflower-mozzarella mixture over
noodles. Repeat with noodles, acorn squash, cauliflower mozzarella mixture,
ending with noodles topped with the remaining 1 cup of mozzarella. Sprinkle top
with crushed bay leaves.
- Cover with foil. Bake 25 minutes;
remove foil; bake, uncovered about 25 minutes longer or until bubbly. Cool for
10 minutes. With a sharp knife, cut into squares and serve.
Recipe by EatWHOLE BeVITAL at http://www.eatwholebevital.
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