Vegan/Gluten-Free Spiralized Lasagna (Part 2)

Today, I'm going to share part II of the spiralized vegan (and gluten free) lasagna - which describes how to actually make the lasagna. On Monday I shared how to make cashew cheese which you will use in today's recipe. This recipe really isn't too complicated, but if you want it to be vegan, you do need to make the cashew cheese which takes a little bit of prep. Otherwise, you can just sub ricotta cheese. You will need a spiralizer for this recipe though, but trust me, it is so worth it. It's also only $30! 

I found this recipe so worth the time and prep. It was delicious and lasted me literally a full week of lunches. Everyone at work kept asking what smelled so good in the office! Read on for step by step instructions.

Casual Classic // Vegan Spiralized Lasagna

Ingredients

  • 1 butternut squash
  • 1/2 tablespoon extra virgin olive oil
  • 6 fresh sage leaves
  • 4 sausage links, decased (I used Applegate chicken sausage)
  • 5 cups chopped kale
  • 3 cloves of garlic, minced
  • 1 large shallot, minced
  • salt & pepper to taste
  • 1.5 cups cashew cheese (or ricotta if you're not going vegan)

Directions:

  • Preheat oven to 425 degrees
  • Cut the bottom off of the butternut squash (the part with the seeds). Slice off the top so that it is completely flat, and peel the squash. Slice halfway through the squash (the long way, and only to the center). Spiralize the squash using blade A (you can find which blades are which here). 
  • Heat the olive oil in a large skillet over medium heat. Add the sage and cook until crispy, and be careful not to burn. Remove them from the pan and place aside for later.
  • Crumble the sausage in the hot skillet and cook until browned (about 5-7 minutes).
  • Add in kale, garlic and shallot to the pan with the sausage, and season with salt and pepper. Cook until the kale is wilted.
  • Remove from pan and gather all prepared ingredients. Take out the casserole dish and add a layer of butternut squash to the bottom. Add a layer of the kale and sausage mixture next. Then, add a layer of the cashew cheese (or ricotta). Top with a layer of butternut squash and continue layering until you have desired thickness (or run out of ingredients).
  • Cover casserole with tin foil and bake for 40-45 minutes. You'll know the casserole is done if you can pierce the butternut squash easily.
  • Remove casserole and sprinkle with sage topping. Let sit for 5 minutes and enjoy!

*Adapted from Inspiralized

Vegan/Gluten-Free Spiralized Lasagna (Part 1)

This is a fun one. A couple weeks ago, I was in the mood for some lasagna. I discovered this recipe for spiralized lasagna, and decided it was the perfect choice. Well, I was also feeling extremely adventurous and decided to make it a vegan lasagna. I've been wanting to try cashew cheese for a while, so why not? Surprisingly, it turned out so well. I was extremely happy with the final piece and will definitely make it again!

The Casual Classic / Cashew Cheese

Today is part one of this recipe. I'm going to tell you how to make cashew cheese - trust me, it is so simple, and surprisingly, it tastes like cheese! It works great as a dip for carrots or pretzels, and also as the ricotta layer on vegan lasagna! Read on for recipe details. 

The Casual Classic / Cashew Cheese
The Casual Classic / Cashew Cheese

Ingredients:

  • 1.5 cups raw cashews (soaked for a couple hours - I soaked mine overnight beforehand)
  • .5 cup water
  • Juice of 1 lemon OR 1 tablespoon apple cider vinegar (I used ACV)
  • 1-2 tablespoons nutritional yeast (I use Braggs)
  • 1 garlic clove
  • pinch of onion powder
  • pinch of Himalayan salt

Directions:

  • Soak the cashews for at least 3 hours in a bowl of water. The water should be about an inch or so above the cashews because they'll swell when they soak up the water.
  • Drain cashews and place all ingredients into a blender or food processor. Blend until creamy. You will need to stop a couple times and scrape the sides - this is normal.
  • Store in the refrigerator for about an hour or two - the cheese is much better chilled!
  • This makes about two cups, and will keep in the refrigerator for up to a week.
  • Use as a dip or in other recipes... My recipe for vegan lasagna using this cheese will be on the blog tomorrow so stay tuned!

*Recipe adapted from The Simple Veganista

Lust List Vol. 37

First, can we talk about this bag?! HOLY COW. I was wandering through SoHo on a walk home from yoga the other morning and discovered it in the Maje store front. I was taking photos and snapping it at 7 AM like the nerd that I am. I of course went home and looked it up immediately (as the store was closed and I couldn't go stalk it in person), and surprisingly, I found that it is really inexpensive for a larger leather bag. I LOVE the fringe detail, the structure of the bag and the fact that you can wear it cross body. Also, it's much more amazing in person than in the photo.

I've been searching and searching for the perfect button up shirt dress for over a year now. I know, kind of a ridulous amount of time when shirt dresses are somewhat common, but like I've said before, I am super picky. Well I think I found the perfect one. It's slinky, silky, and pretty affordable. I've always loved the Equipment ones, but they don't make it in white (what the heck!) and I also don't want to drop that kind of dough. A shirt dress is the most versatile piece - you could dress it up for work, dress it down for a day time look, or wear it as a bathing suit cover up.

Lastly, I know you've all see the Tibi off the shoulder top that took over the internet last year. I know, I love it too, but again, couldn't bring myself to drop over $300 on a top. Lucky for us, Free People decided to make a identical version. I will be purchasing this immediately!

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