Vegetarian Sprouts & Mushrooms Lasagna
- 2 cups raw cashews
- 12 dried lasagna noodles
- 1, 15 ounce can pumpkin
- 1 clove garlic
- 1 teaspoon salt
- 1/4 cup water
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 8 ounces Brussels sprouts, trimmed and thinly sliced
- 1, 5 ounce bunch kale, stemmed and chopped (5 cups)
- 2, 23 ounce jars marinara sauce (5 cups)
- 8 ounces shredded mozzarella cheese (2 cups)
- 1/2 cup Brussels Sprout for Garnish (optional)
Soak cashews in a bowl of water for 30 minutes.
Meanwhile, preheat oven to 350 degrees F.
Cook noodles according to package directions; drain and rinse with cold water.
Drain again and set aside. Drain soaked cashews.
Add pumpkin, cashews, 1 clove garlic, and salt to a food processor.
Cover; process until nearly smooth. Add water and process until smooth and spreadable; set aside.
In a large skillet heat olive oil over medium-high heat.
Add 2 cloves minced garlic and cook and stir for 30 seconds or until fragrant.
Add mushrooms and Brussels sprouts and cook for 5 to 7 minutes or until tender.
Gradually add kale, tossing and cooking for 2 to 3 minutes or until wilted.
Remove from heat. Assemble lasagna, first spreading 1 cup marinara on the bottom of a 3-quart rectangular baking dish.
Next layer with 3 lasagna noodles, one-third of the pumpkin mixture, one-third of the vegetable mixture, then 1 cup marinara.
Repeat layers twice. Top with remaining lasagna noodles, remaining sauce and cheese.
Cover loosely with foil and bake for 45 minutes.
Uncover and bake for 10 to 15 minutes more or until heated through. Add garnish, if desired.
BRUSSELS SPROUT GARNISH:
In a medium skillet cook 1/2 cup of Brussels sprout leaves over medium-high heat with a drizzling of olive oil for 1 minute or until vibrant.