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Beet Lasagna

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Course Appetizer, Main Course

Equipment

  • Blender

Ingredients
  

Beets

  • 4 beets I like to use two red and two golden

Cashew Ricotta

  • 1 1/2 cup cashews soaked overnight in water
  • 1/2 cup water You may need a few tablespoons more if the consistency.
  • 1 juice of a lemon
  • 2 tbsp nutritional yeast
  • 2 garlic cloves, minced
  • Salt and Pepper

Pesto

  • 1 1/2 cups spinach
  • 1/4 cup basil
  • 2-3 garlic cloves
  • 1/4 cup walnuts
  • 1/4 cup EVOO
  • pinch of crushed red pepper flakes

Instructions
 

  • Preheat oven to 400 F. Clean and remove the outer layer of all your beets. Place beets in foil and drizzle a little EVOO and salt and pepper on your beets. Bake in the oven for at least 45 minutes, until soft and tender.
  • Meanwhile prepare your ricotta but placing all your ricotta ingredients into a blender. Blend until smooth. Add additional water 1 tbsp at a time to ensure you achieve the right texture.
  • Next prepare your pesto in a blender. Combine all ingredients and pulse until you achieve the proper consistency.
  • Once your beets are baked. Allow them to cool so you'll be able to assemble easily. Slice your beets to make a fairly thin circle.
  • Assemble your lasagna by adding a layer of ricotta on top of each beet. Then a layer of pesto. Repeat until you have no more than four layers. Top with pesto or fresh basil.