“Detox” Lasagna

As the warmer season comes to a close, the colder weather tends to inspire us to seek comfort food over smoothies and we are overcome with the urge to stay bundled in bed for longer and longer (is it just me, or has it still been dark after 7 am???) Comfort food doesn’t have to lead to weight gain over the winter months. Commit to seeking out food that is whole, natural, nourishing…and comforting.

I have been inspired by posts on the wonderful website bonberi.com: a curated guide to food, fitness and well-being. I cannot wait to make one of their recent recipes “Detox Lasagna”.

Won’t you join me?

“DETOX” LASAGNA

Adapted from Detoxinista.com

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For the “Noodles”

  • 1 large eggplant
  • splash of balsamic vinegar

For the “Cauliflower Ricotta”

  • 1 head cauliflower, or about 4-5 cups of florets
  • 2 eggs
  • ½ cup soft goat cheese (chevre) (*if you are vegan, you can remove the cheese all together or add potatoes as a thickener)
  • 1 teaspoon dried oregano
  • salt & pepper

For the Mushroom “Meat”

  • 1 teaspoon butter or coconut oil
  • 2 cloves garlic, minced
  • half of an onion, chopped
  • 1 pound assorted mushrooms
  • ½ teaspoon ground cumin
  • salt & pepper

For Assembling

  • Jar of your favorite marinara sauce 
  • Goat Mozzarella or any Raw Goat Cheese, shredded (*if you are vegan, try baking without any topper and then once the lasagna is done, top with fresh bread crumbs or diced walnuts)

  1. Preheat your oven to 400F. Then, like traditional lasagna, we must first prepare all of the “layers.”
  2. Using a mandolin, slice the eggplant lengthwise into thin strips. You may peel it first, if you like, but I took the easy route and left the skin on. Place the eggplant slices in a dish, and toss with a bit of balsamic vinegar (or lemon juice). Set aside to let marinate.

For the Cauliflower Ricotta:

  1. Pulse the raw cauliflower florets in a food processor to make “rice.” Then steam, strain, and squeeze out the excess moisture, leaving the cooked rice fairly dry.
  2. Transfer the strained cauliflower rice to a mixing bowl, and add in the two beaten eggs, goat cheese, oregano, and a dash of salt and pepper. Mix well, and set aside.

For the Mushroom “Meat” Layer:

  1. In a skillet over medium-low heat, melt the butter or coconut oil, and saute the garlic and chopped onions for about 5 minutes, or until translucent.
  2. While the onions and garlic are cooking away, gently pulse the mushrooms in a food processor, until a “ground beef” like texture is achieved.
  3. Add the ground mushrooms to the sauteed onions and garlic, and season with ground cumin, salt and pepper. Saute until tender. The mushrooms will release some moisture, so be sure to strain well after cooking, and set aside.

To Assemble:

  1. Begin by adding a thin layer of marinara sauce to the bottom of your glass dish– this will prevent sticking.
  2. Next, layer on the eggplant slices, followed by half of the cauliflower ricotta, followed by half of the mushroom meat, a drizzle of marinara sauce and a bit of shredded goat mozzarella.
  3. Repeat the layers, then top it all off with a final layer of eggplant slices, topped with more marinara and shredded goat mozzarella.
  4. Bake in the oven, uncovered, for 45 minutes at 400F.
  5. The finished lasagna should be firm, with a crispy layer of cheese on top
  6. Slice and serve hot
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