Tasty Heart of Palm Lasagna - GF
Hearts of palms are a great way to add lasagna noodles without adding all those carbohydrates and high calories.Texture is slightly crunchy with a creamy, tomato taste.The protein I used was the tofu ricotta that I will tell you, no one will know. But you can certainly use your own protein of choice, and still use the herbs and spice that is in the ricotta.Diet:This dish is completely plant based, and low in calories . Perfect dinner if you are on my weight management program.Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, and celiac friendly.
Equipment
- Small lasagna pan with lid or use parchment paper
- Blender or Food Processor
- Large Pan
- Medium size Mixing bowl
- Small size mixing bowl
- Garlic Press
- cup, 1/4 tsp, tsp, tbsp,
Ingredients
- 1 package of sliced hearts of palm which is the inner core of a palm tree. Rinse and drain. Set aside
- 8-10 Mushrooms rinsed, dried, and sliced 1 carton
Large pan for Tomato Sauce
- 1 Can 796ml Whole peeled tomato's
- 1/2 Filtered water
- 2 Cloves garlic pressed
- 1 tbsp Tomato paste
- 1 tbsp Italian seasoning
- 1 tsp Ground black pepper
- 1 tsp Himalayan or sea salt. use less if you are watching your sodium intake.
- 2 tbsp Extra virgin olive oil
- 2 tsp Coconut sugar
Plant-Based Ricotta Optional or Use your Protein of Choice
- 1 Package Firm Tofu - non-gmo, Organic. Rinse, dry, and press for 15 minutes. See notes
- 3 tbsp Fresh lemon juice
- 3 Medium size Cloves of garlic
- 1 1/2 tbsp Tahini
- 4 tbsp Nutritional Yeast
- 3 tsp Miso paste
- 1/4 tsp Ground black pepper
- 2 tbsp dried Parsley flakes
Plant-based Parmesan
- 3/4 cup Raw cashews
- 3 tbsp Nutritional yeast
- 1/4 tsp Garlic Powder
- 1/2 tsp Himalayan or sea salt
Instructions
Tomato Sauce
- In a large pan add the olive oil on medium low. Add in the garlic, Italian seasoning, pepper, tomato paste and allow to fuse flavours together for 5 minutes.Add in the tomato's and water. Let simmer for 15 minutes uncovered.Cut the tomato's a few times with the end of the spatula to break them apart.Shut of the heat.
- Preheat the oven to 450°F
Plant-based Ricotta is Optional or use your own protein
- Roll the tofu in paper towel, then wrap with towel. Put a heavy pan on top to move most of the water out.
- Cut tofu into strips, and put into the medium size bowl.Add the lemon juice and mash with hands together It will look like ricotta. Let sit for 15 minutes.Then add the Tahini, garlic, nutritional yeast, miso, black pepper and parsley. Mix well together with hands. Set aside
Plant based Parmesan - Optional or use own parmesan
- Food process the cashews, nutritional yeast, salt and garlic powder.Pulse quite a few times until the texture is a grainy meal.
Layering the lasagna
- Divide the lasagna strips into 3 piles for layering.In the small lasagna pan, layer the bottom with thin amount of tomato sauce.1. Layer with 1 pile of lasagna strips2. Layer with Ricotta3. layer with sliced mushrooms4. Layer with tomato sauceRepeat steps 1 to 4 Add layer of sauce and leave a small amount for the topping.Add the last layer of lasagna noodles and then the thin layer of tomato sauce.Sprinkle all over a good layer of the plant based parmesanBake for 40 minutes covered, then 5 minutes uncovered to toast the top.
- Remove and cut into large pieces for each person.Top with a little fresh or dried basil optional.If there are any left overs, allow to cool completely. store covered in the fridge for left overs the next day.
Tried this recipe?Let us know how it was!