Fresh Vegetable Layered Lasagna

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Fresh Vegetable Layered Lasagna

Source: Culinary DeLights/Blue Mt. TV

 

FIlling:

2 - 3 Portabello mushrooms

3 cloves garlic, minced

2 Tbsp. olive oil

1/4 cup white grape juice

1 tsp. salt

1 1/2 cups fresh corn

1 bunch spinach

 

Remove mushroom stems and cut mushrooms in strips. Saute with garlic, olive

oil, white grape juice, and salt until tender. Add corn and fresh spinach just

before serving.

 

Sauce:

4 Tbsp. olive oil

4 Tbsp. flour (gf if necessary)

2 cups almond milk

2 tsp. salt

2 Tbsp. white grape juice

1/2 tsp. thyme

Juice of one lemon

2 tsp. chicken-style seasoning

3 Tbsp. sour cream substitute (homemade/archives or Sour Supreme)

 

Combine olive oil and flour in sauce pan. Brown slightly. Then add almond

milk, salt, white grape juice, thyme, lemon juice, and chicken-style seasoning.

Add sour cream substitute just before serving.

 

Garnish:

Pine nuts (roasted)

Fresh Tarragon leaves

 

Cook 18 Lasagna Rags (Pasta) - gf if necessary

 

To serve: Layer the lasagna by starting with a little sauce on the plate, then

add a pasta rag, some filling, then sauce. Repeat two more times. Then garnish

with roasted pine nuts and fresh tarragon. Serve individually.

 

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