Lasagna (gluten-free & vegan)

Ok, so I made this over a month ago for Christmas Eve, but better late than never!! And you will LOVE this recipe! It is SO dang good! If you are like me and cannot eat store-bought gluten-free items because there is so much other junk in them that you cannot digest, this recipe will ROCK YOUR WORLD! If you are looking for a healthy but scrumptious meal to make for any celebration or special occassion, look no further!

I'm half Italian, so when I found out my parents were making traditional lasagna for Christmas Eve dinner, I really didn't want to miss out while everyone was raging about the warm, gooey, delicious meal in front of them. So I searched high and low and found this recipe for an all veggie lasagna!

The recipe seemed quite daunting, so I decided to split it up into two days worth of cooking. Day one consisted of making all the homemade sauces: tomato sauce, cashew mozzarella, cauliflower ricotta and oil-free pesto.

OH MAN, did they taste good!!

Here are the sauce recipes from the Medical Medium website:

Tomato Sauce 8 cups tomatoes, diced 2 cups onions, diced 6 cloves garlic, minced 3 tbsp tomato paste 1 date, minced 1/2 tbsp each: rosemary, sage, oregano, thyme 1 tbsp poultry seasoning 1 tsp curry powder

In a large sauce pan, combine all ingredients together over medium heat. Bring to a boil and then reduce to a low simmer, stirring occasional until all ingredients are cooked through and have started to combine, approximately 20 minutes. Blend sauce to desired consistency using a hand blender or by transferring to a standing blender in batches. Set aside.

Cashew Mozzarella 1.5 cups cashews 1.5 cups zucchini, peeled and diced 1 date, seed removed 1 garlic clove 1/2 lemon, juiced

Blend all ingredients in a high speed blender until smooth. Add water by the spoonful only if needed to blend. Set aside.

Cauliflower Ricotta 1 large cauliflower, florets 1/3 cup cashew cheese Arrange florets on a baking tray lined with parchment paper. Roast at 425 degrees for 25 minutes until the tips turn golden brown and florets are tender but not mushy. In a food processor, pulse cauliflower with 1/3C cashew cheese until well combined but still somewhat "grainy". Set aside.

Oil-Free Pesto 1/4 cup pine nuts 2 cups basil 2 cups spinach 1/2 lemon, juiced 2 cloves garlic 1 date 1/4 tsp sea salt In a food processor, pulse all ingredients until well combined. Add water in a thin stream as needed up to 1/4 cup. Pesto should be uniform but with some texture. Set aside.

Day two: make the noodles and assemble/cook the lasagna! It was quite the process, but worth it :)

Noodles 6 zucchini

1 butternut squash, peeled

2 eggplants

6 large potatoes

Preheat oven to 425 degrees. Make noodles by slicing all vegetables into lengthwise strips about 1/4 inch thick, using a mandoline if desired. Arrange on baking trays lined with parchment paper. Roast in the oven for 10 to 15 minutes until cooked through.

**I really loved snacking on the noodles! They're delicious! Especially the potatoes and eggplant ;)

To assemble the lasagna, first spread some of the tomato sauce on the bottom of the lasagna dish.