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On My Kitchen Shelf: Veggie “Faux”-sagna

Okay, so the name is a bit ridiculous, but this is an ideal dinner when you want the flavors of lasagna, but don’t have the time.  Because of that, I had to call it “faux”-sagna because there is no other way to put it.  With mushrooms, bell peppers, green onions, and Swiss chard, this dish has the flavors of a traditional Italian pasta dish, but is perfect for a weeknight meal.

Mushroom “Faux”-sagna

Cashew Ricotta

3/4 cup raw cashews

1/2 cup nutritional yeast

3 tsp. minced garlic

1/2 cup nondairy milk

1/2 teaspoon salt

Pasta

1/2 Tablespoon olive oil

2 packages sliced crimini mushrooms

1 red bell pepper, seeded, cored, and finely diced

4 green onions, green and light green parts thinly sliced

3 large leaves Swiss chard, large ribs removed, and thinly sliced

1 pound tube pasta, cooked and allowed to cool slightly (I used capunti)

1 jar prepared marinara sauce

1/2 cup non-dairy cheese (I used Daiya)

1. Preheat the oven to 350 degrees.

2. Mix all of the cashew ricotta ingredients in a food processor until the mixture is creamy and smooth.  Set aside.

3. In a large skillet, heat the olive oil over medium-high heat.  Add the mushrooms, bell pepper, and cook until the moisture is cooked off, approximately 10 minutes.  Add the Swiss chard and green onions and cook for 4 – 5 minutes, or until wilted.

4. Pour 1/4 of the jar of sauce into a large baking dish. Spoon 1/3 of the pasta, 1/2 of the cashew ricotta and 1/2 of the vegetables into the baking dish.  Repeat the process, topping the final layer of pasta with sauce and the non-dairy cheese.  Bake in the oven for 15 minutes, then broil on high for 5 minutes, or until the top is golden and slightly crispy.

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