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This is a recipe out of my Pesach e-cookbook VEG OUT PASSOVER.
2 eggplants, sliced to 1/2 inch slices, the long way
4 portobello mushrooms, sliced through the middle to make circles
2 zucchinis, sliced to 1/2 inch slices, the long way
1 sweet potato, peeled, sliced to 1/2 inch slices, the long way
4 cups Tuscanini Crushed Tomatoes
1/4 cup fresh basil
3 tablespoons Tuscanini Olive Oil
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2 cups cauliflower florets
1 and 1/2 cups raw cashews
1/4 cup Tuscanini Olive Oil
Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
Lay eggplant on one baking pan lined with Gefen Parchment Paper.
Drizzle with olive oil and sprinkle with salt.
Bake eggplant in oven until browned. If there are thicker pieces let them cook longer than the others until they are browned. Repeat with the sweet potatoes.
For the portobello mushrooms and zucchini, prepare the same way as the eggplant and sweet potatoes but only cook until softened, not too long. Set aside.
To make the “Ricotta” bring a large pot of water to boil. Add cauliflower, cashews and two tablespoons salt and cook until cauliflower is very soft and falls apart easily when poked with a fork, about 20 minutes. Drain in a colander and let cool slightly.
Process cauliflower mixture, three tablespoons oil, and 1/4 cup water in a clean dry food processor until smooth, scraping down sides of bowl as needed, about two minutes (mixture will be slightly grainy).
Season with salt and pepper to taste. Set 1/2 cup aside for topping.
Process all sauce ingredients in food processor until smooth, scraping bowl down as needed. Set aside (can be refrigerated up to one day).
Heat oven to 375 degrees Fahrenheit / 190 degrees Celsius.
Grease a 9 x 13 inch pan.
Spread one and 1/3 cups tomato sauce on the bottom of the dish.
Arrange four slices of eggplant on top.
Spread 1/3 of the “Ricotta” over the eggplant.
Lay a layer of the zucchini and pour one and 1/3 cups of the tomato sauce over.
Lay a layer of the mushrooms, then 1/3 of the “Ricotta”, then a layer of the sweet potatoes, and top with some of the tomato sauce and 1/3 of the “Ricotta”.
For the last layer, lay the rest of the eggplant slices and cover completely with the rest of the tomato sauce.
Cover the dish with aluminum foil and bake until the edges are bubbling and most of the liquid has been absorbed, 45 to 50 minutes.
Rotate dish halfway through baking.
When ready to serve dollop lasagna eight to ten spoonsful of the reserved “Ricotta” and let cool for two minutes. Drizzle with olive oil and sprinkle with one tablespoon of chopped basil.
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