Home Celeriac Lasagna With Acorn Squash Marinara [Vegan, Grain-Free]

Celeriac Lasagna With Acorn Squash Marinara [Vegan, Grain-Free]

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A warm, gooey, and gluten-free vegan dish showcasing the celeriac root. Filled to the brim with root vegetables and home-made marinara sauce, this recipe is sure to keep you filled during the cooler months. Did we mention that there’s vegan ricotta in this too?

Celeriac Lasagna With Acorn Squash Marinara [Vegan, Grain-Free]

Calories

271

Ingredients

For Celeriac Noodles:

  • 1.5 pounds celeriac
  • 1 1/2 cups veggie broth
  • 1 cup packed arugula, julienned

For Acorn Squash Marinara:

  • 1 acorn squash
  • 1 large tomato, diced (the juicier the better)
  • 1/2 onion, diced
  • 4 cloves garlic, minced.
  • 2 tablespoons olive oil
  • 1 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For Bean & Pesto “Ricotta” Mixture:

  • 15-ounce can chickpeas or white beans, drained and rinsed
  • 15-ounce can artichokes, drained and rinsed
  • 2 ounces sage pesto (can use basil pesto or any other vegan pesto)
  • 2 tablespoons olive oil
  • 1 garlic clove
  • 1/3 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt

Preparation

To Make the Celeriac Noodle Base:

  1. Cut the ends off of your celeriac. Then, peel the hairy outer edge. It will look like a peeled potato when you are done.
  2. Slice the celeriac into thin slices.
  3. Put in a pot of boiling vegetable broth for about 5 minutes or until they have tenderized a bit.
  4. Set aside.

To Make the Acorn Squash Marinara:

  1. Cut acorn squash in half and remove the seeds.
  2. Make slices in the squash with a knife and lay face down in a pan filled with 1/2 inch of water.
  3. Roast them at 375ºF for 40-45 minutes or until soft.
  4. In a pot, sauté onion and garlic in olive oil. After about 5 minutes, it will become translucent.
  5. Add in your tomatoes, acorn squash, balsamic vinegar, salt, and pepper.
  6. Mix with your hand mixer or blender until smooth.

To Make the Bean and Pesto “Ricotta” Mixture:

  1. Put all ingredients in your food processor or blender and mix until smooth.

To Assemble the Lasagna:

  1. Use a deep 9×7-inch pan. Let the layers begin as follows: 1/3 of squash marinara, layer of celeriac, 1/2 of bean ricotta, arugula, 1/3 of squash marinara, layer of celeriac, remaining of bean ricotta, and remaining squash marinara.
  2. Once you’re all done layering. Bake at 375ºF for 20-25 minutes.

Nutritional Information

Per Serving: Calories: 271 | Carbs: 29 g | Fat: 13 g | Protein:12 g | Sodium: 316 mg | Sugar: 2 g

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AUTHOR & RECIPE DETAILS


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Practical sweets and snacks that show the best things in life are homemade.

I have a constant desire to feed people good food and find the simpler, smarter ways of doing things. Being practiganic is about eating and living natural and organic while still being practical. Through this way of life, I have discovered the best things in life are homemade. Visit www.PractiGanic.com for vegetarian, vegan, raw and gluten free recipes, natural remedies, bath and body serums as well as fun and easy tips and tricks to keep your home PractiGanic while keeping your family happy!



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