Recipe courtesy of Laura Miller

Beet Lasagna

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  • Level: Easy
  • Total: 1 day 25 min (includes soaking time)
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Pasta:

2 large or 3 medium red beets, skins removed and beets squared off

2 large or 3 medium gold beets, skins removed and beets squared off

Cheese:

2 cups cashews, soaked overnight and drained

2 tablespoons lemon juice

2 tablespoons nutritional yeast

1 teaspoon sea salt

2 tablespoons chopped sage

Pesto:

1 cup basil

2 cups spinach

1/3 cup olive oil

1 teaspoon sea salt

Directions

Special equipment:
mandoline slicer
  1. For the pasta: Slice the peeled beets on a mandoline and set aside in a bowl.
  2. For the cheese: Blend the cashews, lemon juice, nutritional yeast and salt in a food processor until smooth. Add the chopped sage to the cashew mixture and blend. Transfer the cashew cheese to a bowl and set aside.
  3. For the pesto: Roughly chop the basil and spinach and place in the food processor. Add the olive oil and salt to the greens and process them together.
  4. To assemble the lasagna: Start with the red beets, then cheese, golden beets, pesto and repeat layer after layer. Serve immediately.
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