Celery Root Lasagna with Cashew Ricotta
- 1 large celery root cleaned, ends trimmed and peeled
- Tomato sauce*
- 1/2 pint cherry tomatoes sliced in half
- Microgreens optional
- 1 cup raw cashews soaked in boiling water for 30 minutes
- 1/4 cup water
- 1 clove garlic
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
Preheat oven to 400F and line a baking sheet with parchment paper.
Slice the peeled celery root into 1/4” rounds and bake on the prepared sheet for 20 minutes. Flip and bake for an additional 10 minutes.
Meanwhile, prepare the cashew ricotta by draining the soaked cashews. Place in a high-speed blender along with the 1/4 cup water, garlic, salt and vinegar. Blend until smooth. Season with more salt or pepper to taste.
Stack the lasagna starting with the celery root, 2 tablespoons tomato sauce, 1 tablespoon of the cashew ricotta, followed by the cherry tomatoes. Top with another celery root round, more tomato sauce and cashew ricotta. Create additional stacks by repeating with remaining ingredients.
Bake the stacks at 400F for 10 minutes. Top with the microgreens if using and enjoy!
*exact amount of tomato sauce and cashew ricotta used will depend on the size of your celery root