Celery Root Lasagna with Cashew Ricotta
Celeriac is the edible room of the celery plant. It has a delicious combination of sweet and earthy and works perfectly for a stacked “lasagna.”
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Ingredients
Celeriac
- 1 large celery root cleaned, ends trimmed and peeled
- Tomato sauce*
- 1/2 pint cherry tomatoes sliced in half
- Microgreens optional
Cashew Ricotta
- 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
Instructions
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Preheat oven to 400F and line a baking sheet with parchment paper.
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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.
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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.
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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.
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Bake the stacks at 400F for 10 minutes. Top with the microgreens if using and enjoy!
Recipe Notes
*exact amount of tomato sauce and cashew ricotta used will depend on the size of your celery root
