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Friday, June 14, 2019

DAIRY-FREE ROASTED POTATO BROCCOLI LASAGNA




I created this recipe after I had simultaneously scored a huge bulk load of organic broccoli and organic red potatoes. I was brainstorming ways to combine the potatoes and broccoli into one amazing, tasty dish. I roasted a whole tray of red potatoes for supper and we had several potatoes left over. That's when it occurred to me that it would make an amazing lasagna, substituting potatoes for the noodles, making it gluten free!


My potato broccoli lasagna features layers of sliced, roasted potatoes and broccoli, sandwiched between tomato sauce, and topped with vegan ricotta cheese. Truthfully, it makes a delightfully, creamy, satisfying dish - and it tastes amazing!

(My blog posts contain affiliate links. When you make a purchase though my link, I receive a small commission at no additional cost to you. Thank you for your support!) 


Potato Broccoli Lasagna: 


  • is incredibly creamy
  • is tasty
  • is full of vibrant flavors
  • is very filling
  • is a unique variation of a classic potato casserole
  • makes enough to serve 10 guests! 

This recipe contains NO: 

  • Egg
  • Added salt, sugar, or oil 
  • Dairy
  • Cholesterol
  • Gluten





I originally made this for Mother's Day. But, because it's a very hearty, filling dish, it's perfect for celebrating Father's Day, too!

NOTE: You can assemble it a day ahead, stick it in the fridge, and then when you walk in the door stick it in a 375 degree oven. It cooks in one hour while you are getting the rest of the side dishes ready to eat.


Ingredients: 




4 cups of riced broccoli (See NOTE below) 
1 - 16 oz. container of Tofutti milk-free ricotta cheese. 
1 Tbsp. salt-free Italian spice blend
1 Tbsp. onion powder
1 tsp. garlic powder
2 pounds of roasted red potatoes (See NOTE below)
2-16 oz. cans of tomato sauce 
2 Tbsp. dried chives for garnish


Instructions: 


*NOTE: I use leftover roasted potatoes for this recipe. However, if you haven't already roasted the potatoes, do so now. Wash, place them on parchment paper, and roast at 400 degrees for 45 minutes or until tender when pierced with a fork.  

* NOTE: If you don't have a vegetable ricer, you can just chop your broccoli into small pieces or put it in a food processor and pulse to a "riced" consistency. 


Add spices to the riced broccoli and mix until the spices are evenly distributed through the broccoli pieces.

Slice all the potatoes into rounds of even thickness. 

Pour 1 cup of tomato sauce in the bottom of a standard 9 X 11 inch pan. Follow this with a layer of 1/2 of the potato rounds.




Top the potatoes with one half of the broccoli mixture. Then, top this with another cup of the tomato sauce. Add, 1 Tbsp. dollops of the ricotta cheese - about 3 inches apart. The ricotta cheese should be evenly spaced throughout the pan. 






Continue, by adding a final layer of the other half of the potatoes and broccoli. Finally, add the remainder of the tomato sauce, more dollops of the ricotta, and a sprinkling of dried chives. 




Cover with foil and place the casserole in a 375 degree oven. Bake for 35-40 minutes. Remove foil and continue cooking for another 15 minutes or until the ricotta is melted and lightly browned on top.

For a FREE downloadable PDF of this recipe, click here



A Healthy, Filling, Delicious Meal!





I served it with homemade applesauce muffins, pumpkin hummus with red lentil flatbread, and mixed vegetables. 

My vintage blue and white porcelain pan: 

My blue and white baking dish is vintage. But, here's a new version of the same pan offered by Amazon for a super price and free shipping. 


If you make this recipe, I'd love to know what you thought!


If you enjoyed this recipe, you may also like: 









Ginger Lemon Quinoa Salad


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Do all to the glory of God, 

Hope

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