Monday, January 5, 2015

Celeriac Lasagna with Acorn Squash Marinara

I can't say enough about celery root (celeriac). I'm not a huge celery fan, but I love the root! It's kind of like a cross between a potato and celery. It's one of the ugliest vegetables out there but once you cut and peel back that scraggly outer root, you have a scrumptious ingredient.

Celery Root

With my CSA baskets this year, I tried hard to step outside of my comfort zone when I got the vegetables that I only cook with two or three times a year. With celery root, I usually always grate it and make potato pancakes with it (so good with an apple sour cream). This year, I was going to fight the urge and try something else. A friend once told me to use celery root as a noodle substitute. 

I set out to make a lasagna. I had tons of vegetables in the house but the pantry was looking a little dry so I needed to make my own sauce and my own cheese too. So, I decided to go all out and make a vegan ricotta and an acorn squash marinara. The squash marinara gave a great fall flavor that complimented the celeriac perfectly!

Even though my CSA is done for the year, the Winter's Farmers' Market in my area is hopping every Saturday so I can still pick up celeriac and some great acorn squash ... fresh and local!

Acorn Squash & Celeriac Lasagna

I even made some vegan parmesan to sprinkle on the top!

Acorn Squash & Celery Root Lasagna

Celeriac Lasagna with Acorn Squash Marinara

Serves 4

1 1/2 lb celeriac
1 1/2 c veggie broth
1 c packed arugula, julienned

Cut the ends off of your celeriac. Then, peel the hairy outer edge. It will look like a peeled potato when you are done.

Sliced Celery Root

Slice the celeriac into thin slices. Put in a pot of boiling vegetable broth for about 5 minutes or until they have tenderized a bit. They should still be firm. Set aside. Next, make the squash marinara and ricotta mixture.

Sliced Celery Root

Acorn Squash Marinara

1 acorn squash
1 lg tomato, diced (the juicier the better)
1/2 onion, diced
4 cloves garlic, minced.
2 T olive oil
1 T balsamic vinegar
1/2 t salt
1/4 t pepper

Cut acorn squash in half and remove the seeds. Make slices in the squash with a knife and lay face down in a pan filled with 1/2 in of water. Roast them at 375º for 40-45 minutes or until soft.

In a pot, sauté onion and garlic in olive oil. After about 5 minutes, it will become translucent. Add in your tomatoes, acorn squash, balsamic vinegar, salt and pepper. Mix with your hand mixer or blender until smooth.

Bean & Pesto "Ricotta" Mixture

1-15 oz can white beans, drained and rinsed
2 oz sage pesto (can use basil pesto or any other vegan pesto)
1 T olive oil
1 T lemon juice
1/4 t salt
1/4 c water (added slowly)

Put all ingredients in your food processor or blender and mix until smooth. Add more water to get the consistency you need.

Now that everything is done, it's time to put together your lasagna! I use a deep 9" x7" pan. Let the layers begin.

1/3 of squash marinara
layer of celeriac
1/2 of bean ricotta
1/3 of squash marinara
layer of celeriac
remaining of bean ricotta
remaining squash marinara

Acorn Squash & Celery Root Lasagna

Acorn Squash & Celery Root Lasagna

Acorn Squash & Celery Root Lasagna

Once you're all done layering. Bake at 375º for 20-25 minutes. Slice and enjoy!

Acorn Squash & Celery Root Lasagna

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