Lasagna Roses

Blackbird Foods Recipe

Serves 4

INGREDIENTS

• 28 oz can Whole Peeled San Marzano Tomatoes

• 1 Yellow Onion, chopped

• 2 Cloves of Garlic, minced 

• 1 Tbsp Italian Seasoning

• 1 ½ cup Raw Cashews, soaked overnight 

• ½ cup Filtered Water

• 2 Tbsp Nutritional Yeast 

• 1 tsp Onion Powder

• 1 tsp Garlic Powder

• Salt and Pepper to taste 

• 2 Zucchinis, sliced thin

• 1 8oz package Blackbird Sausage, crumbled 

• 12 Lasagna Noodles, cooked

METHOD

1. Sauté Onions and Garlic in olive oil until Onion is translucent. Add seasoning and mix.

2. Add Tomatoes and mash them into a sauce-like consistency. Bring to a simmer and cook on low for 1 hour, immersion blend until smooth 

3. Cashew Ricotta: Drain soaked Cashews and add to blender with Nutritional Yeast, Onion Powder, Garlic Powder, Salt, Pepper, and Water 

4. Blend until smooth

5. Cut Zucchini in half, then slice (about 1/4 inch or thinner). Salt on both sides and lay out on paper towels, topped with another paper towel, for 30 minutes 

6. Crumble Sausage and set aside 

7. Cook Lasagna Noodles according to package instructions. Rinse with cold water and lay out onto paper towels 

8. To assemble in a muffin tin, ladle ½ inch of Sauce into each cup of the tin and set aside

9. Add 2 Tbsp Cashew Ricotta to a noodle and spread evenly. Then add 2 slices of Zucchini, and 4 tbsp crumbled Sausage, repeat this until all ingredients are used 

10. Roll all your Lasagna Noodles and place in muffin tin. Ladle remaining sauce on top of lasagna roses

11. Bake covered at 350 for 20 minutes and uncovered for an additional 10 minutes

12. Garnish with fresh Basil and enjoy 

** to assemble in a glass baking dish, simply add 1 cup of red sauce to base of dish, repeat step 8, and place lasagna roses into dish, top with remaining sauce and bake