Comments on: Vegan Kale and Rutabaga Lasagna

By: Meaghan

Meaghan — Wed, 20 May 2020 14:49:53 +0000

In reply to Anonymous. This is wonderful to hear! We're so glad you liked the rutabaga noodles. They're amazing!

By: Anonymous

Anonymous — Tue, 19 May 2020 21:36:08 +0000

I made this recipe with ingredients I had on hand – spinach instead of kale and traditional cheese. I must say that rutabaga is a very tasty substitute for lasagna noodles. The texture and firmness is more like al dente lasagna noodles than any other vegetable noodle I have had. And the taste is subtle enough not to overwhelm the recipie. This is a winner and next time I have to use all ingredients in the recipe.

By: Mary

Mary — Sun, 07 May 2017 18:35:10 +0000

I actually don’t have a spiralizer, but I stumbled upon this recipe while looking for rutabaga recipes. I used a mandolin to thinly slice the rutabaga. This is the BEST vegan recipe I have ever made. WOW. Thank you!

By: Amber

Amber — Tue, 30 Aug 2016 17:00:57 +0000

In reply to Colleen Anderson. Almonds would definitely not work for cashew cheese. The cashew texture is necessary. Almonds are much harder and would not have the creamy consistency. If you can't have cashews the closest thing I can think of is maybe hazelnuts. You need something with the same soft texture that cashews have

By: Meaghan

Meaghan — Mon, 06 Jun 2016 20:05:26 +0000

In reply to Nisha. Hi Nisha! Thank you so much for your comment. We love that you enjoyed the dish.

By: Nisha

Nisha — Fri, 03 Jun 2016 16:38:41 +0000

I just made this lasagna using turnips instead of rutabaga because that’s what the store had in stock. And oh my hot lord, this is phenomenal! I love the savoriness and umami from the tomato sauce, the cheesiness from the cashew cheese, and the cooked vegetable noodle really takes on the texture of lasagna noodles. Easy to make and so amazing, thank you, Ali!

By: Amber

Amber — Thu, 02 Jun 2016 06:29:05 +0000

Kale’s out of season now, but I had lots of New Zealand spinach in my garden so I used that instead. I also used homemade tomato sauce. It took over an hour in the oven though. I finally had to leave and just turned the oven off and left it in there. It wound up with the top not wanting to cut, but the other layers cutting just fine. I worder if it would have cooled better with shredded cheese on top. I’m allergic to milk but sometimes use goat cheese to make up for it.

By: Amber

Amber — Wed, 01 Jun 2016 22:48:14 +0000

In reply to Kathy. I think you could use any greens that can be cooked (chard, beet greens, spinach, even New Zealand spinach)

By: Ashley

Ashley — Mon, 30 May 2016 22:29:15 +0000

I made a version acceptable for my eating restrictions based off this one and like the one at Houlihan’s (which I can’t eat, unfortunately) OMG!!!! Amazing!
I used butternut squash, spinach, Rao’s Sensitive marinara (since I can’t have onions/garlic), Trader Joe’s Almond Milk shredded cheese, and sausage. It was soooooooo good – out of this world!!

By: Meghan

Meghan — Tue, 29 Mar 2016 14:15:32 +0000

Ali,
Do you think it would be okay if I prepped this today and placed it in the fridge overnight and baked it tomorrow?

By: Carol

Carol — Sun, 20 Mar 2016 16:16:08 +0000

In reply to Ali Maffucci.

OK. It’s me. As I was double-checking my blades while contacting product support, I realized in a “flash of insight” that I was reading the letter of the blade while looking down from the top. If I look at it from the side where the actual blade is, it’s (as you well know) A ! Sorry for the bother, but thanks for the help and for the speedy reply. Makes all the difference when there really IS product support. Anyway, I’ll be making the Lasagna today. Thanks again!
Carol

By: Jasmin Bleeks

Jasmin Bleeks — Sat, 19 Mar 2016 02:38:03 +0000

This looks like comfort food at its best. Can’t wait to dig into my own.

By: Colleen Anderson

Colleen Anderson — Sat, 19 Mar 2016 00:35:56 +0000

Just made this. I used a turnip and sautéed Bok Choy with onions and garlic. Used roasted fire tomatos in the marinara sauce. I added sautéed ground turkey meat for protein for me. Layered everything together and baked. It is so good. Thanks for the recipe. Turnip turned out good on the spiralizer.

By: Momofreeldancers

Momofreeldancers — Thu, 17 Mar 2016 19:18:26 +0000

I made this recipe on Tuesday. I had never cooked with a rutabaga. It turned out very tasty. I would make this again.

By: dancingnance

dancingnance — Wed, 16 Mar 2016 17:06:46 +0000

I made this last night. Amazing!

By: Emilie @ Emilie Eats

Emilie @ Emilie Eats — Tue, 15 Mar 2016 02:08:53 +0000

Cannot get over how satisfying this looks! I absolutely love spiralizing rutabagas, so I know this would be a winner. Cashew cheese is the BOMB!