Rice Paper Vegetable Lasagna

Name: Rice Paper Vegetable Lasagna
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Ingredients: 500 gram potato; 2 tablespoon brewers yeast; 1 tablespoon black salt (Himalayan salt optional); 1 teaspoon ginger powder; 0.5 teaspoon black pepper; 0.5 teaspoon fresh nutmeg, grated; 2 cup water or pineapple skin tea (optional); salt (to taste); 6 sheet rice paper (square or round, depending on baking dish); 2 tablespoon toasted sesame oil or butter; 1 teaspoon cumin; 1 teaspoon grated ginger; 1.5 teaspoon salt (plus more to taste); 1 teaspoon white or black pepper powder, freshly ground; 1 medium carrot, thinly sliced crosswise; 300 gram cabbage, sliced into small squares; 1 medium zucchini, thinly sliced crosswise; 6 sheet rice paper; 500 gram kale, finely sliced; 1 cup grated coconut; 1 cup roasted cashew nuts, cracked; 1 cup pitted dates; 500 gram large spinach leaves; 1 teaspoon salt (plus more to taste); 1 tablespoon olive oil

Por Dada Shivananda·Intermediário

When making lasagna, one incredibly vivid memory comes to mind. At the Rio+20 Earth Summit in Brazil in 2012, there were reportedly 50,000 people in attendance. Many environmental enthusiasts, activists, journalists, and dignitaries from 180 countries at the central pavilion tasted our restaurant's various vegan and vegetarian meals. Our vegetarian lasagna has been a massive hit at several events over the years and was no exception in Rio de Janeiro.

Since 1998, our team and I have always prepared and served vegan, vegetarian, and gluten-free lasagna at various events—from diverse music festivals to yoga events and fundraising events for our charity work around the world, and spiritual retreats. This vegan, gluten-free "artful recipe rendition" Rice Paper Vegetable Lasagna is a creative alternative to traditional lasagna. It is creamy, soft, and boasts a superb taste and texture.

The rice paper used in this recipe is a healthier, gluten-free substitute for traditional wheat pasta—as delectable, soft, and chewy as lasagna while offering a fresh new experience. If you have had a salad roll or vegetable roll at a Vietnamese or Asian restaurant, you've already enjoyed a rice paper wrapper. The rice paper wrappers, available at Asian grocery stores, are super thin, traditionally made from rice, water, and salt, and can be filled with virtually any mixture. Their translucent quality allows you to see the filling inside, and they offer a pleasant chewiness.

To use them, dip each wrapper in warm water for 3–5 seconds to soften, then layer them as you would in a traditional lasagna. You can purchase rice paper in square or round shapes, depending on your dish. This vegan lasagna does not require prolonged baking like traditional lasagna because the vegetables are only partially cooked, and the softened rice paper further speeds up the process. The recipe takes only 15–30 minutes compared to the typical 45–50 minutes of traditional lasagna.

Ingredientes

Top layer Sauce

1st layer vegetable filling

2nd layer vegetable filling

Modo de Preparo

For sauce layer

Boil the potatoes until fully cooked and tender.

Add all the top layer ingredients to a blender and blend until smooth. Divide into two portions and set aside.

1st layer vegetable base

In a medium-sized pan, heat the sesame oil and sauté all the base layer spices until fragrant.

Add the base layer vegetables and sauté for 2–3 minutes until half-cooked. Remove from heat and spread the vegetables evenly in the baking dish.

Dip 6 rice paper sheets one by one in water until softened, then lay them over the vegetables in the tray. Spread a thin layer of the potato sauce over the rice paper.

2nd layer vegetable filling

In a separate medium-sized pan over medium heat, add the olive oil and sauté the kale with salt until it begins to wilt.

Add the dates, cashew nuts, and grated coconut, mixing well, then add the spinach and sauté for 1–2 minutes.

Spread this mixture evenly over the first layer in the baking dish. Soak the remaining rice paper sheets and lay them over this layer, then spread the remaining potato sauce thinly over the rice paper.