Sunday, October 7, 2012

Mini Lasagna with Hearts of Palm & Artichoke-Sage Cream Sauce

These handheld lasagnas are as cute as can be, take a third of the time to make than traditional lasagna and cut down on all that heavy pasta.
Make these with kids or for parties for a cute and original finger food.

One Year Ago Today   Lemon & Almond Crunch Ice Cream Cake

Individual hearts of palm and artichoke lasagnas tossed with creamy cashew-based artichoke sauce with fresh sage.

Artichoke-Sage Cream Sauce
1/2 cup raw cashews
1/2 cup coconut milk
3 tbl nutritional yeast
2 tbl water
3 whole artichoke hearts (from a 15 oz can, use the rest for the lasagna filling)
6 sage leaves
salt and white pepper, to taste

Blend all of the ingredients together until creamy and smooth.

Mini Lasagna with Hearts of Palm
makes 8
2 tbl extra virgin olive oil
1-15 oz can hearts of palm, drained, minced
1-15 oz can whole artichoke hearts (minus 3 for the cream sauce), minced
3 garlic cloves, minced
1/4 tsp red pepper flakes
salt and white pepper, to taste
16 square wonton wrappers

Preheat the oven to 350.
Saute the hearts of palm and artichoke hearts in olive oil for 5 minutes. Add the garlic, red pepper flakes and season with salt and pepper. Cook until the garlic is fragrant and has toasted.
Add 3 tablespoons of the cream sauce, mix to combine and set aside.
Grease a muffin tin and line 8 with 2 wonton wrappers each. Fill with lasagna filling and top with the remaining cream sauce.
Bake for 20 minutes and serve.

1 comment:

  1. teach me to make cashew sauce when i get to portland!


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