A Special Holiday Recipe from Jean-Michel Cousteau

Oceans of Thanks for your generous support in 2016

As a thank-you we would like to share with you a recipe from the kitchen of Jean-Michel Cousteau!

In an effort to walk the talk a little more this year we are taking a plant-based approach to our holiday recipe. Did you know if everyone in America ate plant-based meals for one day a week it would would be like taking 7.6 million cars off the road? It never ceases to amaze us how a bunch of little actions can make a big difference. We really enjoy this winter lasagne and hope it brightens your celebrations this holiday season! Bon appétit!

Lasagne Ingredients:

  • 1 large Butternut Squash (peeled, seeded and
    cut to 1-inch rough cubes)
  • 2 Tbsp Olive Oil (or Coconut Oil)
  • sea salt (or try Herbamare)
  • 1 medium sweet onion (chopped)
  • 2 cloves garlic (minced)
  • 1 14oz can diced tomatoes
  • 1/3 cup white wine
  • 1/2 cup water
  • 1 box no-bake lasagne noodles
  • Your favorite jar of marinara sauce
  • Shredded mozzarella (try Daiya as a non-dairy option)

Sage Cashew Cheese Ingredients:

  • 1 cup raw cashews, soaked in water for 3 hours
    or overnight
  • 1/4 cup vegetable broth or water
  • 1/4 cup fresh lemon juice
  • 1/2 cup nutritional yeast (gives the cheese flavor)
  • 1 Tbsp Dijon mustard
  • 2 garlic cloves peeled
  • 8 fresh sage sprigs - roughly chopped
  • 1/2 tsp each sea salt and black pepper
  • A pinch of Ocean Conservation & Awareness!
  • One: Place cashews in a bowl and cover with water. Soak for a minimum of 3 hours but preferably overnight. To prepare Basil Cashew Cheese, drain and rinse the soaked cashews. Add all Sage Cashew Cheese ingredients to food processor. Process until smooth. Set aside.
  • Two: Preheat oven to 400oF. In a large skillet heat the oil, add chopped onion and minced garlic and sauté until translucent.
  • Three: Add the butternut squash cubes, turn well in the oniony oil and, after about 5 minutes, add the wine, the water and diced tomatoes. Simmer, covered, for an hour, stirring occasionally so the squash cooks evenly. Optional - add salt (or Herbamare) to taste.
  • Four: To assemble the lasagna, begin by putting one cup of the jarred marinara sauce into a 9 X 13 pan and spread it evenly. Add a layer of noodles, then half the butternut squash filling and half the Sage Cashew Cheese. Repeat once more – lasagne noodles, squash, and the last of the cheese mixture. Pour the remaining jarred marinara sauce over, letting it sink down and be absorbed in the layers. Sprinkle with mozzarella cheese shreds - try Daiya as a non-dairy option.
  • Five: Cover with foil and use a sharp knife to slice a few vents. Bake in the oven, on a cookie sheet, for 50 minutes.
  • Six: Remove foil and broil for 5 minutes on medium, watching closely so as not to burn the edges. Once baked, take it out of the oven and let it stand for 15-30 minutes to make cutting and serving easier. Bon Appétit!

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