Zucchini Lasagna with Cashew Cheese

Featured in Expert

Basil-Cashew Cheese

• 1 cup unsalted cashews
• ½ cup unsweetened almond milk
• ¼ cup fresh basil leaves
• 2 garlic cloves
• ½ teaspoon sea salt

Zucchini Lasagna

• 6 medium zucchinis
• Coarse salt
• Fresh basil, for garnish
• Olive oil, for drizzling

Artichoke-Tomato Sauce

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• ½ teaspoon sea salt
• 14.5-ounce can no-salt-added diced tomatoes
• 8-ounce can no-salt-added tomato sauce
• 1 cup chopped marinated artichoke hearts
• ¼ cup fresh basil leaves, torn into pieces
• Red pepper flakes, to taste
• Sea salt, to taste
• Freshly-ground black pepper, to taste

Directions

Basil-Cashew Cheese

• Soak the cashews in a bowl of water for 30 minutes. Drain and rinse well.
• Add all the ingredients to a food processor or blender and process/blend until smooth .

Artichoke-Tomato Sauce

• Heat oil in a medium skillet. Add diced onions and cook for 3-4 minutes, until onions are soft ened.
• Add garlic and cook for 30 minutes, stirring frequently, until fragrant.
• Next, add the diced tomatoes, tomato sauce, artichoke hearts and basil leaves.
• Season with red pepper flakes, sea salt and pepper. Bring the sauce to a boil and then simmer on medium low for 10 minutes.

Zucchini Lasagna

• Preheat oven to 375 degrees F.
• Slice each zucchini into 1/8″thick slices. Salt the zucchini slices heav ily and set aside for 20 minutes to drain the water out.
• Squeeze as much water out of the zucchini slices as possible .
• Spread a few tablespoons sauce on the bottom of a casserole dish.
• Lay 4-5 zucchini slices side-by-side on the bottom of the dish.
• Top the slices with ½ cup sauce and ¼ cup cashew cheese.
• Repeat with the remaining ingredients, ending with a final layer of sauce and cheese.
• Garnish with more fresh basil and a drizzle of olive oil.
• Bake, covered, for 30 minutes and then bake, uncovered for 20-25 minutes or until the top of the lasagna is golden brown.
• Let the lasagna sit for 15 minutes before cutting and serving. Serve with another drizzle of olive oil.