Zucchini Lasagna with Cashew Cheese

Featured in Expert

Prep time: 1 hour 10 minutes
Cook: 60 minutes

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.

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