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Vegan Cashew Ricotta Zucchini Lasagna

Vegan Cashew Ricotta Zucchini Lasagna

Vegan Cashew Ricotta Zucchini Lasagna

Recipe Category

Vegan & Gluten Free

Ingredients

For the Cashew Ricotta

  • 2 cups raw cashews, soaked in water
  • juice of 2 lemons
  • 1 teaspoon salt
  • 16 ounces frozen spinach, defrosted

For the Lentil Mushroom Marinara

  • 1 small yellow onion, diced
  • 8 ounces mushrooms (such as cremini), chopped
  • 4 garlic cloves, minced
  • 6 ounces tomato paste
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper (optional)
  • 2 cups cooked brown lentils (about 3/4 cup dry)
  • 1 (15 ounce) can crushed fire roasted tomatoes
  • 1 (15 ounces) can diced tomatoes with herbs
  • 1/4 cup dry red wine (optional)

For the Lasagna

  • 3 medium zucchini, sliced 1/8″ thick
  • 1/2 cup whole grain or gluten-free breadcrumbs
  • 2 tablespoons nutritional yeast
  • fresh basil for topping

Preparation

Read full details on: Making Thyme For Health and image courtesy of Making Thyme For Health

Written by Rhonda Shade

My name is Rhonda Shade founder of Change In Seconds. After 10 years in the fitness industry I created Change In Seconds a healthy lifestyle resource.

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