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


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