Want a dish that warms and comforts without knocking you out? Instead of the nap-inducing classic, go with this vegan zucchini lasagna. You’ll swap carb-loaded noodles with crisp vegetable slices, replace ricotta with cashew “cream” and trade marinara sauce for pesto. This healthy dish won’t weigh you down!
Ingredients
Pesto
1 cup fresh basil
1/3 cup pine nuts
1 Tbsp. chia seeds
1 Tbsp. oregano
2 cloves garlic, diced
1 avocado, pit removed
Freshly ground black pepper
Pinch sea salt
Lasagna
Cashew cheese
3-4 zucchinis, thinly sliced lengthwise
3 cups organic spinach leaves
Tomatoes, sliced, if desired
Directions
- Prepare pesto. In food processor or blender, combine all ingredients and process until smooth.
- Prepare lasagna. Preheat oven to 325 degrees F. Lightly oil a glass baking dish.
- Layer zucchini in baking dish, followed by layers of cashew cheese, spinach, tomatoes if using, and then pesto. Repeat until you’ve used all or most of the ingredients.
- Bake for approximately 20-30 minutes or until bubbly.
- Garnish each serving with fresh basil leaves. If desired, top with dollops of cashew cheese and/or pesto. Add any additional toppings, like nuts, seeds or wheat berries, as desired.