Vegan Zucchini Lasagna with Pesto, Spinach & Cashew Cheese

by | Updated: February 8th, 2019 | Read time: 1 minute

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!

Zucchini Lasagna with Vegan Pesto & Cashew Cream on White Plate | Vitacost.com/blog

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

  1. Prepare pesto. In food processor or blender, combine all ingredients and process until smooth.
  2. Prepare lasagna. Preheat oven to 325 degrees F. Lightly oil a glass baking dish.
  3. 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.
  4. Bake for approximately 20-30 minutes or until bubbly.
  5. 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.