Vegan Zucchini Lasagna
A delicious Vegan Zucchini Lasagna made with layers of zucchini, a creamy cashew and tofu ricotta, and marinara sauce.
Equipment
- oven
- Food Processor
- baking sheets
Ingredients
- 4 medium zucchini about 2 ½ to 3 pounds total
- 1 tablespoon olive oil
- 1.5 cups raw cashews soaked in water 4 to 8 hours, drained, and rinsed
- 0.5 cup water
- 1 clove garlic
- 14 ounce extra-firm tofu drained
- 0.5 cup fresh basil leaves
- 2 tablespoons lemon juice
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups marinara sauce see recipe link
- 1.5 cups shredded vegan mozzarella cheese optional
Instructions
- Preheat the oven to 400°F.
- Slice the zucchini lengthwise into thin slabs, aiming for each slab to be about ⅛ inch thick. Lightly brush the tops and bottoms of the slices with olive oil and arrange them on parchment paper-lined baking sheets.
- Bake the zucchini slices for about 20 minutes, until they've softened and some have browned a bit at the edges.
- Make the ricotta filling while the zucchini bakes. Place the cashews, water, and garlic into the food processor. Blend until smooth.
- Break the block of tofu into chunks and add to the food processor with basil, lemon juice, salt, and pepper. Pulse until combined but still slightly chunky.
Notes
Optional to add vegan mozzarella cheese for a creamier texture.
Nutrition
Serving: 1sliceCalories: 298kcalCarbohydrates: 25gProtein: 12gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 984mgPotassium: 972mgFiber: 5gSugar: 10gVitamin A: 856IUVitamin C: 37mgCalcium: 84mgIron: 4mg
Tried this recipe?Let us know how it was!