vegan zucchini lasagna recipe

Vegan Zucchini Lasagna

Ingredients

Cashew Herbed Ricotta
2 cups raw cashews, soaked 2 hours in warm water
1/2 cup water
2-3 garlic cloves
2 Tbsp nutritional yeast
2 tsp lemon juice
1/2 tsp sea salt
2 Tbsp fresh parsley, chopped
1 Tbsp fresh chives, chopped
1 Tbsp fresh oregano
2 Tbsp water
sprinkle black pepper

Tempeh "Ground Meat"
12 oz tempeh
1 Tbsp liquid aminos
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp smoked paprika
1/4 tsp black pepper
1 Tbsp olive oil
1/2 small yellow onion, diced
2 garlic cloves, minced

Everything Else
2 large zucchini
24 oz marinara sauce
1/4 cup vegan parmesan

Vegan Parmesan
Blend:
3/4 cup raw cashews
1/4 cup nutritional yeast
1/2 tsp sea salt
​1/4 tsp garlic powder

Directions

Step One: Preheat the oven to 375 F.

Step Two: Drain and rinse the cashews. Place them in a food processor along with the water, garlic, nutritional yeast, sea salt, and lemon. Pulse until the cashews are broken down and resemble ricotta cheese. Add a little water one tablespoon at a time, if needed.

Step Three: Once the texture is right, add the remaining herb ingredients and blend until well incorporated. Set aside.

Step Four: Crumble up the tempeh into small pieces and add to a bowl. Mix in liquid aminos, herbs, spices, and pepper. Heat olive oil over medium heat in a sauce pan. Add onions and garlic and sauté about 5 minutes, or until fragrant and translucent. Add seasoned tempeh mix until lightly browned. Remove from heat and set aside.

Step Five: Cute 1" off each end of the zucchinis. Using a mandolin slicer set at .5mm, slice the zucchini lengthwise to achieve flat lasagna "noodles".

Step Six: Layer a 7x11 pan with 1/2 cup of marinara sauce. Top with one layer of zucchini. Add layer of herbed ricotta, tempeh meat, and marinara sauce in that order. Repeat once more ending with marinara sauce. Add one final layer of zucchini and marinara sauce. Top with vegan parmesan cheese.

Step Seven: Cover in foil and bake for 35 minutes. Uncover and bake an additional 15 minutes, until parmesan is golden brown and sauce underneath is bubbly.

Step Eight: Let sit 10 minutes before serving.

Notes & Storage:
Use the Cashew Ricotta immediately or transfer to an airtight container and store in the refrigerator for up to 5 days. Uneaten lasagna can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

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