This recipe features a delicious creamy cashew cream as an alternative to ricotta and mozzarella cheese and it is honestly just as good. The wonderful thing about cashew cream is that it thickens up when baked and it totally gives you that cheesy taste and texture. I used spelt lasagna noodles for a healthier alternative but you can use whatever you have.
Cook time: 90 minutes
Makes one 10x10 inch casserole
2 large zucchini thinly sliced
1/2 a box of no bake lasagna
1 jar of your favorite marinara sauce
1-1/2 cup of cashews (soaked
for about an hour)
2 tsp of garlic powder
1 tsp of onion powder
1-1/4 cup of water
1/4 cup of nutritional yeast
Juice of 1 lemon
1 handful of fresh basil chopped
Salt & Pepper to taste
2 tbs of extra virgin olive oil
1/2 cup of panko breadcrumbs
1/2 tsp of dried oregano
Preheat oven to 350*
First make the cashew cream by combining the cashews, garlic powder, onion powder, lemon juice, water, nutritional yeast and extra virgin olive oil into a blender and blend until smooth. Add salt and pepper to taste and stir in the fresh basil and set aside.
You can now assemble the lasagna.
Start by pouring about 3 tbs of marinara sauce into the bottom of the baking dish. (This will prevent the noodles from sticking).
Now carefully place in one layer of the lasagna noodles followed by a layer of zucchini.
Now add an even layer of the marinara sauce, followed by an even layer of cashew cream. (I am typically very generous with the cashew cream). Repeat this process until you reach the top of the dish. Once you've reached the final layer place one last layer of lasagna and zucchini, then lightly cover with a layer of cashew cream. Sprinkle about 3 tbs of panko breadcrumbs and drizzle with extra virgin olive oil and the dry herbs.
Place in the oven on the middle rack and bake for about 60 minutes.
The final product should be slightly crispy and golden brown on top.
Allow the lasagna to cool for about 15 minutes before serving.