Vegan Zucchini Lasagna Dish
Ingredients
Lasagna
- 3 zucchini
- 3 cups vegan mozzarella, grated
Bolognese
- 4 cloves garlic
- 2.75 cups pure tomato sauce
- 2 tablespoons tomato paste
- 1 lemon, juiced
- pinch sea salt
- 1.5 cups green lentils, cooked
Cheese
- 1 cup raw cashews, soaked and strained
- 1/4 cup nutritional yeast
- 4 cloves garlic
- 1 lemon, juiced
- 1 cup water
- 1 teaspoon onion powder
- 1/4 teaspoon salt
Preparation
Using a mandolin, thinly slice zucchinis to 1/8-inch thick, lay them out on a kitchen towel, cover with another towel, and gently press out excess water.
Preheat oven to broil and line a baking tray with parchment paper, arrange zucchini slices without crowding, broil for 3 minutes, flip and broil for another 2 minutes, then let cool slightly and pat dry with a towel.
Finely chop garlic and add it to a saucepan with tomato sauce, tomato paste, lemon juice, and a pinch of salt, bring to a simmer, pulse cooked lentils in a blender or food processor and add to the saucepan, then cook for 30 minutes until thickened and liquid is reduced by almost half.
In a blender, combine soaked and strained cashews, nutritional yeast, garlic, lemon juice, water, onion powder, and salt, and blend until creamy and smooth.
Preheat oven to 375°F (190°C), then in an 8x11 inch casserole dish, spread a thin layer of Bolognese on the bottom, cover with zucchini slices, pour a thin layer of cheese sauce, sprinkle with mozzarella, and repeat layering until all ingredients are used, ending with mozzarella.
Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 20 minutes.
