Zucchini Lasagna
Ingredients
- 3 cups vegan mozzarella, grated
- 4 cloves garlic
- 2.75 cups pure tomato sauce
- 2 tbsp 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 tsp onion powder
- 1/4 tsp salt
Preparation
Using a mandolin thinly slice zucchinis to be 1/8-inch thick. Lay out onto kitchen towel. Place another towel on top and gently press water out of zucchini as best you can
Turn oven to broil and line baking tray with parchment paper. Lay zucchini slices on tray without crowding, bake for 3 mins. Flip to bake other side for another 2 mins. Let cool slightly, then gently pat out any excess moisture with towel
Make vegan Bolognese: Finely chop garlic and add to a saucepan with tomato sauce, tomato paste, lemon juice and pinch salt. Bring to a simmer. Pulse lentils in blender (or food processor) and add to a saucepan. Cook for 30 mins until thick, and liquid is reduced by almost half
Make homemade vegan sauce: In a blender add soaked cashews (strained), nutritional yeast, garlic, lemon juice, water, onion powder and salt. Blend until creamy and smooth
Turn oven to 375F/190C, and build your lasagna: In a 8x11 casserole, spread a thin even layer of vegan Bolognese on the bottom and layer zucchini on top to cover. Pour a thin layer of cheese sauce. Then sprinkle with mozzarella. Repeat the process until all your ingredients are used (ending with the vegan mozzarella)
Cover with foil and bake for 30 mins. Then remove foil and bake for another 20 m