Easy Vegan Zucchini Lasagna
Ingredients
Lasagna
- 3 zucchini
- 3 cups vegan mozzarella, grated
Bolognese
- 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 sauce
- 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 the zucchinis to 1/8-inch thick and lay them out on a kitchen towel, then cover with another towel and gently press to remove water.
Preheat the 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 out any excess moisture with a towel.
For the vegan Bolognese, finely chop the garlic and add it to a saucepan with tomato sauce, tomato paste, lemon juice, and a pinch of salt, bring to a simmer, pulse the cooked lentils in a blender, add to the saucepan, and cook for 30 minutes until thick and liquid is reduced by almost half.
For the homemade vegan cheese sauce, in a blender add the soaked and strained cashews, nutritional yeast, garlic, lemon juice, water, onion powder, and salt, and blend until creamy and smooth.
Preheat the oven to 375F/190C, and in an 8x11 casserole dish, spread a thin layer of vegan Bolognese, then layer with zucchini slices, pour a thin layer of cheese sauce, and sprinkle with mozzarella, repeating the process until all ingredients are used and ending with mozzarella.
Cover with foil and bake for 30 minutes, then remove the foil and bake for another 20 minutes.
