Vegan Zucchini Lasagna with Lentils
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. Lay them out on a kitchen towel, place another towel on top, and gently press to remove water.
Set the oven to broil and line a baking tray with parchment paper. Lay the zucchini slices on the tray without crowding, bake for 3 minutes. Flip and bake the other side for another 2 minutes. Let them cool slightly, then pat out any excess moisture with a towel.
To make 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 or food processor and add them to the saucepan. Cook for 30 minutes until thick and the 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. Blend until creamy and smooth.
Preheat the oven to 375°F/190°C. Assemble the lasagna in an 8x11 inch casserole dish: spread a thin layer of vegan Bolognese on the bottom, layer with zucchini slices to cover, pour a thin layer of cheese sauce, and sprinkle with vegan mozzarella. Repeat the layers until all ingredients are used, ending with vegan mozzarella.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes.
