Vegan Zucchini Lasagna with Cashew Cream
Ingredients
Zoodles and tomato sauce
- 1 c. onion, chopped
- 2 cloves garlic, minced
- 1 T. olive oil
- 2 T. tomato paste
- 1 t. oregano
- 1/2 t. crushed red pepper
- 8-10 mushrooms, washed and sliced
- 2 carrots, washed and diced
- 1 28 oz can diced tomatoes
- 1/2 c. water
- 1 T fresh lemon juice
- 1/2 c. red lentils, rinsed
- 2 zucchinis, sliced thin lengthwise
- Fresh basil
Cashew cream sauce
- 1 c. cashews
- 1/2 c. water
- 1 T. fresh lemon juice
- 1 T. nutritional yeast
- 1 clove garlic
- Pinch of salt
Preparation
Preheat oven to 350 degrees
Place cashews in a bowl. Boil 2 cups water and pour over cashews. Set aside.
Heat the olive oil in a cast iron skillet. Add the onions and sauté on medium-low heat until golden brown. Add the garlic, oregano and crushed red pepper and sauté for 1-2 minutes.
Increase the heat to medium and add the tomato paste. Sauté until the tomato paste turns a dark red.
Add the carrots and mushrooms and stir to coat.
Add the tomatoes and allow to simmer for 10 minutes.
Add the red lentils and lemon juice. Remove from heat.
Using a mandolin or sharp knife, slice the zucchini lengthwise into 1/4 inch strips. Place the strips on a clean towel and sprinkle with 1 teaspoon salt. Allow to rest for 10 minutes, then pat dry.
In a blender, combine the soaked cashews (drained from soaking water and rinsed) with water, lemon juice, nutritional yeast, garlic and salt. Blend until creamy.
Lightly coat a deep baking dish with olive oil, then make a bottom layer of sliced zucchini, add a layer of cashew cream and season with salt and pepper. Add a layer of tomato sauce. Repeat two more times.
Bake for 45 minutes at 350 degrees
