This Plant Based Lasagna is as good for you as it is delicious. It comes with the added bonus of not putting you into a “food coma” after you eat it. Every layer is like a step towards heaven and the cheese, oooooooh the cheese. You will be going back for seconds and maybe even thirds. This dairy free, gluten free lasagna will WOW even the most skeptical of dinner guests.
4 medium zucchini
1 – 28oz can no salt crushed or chopped tomatoes
1 – 6oz can no salt tomato paste
1 tsp basil
1 tsp oregano
1/2 tsp thyme
1 bunch (300g) chopped kale
2 cups raw cashews
3 cloves garlic
1 cup water
1/2 cup nutritional yeast
4 Tbsp lemon juice
4 Tbsp white wine vinegar
2 Tbsp dijon mustard
- Preheat oven to 350°. Mandolin slice your zucchini lengthwise to make your lasagna “noodles”. Place slices on a cookie sheet lined with baking paper and put in the oven for about 15 minutes. It may take a few cookie sheets to fit all of the noodles. This takes some of the moisture out of the zucchini so that the lasagna isn’t watery.
- Next, cook the mushroom mixture making sure to cook out most of the water. In another pan add a few tablespoons of water and add the kale mixture. Cook down until kale is wilted. Let kale cool and then squeeze out excess water.
- Add sauce ingredients to blender and lightly blend. Put cheese ingredients into blender and blend until smooth.
- Begin layering zucchini, sauce, kale and mushroom mixture into a large baking dish. Once you have used all the ingredients, finish by pouring the cheese mixture on top. Bake at 350° for 35-45 minutes. Cook until cheese looks slightly brown. Take out of the oven and let cool for at least 20 minutes before slicing.