Vegetable and Vegan Lasagna

Here is the recipe from last weekend’s vegan lasagna that so many have requested! Take the time to make your own cashew cheese and sauce, roast your squash and use fresh spinach. The effort will be worth it! Don’t forget to make extra and freeze in single serving containers! Enjoy!

Noni’s Zucchini Lasagna
3 pounds zucchini, scrubbed
5 cups tomato sauce
2 pounds ricotta cheese or Cashew Cheese (recipe follows)
4 cups spinach, finely chopped
2 tablespoons parsley, chopped
1/2 teaspoon each dried oregano, basil and nutmeg
Salt and pepper to taste
1 cup grated Parmesan Cheese or nutritional yeast
1-pound mozzarella cheese, coarsely grated or Daiya vegan “cheese”
Slice zucchini into long slices. Cook in boiling water just until limp, about 5 minutes. Drain on paper towels. Combine ricotta, spinach, parsley, seasoning and half of the Parmesan cheese in a bowl. Set aside. In a 9×13 pan, spoon a thin layer of tomato sauce. Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of the zucchini. Sprinkle with half the mozzarella cheese. Arrange the rest of the zucchini over this, layer more tomato sauce and top with remaining ricotta mixture. Top with remaining mozzarella and Parmesan. Bake in a 350-degree oven for about 1 hour or until top is brown. Let stand 10 minutes before cutting
Cashew Cheese
1 1/2 cups raw cashews
1 lemon, juice and zest
3 Tablespoons nutritional yeast
1/2 teaspoon sea salt, to taste
Combination of fresh herbs- oregano, thyme, basil, rosemary

Put the cashews in a bowl and add several cups of filtered water. Let them soak overnight. This will soften the cashews and make them creamier and easier to process. –
Drain the cashews and place them in the bowl of a food processor. Add the lemon juice, zest, salt, nutritional yeast, and process for about a minute. In order to make the cheese as creamy as possible, stop the food processor occasionally and scrape down the sides. Continue processing until the mixture becomes creamy and starts to hold together, almost with the same consistency as ricotta cheese. Add in your combination of fresh herbs. Makes about 2 cups.

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