Zucchini Lasagna with Cashew Cheese

Prep Time

1 hour

Cooking Time

1 hour 10 minutes


6-8 servings


Basil Cashew Cheese-

1 c unsalted cashews
1/2 c unsweetened almond milk
1/4 c fresh basil
2 cloves garlic
1/2 t sea salt

Artichoke Tomato Sauce-

1 T olive oil
1 onion, diced
2 garlic cloves, minced
14.5 oz can unsalted diced tomatoes
8 oz can unsalted tomato sauce
1 c chopped marinated artichoke hearts
1/4 c fresh basil
red pepper flakes, to taste
sea salt and pepper

Zucchini Lasagna-

6 medium zucchinis
fresh basil
olive oil


Basil Cashew Cheese-

Soak the cashews in a bowl of water for 30 minutes. Drain and rinse.
Add all ingredients to food processor or blender and process til smooth.

Artichoke Tomato Sauce-

Heat oil in a medium skillet. Add diced onions and cook for 3-4 minutes.
Add garlic and cook for 30 minutes, stirring frequently.
Add diced tomatoes, tomato sauce, artichokes and basil leaves.
Add red pepper flakes, salt and pepper.
Bring to a boil and simmer on medium low for 10 minutes.

Zucchini Lasagna-

Preheat oven to 375.
Slice each zucchini into 1/8" thick slices and salt heavily. Set aside to drain water and get as much out as possible.
Spread a few tablespoons of sauce on the bottom of a casserole dish.
Layer zucchini slices side by side on sauce. Top the slices with the rest of the sauce and add cheese.
Garnish with basil and olive oil.
Bake, covered, for 30 minutes and then bake, uncovered, for 20-25 minutes
Let lasagna sit for 15 minutes before cutting.



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