How to Make Zucchini Lasagna

Fill a medium pot with water and bring to a boil, add the green lentils and cook for 20 minutes, or until soft. Strain and place to the side.

Soak the cashews in a small bowl with hot water. Place to the side.

Using a mandolin thinly slice zucchinis to be 1/8 inch thick. Lay out over a kitchen towel. Place another kitchen towel on top and gently press the water out of zucchini as best you can.

Turn oven to broil and line baking tray with parchment paper. Lay zucchini slices onto tray without crowding (I used two baking trays). Place the trays (one by one), in the oven for 3 minutes to release steam. Remove and gently flip the zucchini slices to steam the other side in the oven for another 3 minutes. (This removes a lot of excess water, which stops the bake from being soggy!). Transfer zucchini slices back to kitchen towel and gently pat to absorb any excess moisture.

To make your vegan bolognese: In a saucepan add the cooked lentils, tomato sauce, tomato paste, garlic, lemon juice and salt. Cook on a low simmer for 15 to 20 minutes until slightly thickened.

Make the vegan cheese sauce: Strain the soaked cashews and add to the blender with, nutritional yeast, garlic, lemon juice, water, onion powder and salt. Blend until creamy and smooth, about 1 minute.

Turn oven to 375F/190C, and build your lasagna: In a 8x11 casserole, spread a thin even layer of vegan Bolognese on the bottom and layer the zucchini on top to cover. Pour a thin layer of homemade vegan cheese sauce over top of zucchini. Then sprinkle with a thin layer of vegan mozzarella cheese. Repeat the process until all your ingredients are used up (ending with the vegan mozzarella cheese, or homemade vegan cheese sauce).

Cover with foil and bake zucchini lasagna for 30 minutes. Then remove foil and bake for another 20 minutes. Let lasagna sit for 10-15 minutes before serving.

Equipment Needed

Spice Level:

Dietary