Description
A delicious vegan zucchini lasagna packed with flavor and nutrients.
Ingredients
Scale
- 3 medium zucchinis, thinly sliced
- 1 cup cashews, soaked
- 1/2 cup nutritional yeast
- 2 tbsp lemon juice
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchinis thinly.
- Blend cashews, nutritional yeast, lemon juice, garlic, salt, and pepper into a creamy sauce.
- Spread olive oil on baking dish.
- Layer zucchini slices, marinara sauce, and cashew cream.
- Repeat layers.
- Sprinkle basil and oregano on top.
- Bake for 30 minutes.
- Let cool before serving.
Notes
- Soak cashews overnight for smoother texture.
- Use mandoline for even zucchini slices.
- Store leftovers in fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan zucchini lasagna healthy Italian