Dairy-Free Zucchini Lasagna
Dive into a wholesome and comforting dinner with this Dairy-Free Zucchini Lasagna, a plant-based twist on the classic Italian favorite! Perfect for those avoiding dairy or seeking a lighter alternative, this lasagna swaps traditional pasta sheets for tender zucchini slices and includes a creamy cashew ricotta blended with spinach for an irresistible flavor combination. Layered with a rich, homemade tomato sauce infused with garlic, onion, and warming herbs like basil and oregano, this recipe is not only bursting with savory goodness but also packed with nutrient-rich ingredients. With its perfect balance of textures and vibrant flavors, this zucchini lasagna is a delightful gluten-free and dairy-free option that's sure to impress family and guests alike. Prep in just half an hour, bake to perfection, and serve up a healthy, satisfying meal that fits seamlessly into a variety of dietary lifestyles.
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Recipe Information
Ingredients
- 3 large zucchini
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 cups raw cashews
- 0.75 cups unsweetened almond milk
- 0.25 cups nutritional yeast
- 2 tablespoons lemon juice
- 3 cups spinach
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline slicer or a sharp knife, slice the zucchinis lengthwise into thin strips about 1/8-inch thick. Lay the slices out on paper towels, sprinkle with a little salt, and let them sit for about 10 minutes to release excess moisture. Pat them dry with another paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Bring the sauce to a gentle simmer and let it cook for 10-15 minutes, stirring occasionally.
While the sauce simmers, prepare the dairy-free ricotta. In a high-speed blender or food processor, combine the raw cashews (soaked in water for at least 4 hours or boiled for 10 minutes and drained), almond milk, nutritional yeast, lemon juice, and a pinch of salt. Blend until smooth and creamy.
In the same blender, add the spinach to the ricotta mixture and pulse a few times to incorporate the spinach into the ricotta, leaving some texture.
To assemble the lasagna, spread a thin layer of the tomato sauce on the bottom of a 9x13-inch baking dish. Add a layer of zucchini slices to cover the sauce. Spread a layer of the cashew ricotta mixture on top of the zucchini. Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 10 minutes, allowing the top to brown slightly.
Remove the lasagna from the oven and let it cool for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9801 mg | 426% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 97.6 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 756 mg | 58% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5655 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
