Soy-Free Zucchini Lasagna
Indulge in the wholesome goodness of this Soy-Free Zucchini Lasagna, a delectable twist on the classic comfort food that swaps pasta for thinly sliced zucchini ribbons and features a creamy, nutty cashew ricotta. Perfect for those seeking dairy-free and soy-free alternatives, this gluten-free lasagna layers fresh zucchini, a robust homemade tomato basil sauce, and a velvety cashew-based ricotta infused with garlic and lemon for a pop of flavor. Each slice is light yet satisfying, packed with plant-based nutrients, and a great way to highlight seasonal zucchini. Ready in just over an hour, this recipe is ideal for health-conscious foodies craving a filling, low-carb meal that doesn't skimp on indulgence. Serve it as a centerpiece for your next family dinner and enjoy a dish that’s both delicious and nourishing!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Raw cashews
- 0.5 cup Water
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 3 tablespoons Nutritional yeast
- 3 cups Tomato sauce
- 1 teaspoon Italian seasoning
- 2 tablespoons Fresh basil
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or a sharp knife, thinly slice the zucchinis lengthwise into 1/8-inch thick slices. Lay the slices on a clean towel, sprinkle both sides with a pinch of salt, and let them sit for 15 minutes to draw out excess water.
While the zucchini rests, prepare the cashew ricotta. Soak the raw cashews in hot water for 10 minutes, then drain and rinse them.
In a blender or food processor, combine the soaked cashews, 1/2 cup water, lemon juice, garlic powder, nutritional yeast, 1/2 teaspoon salt, and a dash of black pepper. Blend until smooth and creamy. Adjust seasonings to taste.
Blot the zucchini slices dry using another clean towel, pressing gently to remove as much moisture as possible.
In a small saucepan, heat the tomato sauce over medium heat. Stir in Italian seasoning, 1/2 teaspoon salt (or to taste), and fresh basil. Let it simmer briefly and remove from heat.
Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil.
Spread a thin layer of tomato sauce on the bottom of the dish. Layer zucchini slices over the sauce, slightly overlapping them. Spread a layer of the cashew ricotta over the zucchini, followed by more tomato sauce. Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce on top.
Drizzle the remaining 1 tablespoon of olive oil over the top layer. Cover the dish loosely with aluminum foil.
Bake in the preheated oven for 30 minutes, then remove the foil and bake for another 15 minutes, or until the edges are bubbly and the top is slightly browned.
Let the lasagna cool for at least 10 minutes before slicing and serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10786 mg | 469% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 80.4 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3217 mg | 68% | |
*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.
