Ingredients
Scale
- 500 g/18 oz zucchini
For the cashew-almond layer
- 1/2 cup of soaked cashews
- 1/2 cup of soaked, blanched almonds
- 1/2 lemon, juice
- 2 tbsp nutritional yeast
- salt, pepper
For the pesto layer
- 1 avocado
- 2 cups of tightly packed herbs or greens (such as basil, spinach, arugula, etc)
- 1 clove of garlic
- 1 tbsp nutritional yeast
- 1/2 lemon, juice
- salt, pepper
For the tomato layer
- 1/2 cup of chopped sun-dried tomatoes
- 1 cup of halved cherry tomatoes
- handful of fresh basil
- 1 clove of garlic
- salt, pepper
To serve
- 1 tbsp pine nuts
- 1 tbsp poppy seeds
Instructions
- Using a vegetable peeler or a mandoline, cut zucchinis into long strips lengthwise.
- Prepare fillings. For the cashew-almond layer add ingredients to a food processor and pulse until well combined. Add a few tablespoons of water, if needed. It’s best when it’s not super creamy and still has some texture.
- For the pesto layer add avocado, herbs or greens of your choice, garlic, nutritional yeast, lemon juice, salt and pepper to a food processor and blend until smooth.
- For the tomato layer add cherry tomatoes, sun-dried tomatoes, basil, garlic and seasoning to a food processor and blend until creamy.
- To assemble, alter a layer of zucchini slices, a layer of cashew-almond spread, a layer of zucchini, a layer of pesto, a layer of zucchini, and a layer of tomato sauce. Repeat, then finish with a layer of zucchini slices.
- Alternatively, if you don’t serve the lasagne right away, lay zucchini slices along the bottom of a casserole dish, then add cashew-almond spread, zucchini slices, and so on, and repeat until you have used up all sauces and all zucchini slices.
- Sprinkle with nuts and seeds of your choice. Enjoy!
- Prep Time: 20 mins
- Category: Main
- Cuisine: Vegan