Veggie Lasagna

Veggie Lasagna

By Genny Jackson


  • 3 zucchini’s sliced thinly lengthwise 


  • 28 oz can plum tomatoes, crushed
  • 1/2 white onion, sliced
  • 3 cloves garlic, minced 

Cashew Ricotta

  • 3 cups cashews
  • 2 tbsp nutritional yeast
  • ½ cup fresh basil
  • 2 tsp dried oregano 
  • 2 tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 tsp salt + black pepper
  • ½ cup water    


  1. Preheat oven to 375*F
  2. In a food processor, pulse cashews into a fine meal, scraping down the sides when needed. Add nutritional yeast, oil, lemon juice, oregano, basil, salt and pepper and combine. Slowly stream 1/2 cup water until creamy consistency is reached. 
  3. In a small sauce pan on medium heat, sautée garlic and onion in 1 tsp olive oil until soft. Add in the can of crushed plum tomatoes. Let simmer for 25-30 minutes until sauce has thickened. 
  4. In an 8x8 pan, layer a small amount of sauce, zucchini slices, and then top with cashew ricotta. Repeat the layers with the top layer being cashew ricotta. 
  5. Bake for 25-30 minutes. Serve with fresh basil and vegan ricotta. 



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