Veggie Lasagna

By Genny Jackson

Ingredients

• 3 zucchini’s sliced thinly lengthwise 

Sauce

• 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    

Instructions

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.