Lasagna can be a bit labour-intensive but this recipe comes together quite quickly and doesn’t take long to cook. The cashew “cheese” makes a great substitute for ricotta and it is super-easy to make. It can also be prepared in advance.
The tomato sauce can be prepared with fresh or canned tomatoes – I usually use canned tomatoes in the winter and fresh in the summer. A mandolin produces the best results for the zucchini noodles but if you have a sharp knife and a steady hand you’ll be fine. (I use my Benriner for this – its over 20 years old and still one of my most-used gadgets). I like thin zucchini slices but the thickness of the slices is not that important. However, the thinner the noodles, the quicker this lasagna cooks in the oven.
The inspiration for this recipe came from literally hundreds of gluten-free, vegan lasagna recipes out there. This one contains no oil, sugar, dairy or soy. I find it absolutely delicious! It’s light – but totally satisfying at the same time.
Serve it with a green salad and an oil free dressing, or my Caesar salad with oil-free creamy Caesar dressing.
Makes 4 generous servings.
- 3-4 large firm zucchini
- 1 tsp. Celtic or Pink Himalayan salt (approx.)
- 1 cup unsalted cashews, or 1/2 cup each cashews and hemp seeds
- 1/2 cup unsweetened coconut or almond milk
- 1-2 garlic cloves
- 1/2 teaspoon Celtic or Pink Himalayan salt, scant
- 1 28-ounce can whole tomatoes, no-salt
- 1 large sweet onion, finely chopped
- 2-3 garlic cloves, minced
- 1/2 med-carrot, grated or finely chopped
- 1 sprig of fresh thyme (or pinch dried)
- 1/2 cup fresh basil leaves, torn if large (plus extra for garnish)
- Pinch crushed red pepper flakes
Top and tail the zucchini and then using a mandolin, thinly slice each zucchini lengthwise about ⅛– ¼-inch thick.
Lay zucchini slices side by side in a single layer on a rack over a baking sheet. Sprinkle with enough salt to draw out the moisture from the zucchini and allow the zucchini slices to sweat for 30 minutes. (You may not need the whole amount of salt called for but don’t worry if you do – it will be rinsed off eventually and will not impact the flavour).
Place the zucchini in a colander and thoroughly rinse off the salt. Gently pat dry with paper towels to remove any excess moisture.
Place all of the ingredients in a high-speed blender or food processor and puree. A little texture is nice – the mixture doesn’t have to be completely smooth. Refrigerate until ready to assemble the lasagna (can be made a few of days ahead).
Heat 1/4 cup water or vegetable stock in a large saucepan over medium heat. When it starts to boil, add the onion and cook, stirring continuously with a wooden spatula until soft and light golden brown. As the water or stock evaporates, add more liquid, a couple of tablespoons at a time, to prevent sticking or burning. The onions should be soft and nicely browned in about 5 to 8 minutes. At that point, add the carrot and thyme, and cook 5 minutes more, or until the carrots are soft. Add the garlic and stir for about a minute – just until you can smell it.
Then add the tomatoes with their juices and bring everything to a boil. Stir the sauce to distribute the tomatoes and onions evenly but do not break up the whole tomatoes. (Allowing the tomatoes to break apart naturally results in less bitterness). Lower the heat and simmer for 30-40 minutes, until the sauce thickens a little – most of the tomatoes will have broken apart naturally during the cooking process and the rest should break apart easily with a wooden spoon. Remove the pan from heat and season with crushed red pepper flakes and fresh basil. (Sauce lasts a week in the refrigerator or several months in the freezer).
TO ASSEMBLE THE LASAGNA
Spoon a little sauce into an 8-inch X 8-inch lasagna dish and spread it evenly over the bottom of pan. Lay zucchini slices slightly overlapping on top of the sauce filling in spaces as necessary, to cover the base of the dish.
Top the slices with 1/2 of the cashew cheese and then 1/3 of the tomato sauce. Repeat layering process with the remaining zucchini, cheese and sauce, ending with a layer of zucchini and tomato sauce.
Bake, covered, in a preheated oven for 25-30 minutes. Remove the cover and continue baking another 30 minutes. Stick a bread knife through the centre the lasagna to see if the zucchini noodles are cooked. There should be little to no resistance against the knife when the zucchini is cooked.
Remove the lasagna from the oven and let it sit for 10 minutes before slicing into serving portions. Sprinkle with reserved fresh basil and serve.
This recipe can easily be doubled or tripled to feed a larger crowd.