I took a stab at making a lasagna with zuchinni instead of noodles. I just kind of threw this recipe together, and happy to say…it was a hit! I came home late from work one day and my family was gladly eating this. Milo didnt even realize the noodles were zucchini.
zucchini – sliced thin with a mandolin slicer
1 package extra firm tofu, pressed and crumbled
3/4 cup raw cashews
1/2 cup-3/4 cup water
3-4 garlic cloves
1 bag fresh spinach
vegan parm (recipe below)
Prep your zucchini. Slice thin with a mandolin slicer and lay flat on paper towels, sprinkled with salt. Let sit for about 10-20 minutes and dab with paper towels as zucchini starts to sweat out the water.
Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, and generous pinches of salt and pepper.Add a little fresh basil if youd like as well. Add a little vegan parmesan or nutritional yeast. Adjust seasonings to your taste.
Make the spinach: I make spinach by filling a tea kettle with water and boiling it, then putting bag of spinach in a colander and pour boiling water on top of spinach. Run some cold water on it and squeeze out all excess water. Chop roughly.
Make the tofu ricotta: Take crumbled tofu, cashew cream and spinach and mix to combine. Add fresh chopped basil.
Assemble the lasagna:Preheat oven to 350 degrees. Pour some pasta sauce in an 8×8 pan. Layer the zucchini noodles, then layer with tofu ricotta and sauce. Continue until you end on a layer of noodles on top. Top with remaining sauce and vegan parmesan. Bake covered with foil for 25 min. Uncover and bake for about 30 min more.