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Ingredients
For the Ricotta Cheese:
1 cup cashews, soaked in hot water for 30 minutes, then drained
1/4 cup hemp seeds
7 ounces (1/2 block) firm tofu, drained and wrapped in a paper towel for a few minutes
1/2 cup water
1 lemon, juiced
1/2 tablespoon Italian seasoning
1/2 cup fresh basil
To Assemble the Lasagna:
3 medium zucchini
Instructions:
Place drained cashews, hemp seeds, tofu, water, lemon juice and Italian seasoning in a high-powered blender and process until creamy. Add basil and pulse until the basil is just chopped and combined.
Using a mandoline, thinly slice the zucchini lengthwise. Spread 1/2 cup pasta sauce on the bottom of a baking dish.
Place a layer of sliced zucchini on top of the pasta sauce. Spread half of the "ricotta" and 1 cup of the pasta sauce over the zucchini. Repeat for the next layer. Finish with a final layer of zucchini and tomato sauce.
Cover with foil and bake at 375 degrees F for 45 minutes. Uncover and bake for an additional 10 minutes.
Note: For a child-friendly or party recipe, you can alternate zucchini layers with whole wheat or bean lasagna noodles. Explore Cuisine makes green lentil lasagna noodles. Prepare noodles according to package directions then alternate layers of noodles with zucchini layers.
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 451
Protein 20 g
Carbohydrates 40 g
Sugars 21 g
Total Fat 26.5 g
Saturated Fat 4 g
Cholesterol 5.1 mg
Sodium 97 mg
Fiber 8.7 g
Beta-Carotene 1360 ug
Vitamin C 39 mg
Calcium 208 mg
Iron 6.9 mg
Folate 98 ug
Magnesium 251 mg
Potassium 1598 mg
Zinc 4 mg
Selenium 10 ug
