December 18, 2017
Gluten Free, Dairy Free
Nicole made this vegetable lasagna for our December Cooking Class, it is super easy to prep, and bakes in under an hour!
– 4 cloves garlic, 2 chopped, 2 whole (let the chopped garlic sit for 10 minutes after chopping to preserve the alicidin, which is the active component of garlic that contributes to it’s anti-inflammatory benefits)
– 1 yellow onion, chopped
– 5-6 zucchinis, thinly sliced lengthwise
– ½ tsp. himilayan sea salt
– 1 full jar of tomato sauce (organic, with no added sugar)
– 1 can organic artichokes, blended in a food processor
– 1 tsp. red pepper flakes (more or less depending on your spice preferences)
– 2 tbsp. nutritional yeast
– 1 cup cashews, soaked 6-8 hours or overnight
– 1/3 cup fresh basil leaves (chopped) *save a few to place on top after it has baked
– ¼ cup almond milk
– Juice of half a lemon
– Preheat oven to 375F
– Chop 2 cloves garlic, do this first so that it can sit for 10 minutes before cooking.
– Warm a sauce pan on low-medium with ½ cup vegetable broth, add onion. Stir frequently, and add more vegetable broth as needed! (Add garlic after it has been sitting for 10 minutes)
– While garlic and onion are cooking, line a casserole pan with paper towel, and place sliced zucchini on top, sprinkle himilayan sea salt on top (this helps to draw water out of the zucchini).
– After onions and garlic have been cooking for 10-15 minutes (or until they are translucent) add tomato sauce, spices, and blended artichokes.
– For Ricotta Cheese Sauce: Blend cashews, almond milk, remaining garlic, 1/3 cup fresh basil leaves, lemon juice, a sprinkle of himilayan sea salt in a food processor, and blend to a chunky texture. (You can also use Kite Hill dairy free ricotta as a substitute for making your own cheese sauce)
– Layer some of the sauce (combination of tomato sauce, onions, garlic, etc.) on the bottom of the casserole pan. Pat down zucchini one more time before using, and layer them on top of the sauce. Add second layer of sauce, then add a layer of cheese sauce, then add another layer of zucchini. Continue like this (you should have about three layers of zucchini, sauce and cheese) until you have used up all the zucchini. Top the final layer off with sauce and remaining cheese sauce.
– Bake for 30 minutes covered with tin foil, then uncover and bake for 25 minutes.
– After baking sprinkle a some chopped basil on top.