I was worried that it would be really watery or not hold together well but it turned out to be just the opposite. The cashew ricotta does a great job binding everything together and, surprisingly, there’s only a minimal amount of water produced by the zucchini. You repeat that step three times, top with breadcrumbs mixed with nutritional yeast, then cover and bake for 30 minutes. The cashew ricotta gets spread on top of the zucchini then layered with marinara. All you have to do is slice the zucchini and layer it in a baking dish. Once you have the ricotta and the marinara made, it comes together super quick. However, you can always substitute your favorite marinara in it’s place. ![]() Not just for nutrition, but also for flavor. It adds more work to the recipe but I promise it’s worth it. In addition to the cashew ricotta, I incorporated the lentil mushroom marinara from my Spaghetti Squash Bowls. I loved that idea and immediately added it to my list. I knew I wanted to create something else using that incredible cashew ricotta but I have to thank Kelli for inspiring this recipe. She wrote to me after trying my stuffed shells and suggested using the ricotta to make a zucchini lasagna. They’re easily one of my favorite recipes on here because: a) they’re so simple to make and b) they’re a prime example of how amazing vegan food can be without the need for any funky ingredients or faux-meat. This recipe is based off my Cashew Ricotta and Spinach Stuffed Shells. If you’re not vegan, please don’t let that word scare you away from this recipe! When I said in the description above that it’s just as good as the original, I meant it. In fact I’d feel confident serving it to the biggest cheese-lovers out there. Just as delicious and satisfying as the original! (gluten-free) allow it to cool for 5 minutes before serving. Store any leftover “cheese” in an airtight container in the refrigerator for up to 3 days.Vegan Cashew Ricotta Zucchini Lasagna- a light and healthy take on classic Italian lasagna made with cashew ricotta, marinara and fresh basil. Continue to layer the remaining “cheese,” tomatoes and vegetables until everything is used up, topping off with the tomatoes.īake the lasagna for 30 minutes. Cover the tomatoes with a layer of one of the types of vegetables. Spread one-fourth of the mixture in the bottom of a 9-inch square glass baking dish, then spoon 1⁄2 cup of the crushed tomatoes on top. ![]() While the vegetables are cooling, whisk together the “cheese,” egg, oregano and black pepper in a medium bowl. Remove the baking sheets from the oven and set them aside to cool. ![]() Spread the vegetables in a single layer on two baking sheets and roast until they start to brown and caramelize around the edges, 20 to 25 minutes, rotating the sheets half-way through the cooking time. In a large bowl, combine the eggplant, zucchini, summer squash and bell pepper with the oil and salt and toss well. Process the ingredients until a smooth paste forms you may need to add a bit more water, depending on how long you soaked the cashews. Make the ricotta cheese: Soak the cashews in a bowl of hot water for at least 1 hour at room temperature or up to 24 hours in the refrigerator.ĭrain the cashews and place them in a food processor, along with the olive oil, lemon juice, salt and 1⁄4 cup of water.
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