Vegetable Lasagna

MAKES 4 TO 6 SERVINGS

By swapping noodles for thin strips of zucchini and cheese for nuts, you arrive at a much lighter, healthier vegan version of vegetable lasagna. But it’s also filling and just as delicious. Save time with a purchased marinara.

GATHER FOR THE CASHEW-MACADAMIA NUT RICOTTA

1 cup raw cashews, soaked for 2 hours and drained

1 cup macadamia nuts, soaked for 2 hours and drained

½ cup water

Juice of 1 lemon

1 tablespoon nutritional yeast

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon garlic powder

¼ to ½ cup almond milk or water, as needed for blending

FOR THE LASAGNA

4-5 medium zucchini, sliced lengthwise about ¼-inch thick

4 cups purchased marinara sauce

2 cups baby spinach

1 cup artichoke hearts, chopped

2 tablespoons oregano, divided

1 tablespoon nutritional yeast

MAKE IT TO MAKE THE CASHEW-MACADAMIA NUT ‘RICOTTA’

1. In a blender, combine cashews, macadamia nuts, water, lemon juice, nutritional yeast, onion powder, salt, and garlic powder. Blend on high until smooth. Add almond milk or water if needed.

2. Combine ‘ricotta’ mix with the spinach, chopped artichokes, and 1 tablespoon oregano.

TO ASSEMBLE THE LASAGNA

1. Preheat over to 400°F.

2. Lightly cover the bottom of a 9- by-13-inch baking dish with marinara sauce. Layer zucchini slices on top of the sauce. Top with another light layer of marinara sauce. Cover with half of ‘ricotta’-spinach mixture.

3. Repeat step 2 to create another layer.

4. Top with a final layer of sauce.

5. Sprinkle with 1 tablespoon oregano and nutritional yeast.

6. Cover with foil and bake for 20 to 30 minutes.

7. Remove foil and bake another 10 to 15 minutes until bubbly and lightly browned on top.

8. Cool for 10 minutes before serving.