Vegan Cashew Ricotta Zucchini Lasagna
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Making Thyme for Health · by Sarah Rotavera

Vegan Cashew Ricotta Zucchini Lasagna

NUTRITION · PER SERVING90M COOK
CAL 23%·PRO 47%
CARBS 64G54% OF CAL
17G FIBER26G OTHER20G TOTAL SUGAR
FAT 16G31% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of zucchini, lentil ragù, and creamy vegan cashew ricotta baked until tender. A plant-based lasagna that's hearty and satisfying.

mainitalianpastacasserolebeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups raw cashews (soaked in water*)
  • juice of 2 lemons
  • 1 teaspoon salt
  • 16 ounces frozen spinach (defrosted)
  • 1 small yellow onion (diced)
  • 8 ounces mushrooms (such as cremini, chopped)
  • 4 garlic cloves (minced)
  • 6 ounces tomato paste
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper (optional)
  • 2 cups cooked brown lentils (about 3/4 cup dry)
  • 1 15 ounce can crushed fire roasted tomatoes
  • 1 15 ounces can diced tomatoes with herbs
  • 1/4 cup dry red wine (optional)
  • 3 medium zucchini (sliced 1/8" thick)
  • 1/2 cup whole grain or gluten-free breadcrumbs
  • 2 tablespoons nutritional yeast
  • fresh basil for topping
PREP
60M
SODIUM
811MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.