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food

Noodle-Free Lasagna with Cashew Cheese

When you want something warm and filling, but not overly indulgent, give this noodle-free lasagna with cashew cheese a try.

Ingredients

  • Filling:
  • 1 eggplant
  • 2 zucchini
  • 2 yellow squash
  • 1 onion, thinly sliced
  • 1 jar paleo tomato sauce
  • Cashew cheese:
  • 3 cups cashews, soaked for at least 3 hours
  • 1 cup unsweetened flax milk
  • 6 tablespoons lemon juice
  • 4 tablespoons nutritional yeast
  • 4 cloves garlic
  • 4 teaspoons salt
  • Toppings:
  • 1 red tomato, thinly sliced
  • Freshly chopped basil

Steps

  1. Preheat oven to 350 degrees.
  2. Use a mandoline to cut thin strips of eggplant, zucchini and squash.
  3. In a blender, combine all cashew cheese ingredients.
  4. In a baking dish, layer sliced veggies, tomato sauce and cheese. Finish with a last layer of cashew cheese and sliced tomato.
  5. Bake for 35 minutes. Top with fresh basil before serving.