SafePlates

Ingredients

• 6 oz (170g) gluten-free lasagna noodles
• 2 medium zucchinis (about 12 oz/340g), chopped
• 1 cup (240ml) unsweetened plant-based milk (such as almond or soy)
• 1/2 cup (75g) raw cashews, soaked for 2 hours and drained
• 2 tbsp (30ml) olive oil
• 1 small onion (about 4 oz/115g), diced
• 2 cloves garlic, minced
• 1 can (14 oz/400g) crushed tomatoes
• 1/2 cup (15g) fresh basil leaves, chopped
• 1/2 tsp (2g) dried oregano
• 1/2 tsp (2g) salt, plus more to taste
• 1/4 tsp (1g) black pepper
• 1/4 cup (15g) nutritional yeast
• 1 cup (60g) fresh spinach, chopped
• 1/2 cup (60g) vegan mozzarella-style shreds (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the gluten-free lasagna noodles according to package instructions. Drain and set aside.
3. Heat 1 tablespoon (15ml) olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 1 minute.
4. Add the chopped zucchini to the skillet and cook for 5-6 minutes until softened. Remove from heat and let cool slightly.
5. In a blender, combine the cooked zucchini mixture, soaked cashews, plant-based milk, nutritional yeast, 1/2 teaspoon (2g) salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
6. In a separate saucepan, heat the remaining 1 tablespoon (15ml) olive oil over medium heat. Add the crushed tomatoes, dried oregano, and half of the chopped basil. Simmer for 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.
7. Spread a thin layer of tomato sauce on the bottom of a small baking dish (about 8x8 inches/20x20cm).
8. Layer 1/3 of the cooked lasagna noodles over the sauce. Spread 1/3 of the zucchini sauce over the noodles, then sprinkle with some chopped spinach and a spoonful of tomato sauce.
9. Repeat the layers two more times: noodles, zucchini sauce, spinach, and tomato sauce.
10. If using, sprinkle vegan mozzarella-style shreds on top.
11. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
12. Let the lasagna rest for 10 minutes before slicing. Garnish with the remaining fresh basil before serving.

Tip

For extra flavor, add a pinch of red pepper flakes to the tomato sauce or top with toasted pine nuts before serving.