Posted on: December 3, 2020
Ingredients:
For the cheese:
½ cup raw cashews
1/3 cup water
½ tablespoon lemon juice
2 teaspoons of sea salt
Blend until smooth
For the tomato sauce:
1 cup sun-dried tomatoes
½ cup water
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
Blend until smooth
For the lasagna:
Shave vegetables using mandolin
2 medium zucchinis
2 medium summer squash
1 medium carrot
½ cup lemon juice
Handful of basil leaves
½ tablespoon extra-virgin olive oil
Instructions:
- Leave shaved layered vegetables in a casserole dish and soak at room temperature in a mixture of lemon juice, extra virgin olive oil, salt and pepper for 30 minutes.
- On a cutting board, stack ribbon of zucchini, squash, and carrots, removing the excess liquid from each ribbon.
- Spread the “cheese” across the top then spread 1/8 of the sauce. Repeat for four more vegetable layers adding basil leaves every other layer.
- Square lasagna edges with sharp knife, then serve remaining sauce on the side. For additional texture you can use brown rice pasta lasagna in addition to the layers of vegetables.
- Cook for 30 minutes at 350 degrees.
See this recipe and others from our 2020 Holiday Recipes list.
