Zucchini Lasagna with Vegan Cashew Cheese

Zucchini Lasagna with Vegan Cashew Cheese

Are you looking for a delicious and healthy gluten-free recipe? Look no further! This Zucchini Lasagna with Vegan Cashew Cheese is not only packed with flavor, but it's also a great option for those following a gluten-free diet. With layers of zucchini, savory sauce, and creamy cashew cheese, this lasagna is a crowd-pleaser that will satisfy your cravings without any guilt.

Prep Time Cook Time Total Time Servings
20 mins 45 mins 1 hr 5 mins 6 servings


  • 4 medium zucchinis, sliced lengthwise into thin strips
  • 2 cups marinara sauce
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup raw cashews, soaked in water for 2 hours and drained
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 cup vegetable broth
  • Fresh basil leaves, for garnish

Note: If you don't have nutritional yeast, you can substitute it with grated vegan Parmesan cheese.

Cooking Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, and sauté until fragrant and translucent, about 5 minutes.
  3. Add dried oregano, dried basil, salt, and black pepper to the skillet. Stir well to combine the flavors.
  4. Pour in the marinara sauce and simmer for 10 minutes, allowing the flavors to meld together.
  5. In a blender, combine the soaked cashews, nutritional yeast, lemon juice, and vegetable broth. Blend until smooth and creamy.
  6. Spread a thin layer of the marinara sauce on the bottom of a baking dish.
  7. Arrange a layer of zucchini slices on top of the sauce, covering the entire bottom of the dish.
  8. Spoon a generous amount of the cashew cheese mixture over the zucchini layer, spreading it evenly.
  9. Repeat the layers with marinara sauce, zucchini slices, and cashew cheese until all the ingredients are used, finishing with a layer of marinara sauce on top.
  10. Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, allowing the lasagna to brown slightly.
  11. Remove from the oven and let it cool for a few minutes before serving.
  12. Garnish with fresh basil leaves for an extra touch of freshness.

Serving Suggestions

This Zucchini Lasagna with Vegan Cashew Cheese is perfect for a cozy family dinner or a potluck gathering. Serve it alongside a fresh green salad or garlic bread for a complete meal. This recipe is also a great option for those who are looking to incorporate more plant-based meals into their diet. Enjoy the delicious flavors of lasagna without the gluten!

Give this recipe a try and indulge in a healthier version of a classic comfort dish. Your taste buds and your body will thank you!

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