Lasagna with Cashew Cheese and Broccoli Tomato Pesto

Instructions

1.    To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside. 

2.     To make the cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside. 

3.     To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.

4.    Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go.

 

Serves: 3-4

Ingredients

  • Lasagna noodles:

  • 1 zucchini

  • Cashew cheese:

  • 2/3 cup cashews

  • 2 peeled garlic cloves

  • 1 Tbsp fresh lemon juice

  • 1-2 tsp dried rosemary

  • 2-3 Tbsp nutritional yeast (optional) 

  • Salt and pepper, to taste

  • Water, as needed

  • Sun-dried tomato and broccoli pesto: 

  • 1/2 head of broccoli

  • 2 Tbsp sun dried tomatoes 

  • 1 Tbsp olive oil (only if your sun-dried tomatoes aren't already stored in oil)

  • Salt, pepper and dried herbs, to taste

  • Water, as needed 

  • Other layerings:

  • Mushrooms

  • Tomatoes

  • Basil leaves

  • Sprouts

Julia ScottBatch1