
This is from Vegan 100 by Gaz Oakley. It is a bit of work and oh so worth it!! Slice the zucchini as thin as possible for the best results. If you have leftovers it makes a great lunch!
“Cheese” sauce:
- 1 c raw cashews, soaked for 1 hour, drained
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp thyme
- 3/4 c almond milk
- Salt and pepper
Place all ingredients in a food processor or blender and pulse till smooth. Pour into a container and chill in fridge.
Tomato Sauce:
- 1/3 c sun dried tomatoes in oil, drained
- 1 large tomato, chopped
- 2 tbsp olive oil
- 1 clove garlic
- 4 tbsp water
- 1 tbsp lemon juice
- 1 tbps basil leaves
Combine in a food processor and pulse till almost smooth.
Pesto:
- Handful of basil
- Handful of parsley
- 1/2 avocado
- 2 tbsp olive oil
- 1/4 c water
- 1/2 c pine nuts
- 1 clove garlic
- 2 tbsp lemon juice
- Salt and pepper
Combine in a food processor, pulse until smooth and chill till ready to use.
For lasagna:
- 4 small zucchini, sliced thin as possible lengthwise
- 2 large tomatoes, sliced thin
- Basil leaves
On a plate layer zucchini sliced, basil leaves, tomato slices, spread on pesto, spoon on tomato sauce and spread “cheese” sauce, repeat.
Serve 4.