Plant Based Lasagna

Let’s just jump right into this recipe today. I whipped up some plant-based lasagna this past weekend made out of zucchini. This recipe took a few steps to construct and prepare, along with moments of messy, but it was all worth it in the end. Whatever you do, let your inner child out to play with this one!


The original recipe called for Toffuti Ricotta cheese for the “cheesy” lasagna filling. However, I could not find this ingredient at the store, they were all out that day. No problem, I got to jazz things up and make my own “cheesy” filling thanks to and her lasagna recipe.


5 medium zucchinis

2 avocados

1/2 cup tomato sauce

1/2 cup basil leaves, ripped into small pieces

salt & pepper, to taste

For the “Cheese”/ Lemon Basil Cashew Cheese:

1 cup raw cashews, soaked in water for 30 mins or overnight

2 garlic cloves, peeled

1/4 cup fresh lemon juice

1 tablespoon Dijon mustard

1/4 cup vegetable broth or water (possibly more as needed)

1 1/2 cups fresh basil

1/2 cup nutritional yeast

salt & pepper, to taste

To Prepare:

Preheat oven to 350 degrees. Trim the ends off your zucchinis and throw away. Slice the zucchini lengthwise about 1/16″ think (a mandolin may help with this, but a knife works fine, jut not as straight). Place on parchment paper-lined baking sheet. Lightly brush with oil and season with salt and pepper. Bake until soft; about 10 mins. Remove from the oven and let cool.

Smash up your avocados and put them in a food processor with half of your basil, a pinch of salt, and 1/4 cup water. Blend this mixture until smooth. Set this basil-avocado cream aside in a bowl. Rinse out food processor.

For the lemon basil cashew cheese, drain the cashews and rinse. Then add the cashews to the food processor along with all the other ingredients (garlic cloves, veggie broth, lemon juice, mustard, basil, nutritional yeast, and salt & pepper) and process until smooth. Then set aside in another bowl.

To Construct Lasagna:

Line the bottom of a 9″ pan with a layer zucchini. Spoon in two heaping spoonfuls of tomato sauce. Then add half of  the basil-avocado cream by teaspoonfuls. Cover with another layer of zucchini and add in the lemon basil cashew cheese. Repeat until you are out of zucchini or pan is full. Then bake for 25 minutes. Let sit for 10 mins before serving. Serve with a little side salad and possibly some garlic bread. Sprinkle some shelled hemp seeds on top for some extra fun. YUM!

*For the constructing of the lasagna, I used 5 zucchinis, but they were kind of small, so I had less zucchini to work with. When I constructed my lasagna, I had to shrink my lasagna square down smaller than the size of the pan, but it still worked out fine.

*Also, you will probably have left over lemon basil cashew cheese, YAY! This is a raw and yummy all by itself. I put my extra cheese aside and had it the next day over some gluten free quinoa pasta and broccoli and it was divine! It would also make a great dip for anything.


Enjoy, my friends!

Light & Love,

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