Easy Vegan Lasagna
January 16, 2020
This delicious dairy-free and gluten-free Vegan Lasagna swaps out the noodles with zucchini (courgettes) and is excellent when paired with an easy cashew cream sauce.
- Prep: 45 mins
- Cook: 45 mins
1 hr 30 mins
3. Heat the olive oil in a large sauce pan or deep-sided skillet. When shimmering, add the onions and sauté on medium-low heat until starting to turn golden brown. Add the garlic, oregano and crushed red pepper and sauté 1-2 minutes.
8. Using a mandolin (or a sharp knife), thin slice the zucchini lengthwise into ¼” strips. Place the strips on a clean towel (or paper towels) and sprinkle with 1 tsp. salt. Allow to rest for 10 minutes, then pat dry.
10. Lightly coat a deep baking dish with olive oil, then make a bottom layer of slice zucchini, add a thin layer of cashew cream and season with salt and pepper. Then add a layer of tomato sauce. Repeat this process two more times.
Recipe Credit Source: https://herbivoreskitchen.com/2020/01/easy-vegan-lasagna-recipe/
For The Sauce & Zoodles:
For The Cashew Cream:
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