Zucchini Lasagna | Gluten Free Recipe
2 medium zucchini
2 links of italian Field Roast sausage (optional)
1 cup cashews | soaked over night or boiled until tender
1 16 oz. jar of tomato basil marinara sauce
1 16 oz. package of firm tofu | strained and squeezed/patted dry
8 fresh basil leaves (or 1 tbsp of dried basil)
3 tbsp lemon juice
2 tsp thyme
2 tsp garlic
2 tsp onion
1/2 tsp sage
2 tsp parsley
salt and pepper
Preheat your oven to 375 F.
Wash zucchini thin slice into thin strips using a Y peeler. (image of a Y peeler below) reserve the left over thick strip, dice and set aside.
Dice up your onion and italian links. Saute them with your diced zucchini and set aside to cool. You can season with salt and pepper but the links are super flavorful that it really won’t make a difference.
To make your ricotta, blend together the cashews (soaked or boiled) with the tofu, lemon juice, basil, thyme, garlic, onion, sage, parsley, and salt and pepper. Blend until you no longer see large chunks of tofu and ricotta. It should resemble the texture of ricotta.
Assemble your lasagna starting with the zucchini then filling then ricotta then sauce. Repeat until you are completely out of all four parts.
Bake in the oven for 25-30 minutes. Once the edges brown, its ready to eat. Allow it to cool for about 10 minutes before slicing or it will break apart. Enjoy!!