Last week I shared with you my kids favourite easy mid week recipe. This week I bring to you one of my own ultimate favourites. This recipe is vegan and gluten free like all the recipes I cook :)
This recipe was sourced from one of my absolute favourite websites for meal ideas. (hint; you are going to see a lot of these recipes shared on my page over the coming weeks) The Minimalist Baker - https://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/
1 hour 20 mins
3 cups (402 g) raw macadamia nuts
2 Tbsp (6 g) nutritional yeast
1/2 cup (30 g) fresh basil, finely chopped
2 tsp dried oregano
1 lemon, juiced (2 Tbsp or 30 ml)
optional: 1 Tbsp extra virgin olive oil (for flavor + richness)
1 tsp sea salt + pinch black pepper
1/2 cup (120 ml) water, plus more as needed (reduce if using tofu as it requires less)
optional: 1/4 cup vegan parmesan cheese, plus more for topping
1 28-ounce (793 g) jar favorite marinara sauce (ensure refined sugar free and vegan friendly)
3 zucchini squash, thinly sliced with a mandolin (or sub eggplant with this recipe as a guide)
Preheat oven to 200 C.
Add macadamia nuts to a food processor or blender and mix to combine, scraping down sides as needed. You're looking for a fine meal.
Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper, water and vegan parmesan cheese (optional). You are looking for a well-puréed mixture/paste.
Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
Pour about 1 cup marinara sauce into a 9x13-inch (or similar size) baking dish and line with thinly sliced zucchini.
Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of marinara sauce and then top with more zucchini slices. Continue until all filling and zucchini are used up. The top two layers should be zucchini and then sauce. Sprinkle on vegan parmesan cheese (optional), and then cover with foil.
Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.
Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for 2-3 days in the refrigerator, or in the freezer up to 1 month.