Even if you think you need pasta and cheese for lasagne, you won't miss it here. This dish is light and delicious and most carnivores can’t believe there’s no meat or dairy in here. And it's gluten free and vegan. We use a food processor to slice the zucchini, but you can also slice thinly by hand.
– 5 zucchinis (sliced thin and set aside)
– 1 pound of cashews (cheaper if you buy them chopped)
– about 1 cup or a little under of basil
– tomato sauce (I jar my own in the summer, but you can buy a jar or use canned tomatoes)
– salt and pepper to taste
Preheat oven to 375. Blend the cashews with basil in a food processor or blender with about ½ cup or more of water. Add salt and pepper. This is like your ricotta, and should have a similar consistency.Scrape down the sides of the food processor as you go.
Next, in a casserole dish, layer tomato sauce. Then layer slices of zucchini. Next layer on your cashew mixture. Add more tomato sauce and keep repeating these steps. Then bake for about 30 minutes at 375 degrees.