This is a great way to use up all that delicious zucchini when it’s in season! I love the idea of using roasted zucchini slices in place of the lasagna noodles! While the zucchini is roasting in the oven, you can whip up the tofu-cashew ricotta. As is true with most plant-based recipes, this one is flexible too. You can add other veggies like spinach or mushrooms, or even add layers of lasagna noodles if you love pasta!
– 2 medium zucchini, sliced longways in 1/4″ slices
– 2 cups of your favorite tomato/spaghetti/marinara sauce
– 1 batch tofu-cashew ricotta (recipe below)
– Nutritional yeast or vegan parmesan for top (optional)
Tofu-Cashew Ricotta: (makes approx 1-1/2 cups)
1/2 block tofu, moisture pressed out
1/2 cup cashews, soaked for a few hours (or boiled for about 10 min)
1/2 cup unsweetened almond milk (or other unsweetened non-dairy milk)
1 Tblsp lemon juice
1 Tblsp olive oil
1/2 tsp salt
1/2 tsp apple cider vinegar
1/4 tsp garlic powder
Step 1 – Roast zucchini
Place zucchini in single layer on cookie sheets
Salt zucchini slices and brush lightly with olive oil on both sides
Bake at 375 degrees for 10 min
Flip slices and bake other sides for 10 min
Step 2 – Make tofu-cashew ricotta while zucchini is roasting
Add all tofu-cashew ricotta ingredients to food processor bowl except for tofu.
Blend on high until smooth.
Add tofu and blend a few seconds more.
The consistency should resemble ricotta cheese. If needed, add a bit more almond milk.
Step 3 – Assemble layers in baking pan (8″x8″ or 9″x9″)
Spoon a little sauce in bottom of baking pan
Arrange 1/3 of zucchini slices in pan
Spoon approx 1/2 of ricotta on top of zucchini
Spread some sauce on top of ricotta
Arrange 1/3 of zucchini slices
Repeat ricotta and sauce
Arrange rest of zucchini slices
Top with sauce and any leftover ricotta
Sprinkle with nutritional yeast or vegan parmesan if desired
Bake at 350 degrees until heated through – 25-45 min (depending on temperature of ingredients to start with)
Let stand for 5-10 minutes before cutting