Vegan Lasagna

October 02, 2017

Vegan Lasagna

Serves: 6-8


  • 1 cup unsalted cashews
  • ½ cup unsweetened almond milk
  • ¼ cup fresh basil leaves, plus extra for garnish
  • 2 garlic cloves
  • Organico Bello Tomato Basil pasta sauce
  • 6 medium zucchinis
  • ½ tsp sea salt, plus extra for zucchini slices

Soak the cashews in a bowl of water for 30 minutes. Drain and rinse well. Combine cashews, almond milk, basil leaves, garlic and salt in a blender or food processor blend until smooth.

Preheat oven to 375 degrees F.

Meanwhile, slice each zucchini into ⅛-inch thick slices. Salt the zucchini slices and set aside for 20 minutes to drain out excess water. Squeeze as much water out of the zucchini slices as possible.

Spread a few tablespoons of Organico Bello Tomato Basil sauce on the bottom of a baking dish and top with 4-5 zucchini slices, or as many as needed to cover bottom.

Top the slices with ½ cup Organico Bello Tomato Basil pasta sauce and ¼ cup cashew cheese. Repeat with the remaining ingredients, ending with a final layer of sauce and cheese.

Bake for 30 minutes or until the top of the lasagna is golden brown.

Garnish with fresh basil, serve, and enjoy!

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