Vegetarian Zucchini Lasagna

Posted by Kylie Hodges on

ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 

It's time to talk about Italian food. Who doesn't love it? We all have memories of Sunday dinners around the table with Grandma's famous lasagna. We all missed it during our Whole30. Until now! 

Often times, we associate a whole type of food (i.e. Italian) with one particular ingredient (in this case: pasta). But pasta is just a vehicle to get to Flavor Town, population: SAUCE!

Why put yourself through the gluten-filled trenches of Pasta City when you don't have to? And why deprive yourself of a potentially nutritious dish just because you were raised to believe it had to be held together by pasta?

Enter: zucchini. Nutritious, delicious, makes a great "noodle" base but is never one to try and steal the show. Qualities that make for a great vegetable, and also life partner.

The key to this super tasty, vegetarian Whole30 lasagna is the fresh herbs in the sauce. I'm sure your Grandma wouldn't argue with that. As they say in the Old Country: buon appetito!

Serves 2
*use organic ingredients whenever possible*
1 large zucchini, thinly sliced lengthwise
1 tablespoon olive oil
1/2 cup chopped mushrooms
1/2 cup chopped eggplant
1/4 cup sun-dried tomatoes
1/2 cup crushed, canned tomatoes
1 teaspoon minced garlic
1/2 cup chopped onion
1 teaspoon oregano, finely diced
1 teaspoon sage, finely diced
1 teaspoon basil, finely diced
1 teaspoon tarragon, finely diced
For the Cashew Cream:
1 teaspoon olive oil
1/2 cup cashews
Soak the cashews in a bowl of water for 30 minutes. Meanwhile, slice your zucchini into 1/8" thick slices. Lay them on a piece of parchment paper individually and salt them, to release some of the zucchini's water. Let sit for 20 minutes.
Heat one tablespoon of olive oil in a medium skillet. Add the diced onions and cook for 3-4 minutes, until onions are softened. Add garlic and cook for 30 seconds, continually stirring, until fragrant. Next, add the mushrooms, eggplant, crushed tomatoes, sun-dried tomatoes, and herbs. Bring to a boil, then let the sauce simmer on medium-low for 10 minutes.  
Once the cashews have finished soaking, drain and rinse them well. Add cashews and olive oil to a food processor. Blend until smooth. 
Rinse and pat zucchini slices dry. Lay two slices side by side on your plate, spoon a hearty helping of sauce over them, and top with two more zucchini slices. Add a dollop of cashew cream on top of your "lasagna". Enjoy!

 

 

 

← Older Post Newer Post →



Leave a comment