YOUR SOLIN GENERATED RECIPE
Dairy-Free Zucchini Lasagna with Cashew Ricotta
A vibrant, plant-based lasagna featuring thinly sliced zucchini layered with a rich red lentil tomato sauce and a creamy, dairy-free cashew ricotta blended with silken tofu. Fresh spinach, aromatic garlic, and sweet onion bring it all together into a satisfying dish that's both hearty and light.
INGREDIENTS
1 medium Zucchini (~196g)
1/4 cup Cashews (~36g)
1/4 cup Silken Tofu (~61g)
1 cup cooked Red Lentils (~198g)
1/2 cup Tomato Sauce (~125g)
1/4 medium Onion (~30g)
2 cloves Garlic (~6g)
1 cup fresh Spinach (~30g)
4 sprigs Fresh Basil
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife. Lightly salt the slices and let them sit for 10 minutes to release excess moisture, then pat dry with paper towels.
In a small food processor, blend the cashews and silken tofu with a pinch of salt, a squeeze of lemon, and a dash of nutritional yeast (optional) until smooth and creamy. Set aside as your cashew ricotta.
In a skillet over medium heat, sauté the quartered onion and minced garlic until fragrant and lightly softened. Add the cooked red lentils and tomato sauce, stirring to combine. Let the mixture simmer for 5-7 minutes. Season with salt, pepper, and chopped basil.
Layer the zucchini slices in a small baking dish. Spread a thin layer of the red lentil tomato sauce over the zucchini, then dollop and gently spread a layer of cashew ricotta. Add a handful of fresh spinach on top.
Repeat the layers if space allows, finishing with a layer of sauce and a few basil sprigs on top.
Bake in the preheated oven for 20-25 minutes until the layers are heated through and the flavors meld together.
Allow the lasagna to cool for a few minutes before serving. Enjoy the warm, comforting, and protein-packed meal.