Nutritional Wisdom with Carly Pollack

8 Ingredient Zucchini Lasagna

8 Ingredient Zucchini Lasagna

3 cup raw macadamia nuts
2 tbsp nutritional yeast
1/2 cup fresh basil
2 tsp dried oregano
1 lemon, juiced
1 tsp extra virgin olive oil
1 tsp sea salt
1 pinch black pepper
1/2 cup water
1 28 oz jar marinara sauce
3 large zucchini squash, thinly sliced

Preheat oven to 375 degrees F. Add macadamia nuts to a food processor or blender and mix to combine, scraping down sides as needed. You're looking for a fine meal. Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper, water and vegan parmesan cheese (optional). You are looking for a well-puréed mixture/paste. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness. Pour about 1 cup marinara sauce into a 9x13-inch (or similar size) baking dish and line with thinly sliced zucchini. Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of marinara sauce and then top with more zucchini slices. Place seam side down in the sauce-lined baking dish. Continue until all filling and zucchini are used up. The top two layers should be zucchini and then sauce. Sprinkle on vegan parmesan cheese (optional), and then cover with foil. Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.

If you want to add meat, cook ground beef or turkey in a sauce pan and add layers as you like!

9 servings