8 Ingredient Zucchini Lasagna

Recipe by Minimalist Baker

Ingredients

• 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

Directions

• 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.

Serving Size
6 servings

Posted To: Entree, Vegetarian