Vegetable Lasagna



  • 3 cups thinly sliced zucchini
  • 3 cups thinly sliced portobello mushroom caps
  • 2 thinly sliced onions
  • 3 cups thinly sliced eggplant
  • 1 28 oz jar low sugar marinara sauce
  • 1 cup raw cashews
  • 1 cup almond milk
  • 2 large sprigs basil
  • 3 cloves garlic, peeled
  • 1/4 cup nutritional yeast, plus extra for spreading on the top of the lasagna
  • 1/2 lemon. squeezed


  • high powered blender
  • vegetable steamer
  • 9 by 9 pyrex dish


  1. Steam all vegetables in a steamer basket for five minutes.
  2. While vegetables are steaming, process the cashews. almond milk, garlic, basil, lemon juice and 1/4 cup nutritional yeast in a high powered blender to create the cashew ricotta.
  3. In a lightly sprayed baking dish, layer 1/3 of the steamed veggies on the bottom of the dish. Add 1/2 of the jar of sauce and 1/3 of the cashew ricotta in layers above the veggies. Repeat with a second layer of veggies, sauce and cheese. Spread a third layer of veggies on the top of the dish, then add the last of the ricotta and spread evenly across the top. I like to garnish with some fresh herbs. such as oregano, basil and thyme and dust a layer of nutritional yeast on the top. Cover with aluminum foil. Bake in a preheated 375 degree oven for one hour and lift foil for the last ten minutes of cooking.


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