8-Ingredient Zucchini Lasagna

This vegan lasagna tastes amazing. You won't believe it has no ricotta in it.

Yield: 6 sides or 3 meal-sized portions

Ingredients

1 cup soaked blanched almonds

2 tsp nutritional yeast

2.67 tbsp fresh basil

2/3 tsp dried oregano

2 tsp lemon juice

1 tsp olive oil (optional for flavor and richness)

1/3 tsp sea salt + pinch black pepper

2.67 tbsp water

9.33 oz marinara sauce (I used about double this)

1 zucchini, sliced thinly with mandolin

Instructions

1. Let almonds soak in water overnight (or 6 hours) or in very hot water 1 hour.

2. Preheat oven to 375 degrees

3. Add nuts into food processor. Mix until fine meal forms. Add remaining ingredients (through water) to form well-pureed paste.

4. Layer marinara -> zucchini -> ricotta -> marinara -> zucchini -> repeat. Top two layers should be zucchini and sauce.

5. Bake covered for 45 minutes. Remove foil and bake 15 minutes more.

Inspired by Minimalist Baker

Nutritional Info (Based on 1/3 serving)

391 calories, 27.7g fat, 27.5g carbs, 11g fiber, 12.5g sugar, 14.2g protein