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vegan gluten free lasagna with zucchini

Vegan Gluten Free Lasagna

Vegan and gluten free lasagna but still freakin delicious, featuring savory zucchini layers and a creamy cashew sauce.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 29 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Method Video

Ingredients
  

Vegan Gluten Free Lasagna
  • 2 medium zucchini
  • 1 can black beans
  • 1 red bell pepper
  • 1 can crushed tomatoes
  • 3 garlic cloves
  • 1 onion or leek
  • 1 cup fresh basil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • salt
Cashew Cheese Sauce
  • 100 g cashews
  • 1 cup water
  • ⅓ cup lemon juice
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika powder (optional)
  • ½ tsp turmeric (optional)
  • salt (herbal)

Method
 

Vegan Gluten Free Lasagna
  1. Thinly slice the zucchini.
  2. Chop onion, garlic, and bell pepper.
  3. Sauté onion, garlic, and bell pepper until tender.
  4. Add crushed tomatoes and seasonings.
  5. Mix in beans; simmer for 15 minutes.
  6. In a baking dish, layer with chili sauce, zucchini, chili, and cashew cheese.
  7. Repeat layers.
  8. Finish with cashew cheese on top.
  9. Bake at 180°C (356°F) for 30-45 minutes.
  10. Top with fresh basil after baking.
Cashew Cheese Sauce
  1. Soak cashews for at least 6 hours or 1/2 hour in boiling water.
  2. Blend all the ingredients until creamy. Add more seasoning or water if needed.