zucchini lasagna

Zucchini & nut “cheese” lasagna

Lasagna made with zucchini and NUTS: a dairy-free dish  That you can add dairy to

I love it when Paleo dishes and vegan dishes intersect. You can serve this dish to serve to Paleo peeps and vegans/vegetarian alike with a little tweaking (just leave out the optional dairy and bacon).

Because my vegan days are long behind me (I did an 8 month raw food experiment that failed miserably), I added bacon and cheese to my lasagna. But for dairy free and vegan folks leave those out and add more nut cheese and tomato sauce. You can even add nutritional yeast to give it a cheesier flavor.

If you suffer from candida replace the yeast with a splash of apple cider vinegar.

This dish is perfect for getting rid of leftovers. Layer last nights dinner between piece of thinly sliced zucchini. And if you want this dish to have more protein, mix a can of tuna or cooked ground beef with the crushed tomatoes.

And if you like crunch, sprinkled some crushed kale chips on top after it comes out of the oven. I used these vegan, cheese flavored chips.

zucchini lasagna

A handy tool for making noodle-thin strips of zucchini is a mandoline slicer. You can adjust the settings to get thinner or thicker slices.

I use my mandoline slicer to cut onions and carrots into quick rounds. It saves a ton of time and creates perfect, evenly sliced veggies.

If you don’t have a mandoline you can also use a cheese slicer to get thin strips of zucchini, but you can’t adjust the thickness.

And make sure to use crushed tomatoes from a jar, not a can because the acidity of the tomatoes can leach bad chemicals from the can.

zucchinilasagna

Ingredients

2 medium sized zucchinis, cut into thin, flat slices

1/2 cup of crushed tomatoes (I use organic tomatoes in a jar like this one)

2 slices of bacon, chopped

1/4 of an onion, diced

Optional: for more protein mix a can of tuna or 1/4 pound of cooked ground beef with the crushed tomatoes before you start layering the lasagna.

Nut cheese (you can make this with cashews only but the pinevnuts give it an amazing flavor)

1/2 cup of cashews
1/2 cup of toasted pine nuts Superior Nuts Raw Pine Nuts (1 Pound) – Grade A
1/4 cup of sunflower seeds
1 or 2 garlic cloves, chopped
1 teaspoon of salt or Fish Sauce
1 whole lemon, juiced
1 to 2 tablespoons of water to create a smoother sauce
1 teaspoon of Smoked Paprika
1 tablespoon of olive oil
Optional: 1 teaspoon of red chili flakes
Optional: 1 tablespoon of nutritional yeast or 1 teaspoon of apple cider vinegar
Optional: 2 tablespoons of crushed kale chips.

How to

In a food processor, combine, the nuts, chopped garlic, salt or fish sauce, lemon juice, pepper flakes, and nutritional yeast.

Add water one tablespoon at a time to create a smoother texture. Or instead of water you can add more lemon juice or apple cider vinegar if you want your nut cheese to be tangy.

Slice the zucchinis with a mandolin or cheese slicer. If you want to make a thicker lasagna, slice 3 zucchinis.

Saute the bacon and onions in a pan until they are cooked through.

Line a baking dish with parchment paper and start layering the first layer of zucchini strips. Cover the bottom of the baking dish.

Pour a little bit of olive oil on the first layer of zucchini and sprinkle with salt. Spread the first layer of nut cheese on top and cover with another layer of zucchini strips.

The next layers should be onions and bacon and a little bit of tomato sauce and layer more zucchini on top of that.

Keep layering nut cheese, sauce and onions and bacon until you run out of ingredients.

If you do tolerate dairy, sprinkle some grated mozzarella and/or Parmesan cheese on top.

Bake at 350 degrees for 35 minutes. Sprinkle some kale chips on top for added crunch.

Enjoy your sexy veggies, Italian-style…

zucchini lasagna

 

Zucchini and nut "cheese" lasagna
 
This zucchini lasagna leverages the creaminess of nut cheese with the meatiness of bacon and the umami tanginess of tomato sauce. Delight your favorite dairy-free or vegan (leave out the meat) friends with this simple layered dish. Melt some cheese on top if you tolerate dairy.
Author:
Recipe type: Dairy-free veggie and meat recipe (with optional dairy)
Cuisine: Italian
Ingredients
  • Ingredients
  • 2 medium sized zucchinis, cut into thin, flat slices
  • ½ cup of crushed tomatoes
  • 2 slices of bacon, chopped
  • ¼ of an onion, diced
  • Nut cheese (you can make this with only cashews but I mixed cashews with toasted pine nuts and sunflower seeds)
  • ½ cup of cashews
  • ½ cup of toasted pine nuts (link)
  • ¼ cup of sunflower seeds
  • 1 or 2 garlic cloves, chopped
  • 1 teaspoon of salt or fish sauce (link)
  • 1 whole lemon, juiced
  • 1 to 2 tablespoons of water to create a smoother sauce
  • 1 teaspoon of smoked paprika
  • Olive oil
  • Optional: 1 teaspoon of red chili flakes
  • Optional: 1 tablespoon of nutritional yeast or 1 teaspoon of apple cider vinegar
Instructions
  1. In a food processor, combine, the nuts, chopped garlic, salt or fish sauce, lemon juice, pepper flakes, and nutritional yeast.
  2. Add water one tablespoon at a time to create a smoother texture. Or instead of water you can add more lemon juice or apple cider vinegar if you want your nut cheese to be tangy.
  3. Slice the zucchinis with a mandolin or cheese slicer. If you want to make a thicker lasagna, slice 3 zucchinis.
  4. Saute the bacon and onions in a pan until they are cooked through.
  5. Line a baking dish with parchment paper and start layering the first layer of zucchini strips. Cover the bottom of the baking dish.
  6. Pour a little bit of olive oil on the first layer of zucchini and sprinkle with salt. Spread the first layer of nut cheese on top and cover with another layer of zucchini strips.
  7. The next layers should be onions and bacon and a little bit of tomato sauce and layer more zucchini on top of that.
  8. Keep layering nut cheese, sauce and onions and bacon until you run out of ingredients.
  9. If you do tolerate dairy, sprinkle some grated mozzarella and/or Parmesan cheese on top.
  10. Bake at 350 degrees for 35 minutes.

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DISCLOSURE OF MATERIAL CONNECTION: Some of the links in my blog are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that align with the ideals of Healy Eats Real and that I believe would be of value to my readers. FDA DISCLOSURE: Information and statements regarding health claims on this blog have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.
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