Zucchini and nut "cheese" lasagna
Author: 
Recipe type: Dairy-free veggie and meat recipe (with optional dairy)
Cuisine: Italian
 
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.
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.
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/08/11/zucchini-and-nut-cheese-lasagna/