No-Noodle Lasagna

Though I’ve rarely met a pasta I didn’t like, this no-noodle lasagna is probably one of the most requested dishes that people come from far and wide for — savory, rich and satisfying (and GF too!)

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Serves 6-8

You’ll need a 9x13 baking dish or pan.

Preheat oven to 375

Ingredients:

• 2 sliced green zucchini
• 2 sliced yellow squash
• 4 cups washed spinach
• 1 cup basil
• Tomato sauce of your choice
• Cashew ricotta (recipe & ingredients below)

*You can of course add any of your own favorite veggies to the mix

Directions:

1. Slice the raw veggies in long strips
2. Spray baking dish
3. Spread a little tomato sauce on bottom of pan and begin layering the vegetables as follows: zucchini, spinach, basil, top layer with cashew ricotta and sauce. Then squash, spinach, basil, top layer with cashew ricotta and sauce. Repeat both again to create total of 4 layers.
4. Cover with parchment paper and foil bake for 40 minutes at 375
5. Remove foil and parchment paper and bake for an additional 15 minutes

Cashew Ricotta

*Pre-soak cashews in hot water for at least 1 hour or overnight in cold water

Ingredients:

• 5 cups cashews
• 1 tbsp lemon juice
• 1/4 cup nutritional yeast
• 1/2 Tbsp salt
• 5 Tbsp olive oil
• 1 clove garlic
• 3 cups water
• 6 oz. tofu

Directions:

1. In a blender, combine all ingredients EXCEPT tofu and begin blending
2. Add 4-6 oz. tofu and a bit more water to thicken and give body to the ricotta
3. When ready to serve, top with additional hot sauce

*You can keep in fridge and re heat at 350 for 20 minutes

—Lea Haas, Owner, The Garden Cafe Woodstock