Cover the pan and continue to simmer for 15 minutes. Next add the dried herbs, both cans of tomatoes and their juices and the tomato paste. If you have red wine on hand, pour in 1/4 cup and turn the heat up slightly so that the wine simmers for about 5 minutes. Add the garlic and the mushrooms, sprinkle with salt & pepper, stir together and cook for another 3 minutes. To make the lentil mushroom marinara: warm one tablespoon olive oil in a large saucepan/skillet over medium heat.Add it to the bowl with cashew cheese and a dash of salt & pepper then stir everything together until well-combined. Repeat this step until the spinach is mostly dry. Fold a few paper towels together and use them to press on top of the spinach so that the excess water strains out of the bottom. Spoon the cashew cheese out into a large bowl and set aside. Once the frozen spinach has defrosted, place it in a strainer. You will probably need to use a spatula to scrape down the sides in between blending. Blend on high until smooth with a texture similar to ricotta cheese. To make the cashew ricotta: Drain and rinse the soaked cashews then transfer them to a blender or a food processor, along with lemon juice and one teaspoon of salt.If you’re new to plant-based eating or want to impress someone that’s skeptical about it, I hope you’ll give this recipe a try! It’s one of our favorites and I have a good feeling you’re going to love it too. I was worried that it would be really watery or not hold together well but it turned out to be just the opposite. The cashew ricotta does a great job binding everything together and, surprisingly, there’s only a minimal amount of water produced by the zucchini. You repeat that step three times, top with breadcrumbs mixed with nutritional yeast, then cover and bake for 30 minutes. ![]() The cashew ricotta gets spread on top of the zucchini then layered with marinara. All you have to do is slice the zucchini and layer it in a baking dish. Once you have the ricotta and the marinara made, it comes together super quick. However, you can always substitute your favorite marinara in it’s place. Not just for nutrition, but also for flavor. It adds more work to the recipe but I promise it’s worth it. In addition to the cashew ricotta, I incorporated the lentil mushroom marinara from my Spaghetti Squash Bowls. I loved that idea and immediately added it to my list. I knew I wanted to create something else using that incredible cashew ricotta but I have to thank Kelli for inspiring this recipe. She wrote to me after trying my stuffed shells and suggested using the ricotta to make a zucchini lasagna. They’re easily one of my favorite recipes on here because: a) they’re so simple to make and b) they’re a prime example of how amazing vegan food can be without the need for any funky ingredients or faux-meat. This recipe is based off my Cashew Ricotta and Spinach Stuffed Shells. If you’re not vegan, please don’t let that word scare you away from this recipe! When I said in the description above that it’s just as good as the original, I meant it. In fact I’d feel confident serving it to the biggest cheese-lovers out there. ![]() ![]() Just as delicious and satisfying as the original! (gluten-free) Vegan Cashew Ricotta Zucchini Lasagna- a light and healthy take on classic Italian lasagna made with cashew ricotta, marinara and fresh basil.
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