No-Bake Lasagna

Is the summer getting hot?  It can feel great to cool your body down with a meal that is  raw, vegetarian (and in this case vegan), and refreshing.  Nurture is proud to share this recipe with you from celebrity chef Beth Aldrich, Amazon Best Selling Author of Real Moms Love to Eat: How to Conduct a Love Affair with Food Lose Weight and Feel Fabulous.  This recipe makes a great dish for entertaining on a hot summer evening.  Thank you to Beth for sharing this recipe with Nurture and Healthy Kids Ideas Exchange!

For the cashew cheese:

1 cup raw cashews, soaked in purified water in a covered glass jar or bowl for at least 4 hours or overnight, drained
Juice squeezed from 1 fresh lemon

¾ teaspoon sea salt

For the tomato sauce:

1 to 2 cloves garlic (depending on how much you love garlic)

2 to 4 leaves of fresh basil

1 small jar of sun-dried tomatoes in olive oil (or use bagged sun-dried tomatoes and let them soak for about 15 minutes in 1 tablespoon olive oil)

1 Roma tomato, or ½ regular tomato

For assembling the lasagna:

3 medium zucchini

3 cups fresh spinach, coarsely chopped

1 tablespoon chopped fresh (or 1 teaspoon dried) oregano

Directions:
1. Make the cashew “cheese”:  Put the cashews, lemon juice, and salt in a food processor and process until smooth. Add up to 1 tablespoon water if it’s too thick. Set aside.

2. Make the sauce:  In the bowl of a food processor, add the garlic. Process until chopped, just a few pulses. Add the basil leaves and process until chopped, just a few pulses. Add the sun-dried tomato and fresh tomato. Process until smooth.

3. Assemble the lasagna:  Slice the zucchini lengthwise to make long thin “noodle” slices.  (The mandoline makes quick work of this task.)

In the bottom of a glass baking pan that is approximately 8 x 8 put ⅓ of the zucchini slices. Spread ⅓ of the cashew “cheese” over the zucchini. Sprinkle ⅓ of the chopped spinach over the “cheese.” Pour ⅓ of the sauce over the spinach. Repeat two more times to use all the ingredients. Sprinkle oregano on top.

4.  To serve, cut the lasagna into small squares. Add a big fresh salad and raw flax crackers, or a good loaf of fresh whole-grain bread, if you want your dinner to be (literally) half-baked. Store in the refrigerator for up to three or four days.

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