No-Bake Lasagna

Is the summer getting hot?  Sometimes it is great to make a meal that involves no ovens, heat, or cooking equipment.  Raw, vegetarian, vegan, and refreshing.  I am 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 Healthy Kids Ideas Exchange and Nurture!


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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