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Zucchini & Green Lentil Lasagne

Print Recipe
Prep Time:15 minutes
Cook Time:1 hour

Ingredients

Ingredients

  • 1 package Explore Cuisine Organic Green Lentil Lasagne noodles
  • 1 jar 25-ounce of tomato sauce (approximately 3 cups)
  • 1 medium eggplant thinly sliced
  • 2 medium zucchini thinly sliced
  • 1 large green pepper thinly sliced
  • 1 4- ounce can sliced olives
  • ½ cup chopped fresh basil

Cashew Cream Sauce

  • 1 ½ cups of cashews
  • ¾ cup filtered water
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt

Instructions

Cashew Cream Sauce Directions

  • Add cashews into a bowl or mason jar and fill with water until the cashews are submerged. Let cashews soak overnight.
  • Drain cashews and add soaked cashews into a high-speed blender
  • Add 1 cup of filtered water the blender with sea salt and lemon juice.
  • Blend on high for 2-3 minutes, until creamy and smooth. You may need to add more water to get the sauce to a consistency you prefer.
  • Store in the refrigerator and, for the best experience use within 7 days

Lasagne Directions

  • To make our lasagne, begin by thinly slicing the eggplant, zucchini and green pepper.
  • Then rinse and chop the basil.
  • Layer your lasagne, making sure the noodles are fully covered in sauce, especially along the edges.
  • Finish layering with sauce, saving some cashew cream for later.
  • Cover with parchment and foil, and bake in a preheated 350 degree oven for 45 minutes.
  • Remove the cover, add the remaining cashew cream and bake for 15 more minutes, top with fresh basil and serve!
Servings: 4
Author: Healthy Grocery Girl