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Noodleless Zucchini Lasagna


Eve's altered version of GF Vegetable Lasagna

Zucchini strips replace the noodles in this hearty, Italian-flavored casserole.


One full batch of Flavored Cashew Ricotta Cheese (see below)
2 organic sweet potatoes, baked (about 1 & 1/2 lbs.)
710 ml3 cups of organic baby spinach, packed (4 oz.)
230 g8 oz. mushrooms, sliced
1 to 2 (about 1/2 lb.) red or yellow peppers, sliced thin with mandoline or food processor
340 g12 oz. tomato sauce
8-10 fresh basil leaves, thinly sliced (optional)
3 medium-sized yellow squash/zucchini, sliced thin (lengthwise) with mandoline or food processor

Flavored Cashew Ricotta Cheese (makes 3 cups):
470 ml2 c. soaked raw cashews
270 ml1 & 1/8 c. water
44 ml3 Tbsp raw tahini
74 ml5 Tbsp nutritional yeast
15 ml1 T. fresh squeezed organic lemon juice
1 & 1/2  tsp. sea salt


First make the ricotta by combining all ingredients in a blender.

Peel the baked sweet potatoes and slice into strips or, if too soft, just mash them.

Coat the bottom of a 9x12" rectangular casserole dish with tomato sauce. Add the remaining ingredients in layers:
zucchini strips
sweet potato
mushrooms & peppers
tomato sauce
Repeat, ending with tomato sauce. Sprinkle with chopped basil and decorate with any leftover zucchini slices.

Bake uncovered at 325 F for 1 hour. For the best flavor, refrigerate overnight and then reheat.


*If I put the zukes in the processor sideways, I get a nice lasagna-noodle flat shape, 3 or 4 inches long, however the recipe works well with circular slices too.

This is my simplified, enlarged version of Gluten Free Vegetable Lasagna.

Major Ingredients: 


Sigrid substituted artichoke tapenade for the tomato sauce and found it worked well.