Summertime equals zucchini. So much zucchini its almost comical. If you get a CSA box, get ready to love zucchini, because you’re going to get a lot of it, if you haven’t already.
But, don’t fear, there are many ways to enjoy zucchini in different ways that won’t make you sick of zucchini. Zucchini such a versatile ingredient that I didn’t really take full advantage of until I went full gluten-free and saw just how much I can use it as a grain swap.
In addition to the ever popular zucchini noodles or zoodles for pasta, you can also thinly slice zucchini and use that as a flat noodle or a lasagna noodle. I have a soft spot for lasagna. It’s comfort food and you can get lots of milage out of one pan. And, traditional lasagna has gluten (boo) and dairy.
I’m not eliminating dairy, just trying to cut down on it. With my eczema healing up I’m trying to cut down on as many inflammatory foods as possible, and dairy is high on the inflammatory list. Also, grass-fed/organic dairy is expensive! While I totally understand why, I also prefer not to break the bank on lasagna. A grass fed steak sure, but not lasagna. Some of my friends are also cutting out dairy for health reasons, so making things dairy-free has been more on my mind lately.
Living a gluten and dairy free life doesn’t have to be a FOMO struggle, and this Zucchini Lasagna with Cashew Ricotta proves that. It’s a great marriage of being satisfying, gluten free and dairy free. The layer of cashew ricotta adds a nice richness to the lasagna and you would never miss the regular version. The fact that the ricotta is made from cashews also adds a good dose of healthy fats and proteins. I’ve also added in a basil pesto of sorts to give the top a little extra since there’s no cheese. Basil is also aplenty in the summer and adds a nice depth of flavor to it.
In addition to the cashew ricotta and the basil pesto, this lasagna also has a layer of kale and of mushrooms. As always, I encourage you to swap out with ingredients you like/ have on hand. If you prefer another kind of green, go with that. I will say, if you do spinach, sauté that down first to release the water so you don’t get a soupy lasagna. Soupy lasagna isn’t fun. Heartier greens like Swiss chard and collards you’re fine with adding in raw.
You can choose whatever mushroom you like (I chose cremini) or you can swap it out for another summer vegetable. Eggplant would work great and add more heft to this meal. Broccoli, cauliflower, or another summer squash would also be a great filling.
This lasagna is a great weekend cook or meal prep day addition. Real talk, I made the components for this lasagna in two parts. One day I made the ricotta and prepped the fillings, the next day I made the sauce, the pesto, and assembled the whole thing. Do what works for you!
Ingredients
- 1 tbsp cooking oil (coconut oil, olive oil, or animal fat), ghee or butter
- 1/2 onion, diced
- 2-3 cloves of garlic, minced
- 1-2 celery stalks, diced
- 1 15 oz can of diced tomatoes
- 1 8oz can of tomato sauce
- 1-2 tsp oregano
- 1-2 tsp paprika
- salt and pepper to taste
- 1 tbsp cooking oil (coconut oil, olive oil, or animal fat), ghee or butter
- 8oz mushrooms (I chose cremini, any work), sliced and halved if larger mushrooms
- salt and pepper to taste
- 1/2 bunch of kale, ribs removed and cut into bite-size pieces
- Cashew Ricotta Cheese with 2 tsp oregano mixed in
- 2-3 large zucchini (7-8 inches), top and bottom removed
- salt
- 1 bunch of basil, rinsed
- 1 clove garlic, roughly chopped
- salt and pepper, to taste
- 1/3 cup olive oil
Instructions
Preheat oven to 400.
In a sauté pan, bring your cooking oil/fat of choice to medium heat. When melted, add garlic, onion and celery and cook for 3-4 minutes until translucent. Add in diced tomatoes, tomato sauce and spices. Stir to combine. Bring to a boil, then reduce to a simmer and cook for 10-20 minutes. Transfer to a mixing bowl
With a vegetable peeler, mandoline, or knife, thinly slice zucchini into flat strips. Arrange on a paper-towel lined baking sheet (or several if you have them). Lightly salt noodles and let sit for 3-5 minutes. Press out the excess water with a paper towel or tea towel.
In your sauté pan, bring your cooking oil/fat if choice to medium heat and allow melt, if needed. Add in mushrooms and cook for 10-15 minutes, until browned and water has released from them. Season with salt and pepper to taste.
In a food processor, combine basil, garlic, and seasoning and run the food processor. As it's running, pour in olive oil until pesto begins to form. Add more olive oil, slowly, as needed, until desired consistency is reached.
Spoon a layer of sauce to cover the bottom of the 8x8 baking dish and arrange a layer of zucchini noodles on top of it. Add the kale layer and cover with another layer of zucchini noodles. Spread cashew ricotta in the baking dish and top with a layer of zucchini noodles. Add in mushroom layer and top with a layer of zucchini noodles. Top with remaining sauce and spread the pesto across the top.
Loosely cover with foil and bake for 35 minutes. Remove foil and bake for 15 minutes. Let cool for 10-15 before cutting with a sharp knife.