TODAY Food Club

Two words for you that change the pasta game: zucchini lasagna. In this dish, I use a mandolin slicer to make zucchini noodles and macadamia nuts to make ricotta! You won't miss heavy carbs or cheese with this dish, trust me.

Zucchini Noodle Lasagna

• Servings: 1 slice
• Yield: 4 servings
• Prep Time: 30 min
• Cooking Time: 45 min

Ingredients

• FOR THE VEGAN RICOTTA:
• 2 cups raw macadamia nuts
• 1 cup nutritional yeast
• ⅓ cup fresh basil
• 2 tbsp dried oregano
• 2 tbsp dried basil
• 2 lemons, juiced
• 2 tbsp extra virgin olive oil
• ½ cup water, more as needed
• salt and pepper
• FOR THE REST:
• 4 zucchini squash
• 24 oz jar of marinara

Preparation

1. Preheat oven to 400 degrees F.
2. Add macadamia nuts to a food processor and mix to combine, scraping down sides as needed.
3. Add remaining ricotta ingredients to food processor and pulse until combined.
4. Slice zucchinis lengthwise with a mandolin slicer.
5. Pour about ½ cup marinara sauce into a casserole pan (approximately 9×13-inch) and line one layer with thinly sliced zucchini.
6. Scoop and spread about ¼ cup of the ricotta mixture over the layer of zucchini.
7. Add a layer of marinara sauce and then top with more zucchini slices. Continue until all ingredients are used.
8. Bake uncovered for 40 – 45 minutes. The zucchini should be very easily pierced when cut with a knife. Let cool for 5 minutes before serving. Leftovers will last for about 3 days in the fridge and a month in the freezer. Enjoy!

Recipe Tags

• Vegan
• Italian
• Entree