Plant-Based Zucchini Eggplant Lentil Lasagna

plant-based zucchini eggplant lentil lasagna recipe with cashew cheese

Midweek dinner never tasted so good! I have the yummiest healthy zucchini eggplant lentil lasagna for you!

Discover a fresh twist on a classic favorite with our Plant-Based Zucchini Eggplant Lentil Lasagna! Perfect for those seeking a hearty, nutritious meal without any meat or dairy, this lasagna combines the rich flavors of roasted zucchini and eggplant with the satisfying texture of lentils.

Layered with a vibrant tomato sauce and a creamy cashew cheese, every bite is packed with wholesome goodness.

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Whether you’re a dedicated vegan, exploring plant-based options, or simply looking for a delicious way to incorporate more vegetables into your diet, this lasagna is sure to become a new favorite in your culinary repertoire. Let’s dive into a dish that’s as comforting as it is healthful!

delicous Plant-based zucchini eggplant lentil lasagna

Plant-based zucchini, eggplant and lentil lasagna

This recipe is: super delicious and creamy with the vegan cashew cheese sauce. It’s also super easy to make.

Ingredients You’ll Need:

  • 2 medium zucchinis
  • 1 eggplant
  • 1 jar of tomato pasata sauce (500ml)
  • 2 tsp of garlic powder
  • 2 cans of cooked lentils
  • Dried oregano
  • Salt and pepper
  • Lasagna noodles

Note: You can make this without noodles, as the zucchini can stand in for noodles! If you remove the noodles, then this recipe is gluten-free.

  1. Roast the thinly sliced eggplants and zucchini at 180 degrees Celsius in the oven for 15 minutes.
  2. Bring a salted pan of water to boil. When boiling, cook the noodles until al dente.
  3. Add a layer of pasta sauce at the bottom of your lasagna dish, then layer the eggplant, lentils (rinsed and drained), more sauce, zucchini, garlic powder, oregano, salt and pepper, more lentils, eggplant, zucchini until you finish them all and finish with the cashew cheese.
  4. Cook in the oven for 30 minutes at 180 degrees and serve.

Cashew Cheese sauce

1 cup of cashews (soaked for 3-6hours or in boiled water for 15 min)
1/3 cup of nutritional yeast
1/3 cup of almond milk
1 tbsp of tapioca flour
1 tsp of garlic powder
1/2 tsp of salt

1. Soak, drain and rinse the cashews.
2. Blend all the ingredients together and pour over your lasagna.

plant-based zucchini eggplant lentil lasagna – Conclusion

Once you take your first bite of this Plant-Based Zucchini Eggplant Lentil Lasagna, you’ll be hooked. The layers of zucchini and eggplant mixed with hearty lentils and tasty tomato sauce make for a super satisfying meal. The cashew cheese on top adds a creamy touch that feels like a real treat.

This lasagna shows that plant-based cooking can be both fun and comforting. It’s great for family dinners, meal prep, or when you want to impress your friends at a dinner party. It’s a versatile recipe that’s sure to be a hit with everyone.

Give it a try and enjoy the simple, wholesome flavors of this zucchini eggplant lentil lasagna. It’s a great way to enjoy a healthy and delicious meal. Enjoy!

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