Is the summer getting hot? Sometimes it is great to make a meal that involves no ovens, heat, or cooking equipment. Raw, vegetarian, vegan, and refreshing.
I am proud to share this recipe with you from celebrity chef Beth Aldrich, Amazon Best Selling Author of Real Moms Love to Eat: How to Conduct a Love Affair with Food Lose Weight and Feel Fabulous. This recipe makes a great dish for entertaining on a hot summer evening. Thank you to Beth for sharing this recipe with Nurture and me! 🙂
For the cashew cheese:
-1 cup raw cashews, soaked in purified water in a covered glass jar or bowl for at least 4 hours or overnight, drained
-Juice squeezed from 1 fresh lemon
-¾ teaspoon sea salt
For the tomato sauce:
-1 to 2 cloves garlic (depending on how much you love garlic)
-2 to 4 leaves of fresh basil
-1 small jar of sun-dried tomatoes in olive oil (or use bagged sun-dried tomatoes and let them soak for about 15 minutes in 1 tablespoon olive oil)
-1 Roma tomato, or ½ regular tomato
For assembling the lasagna:
-3 medium zucchini
-3 cups fresh spinach, coarsely chopped
-1 tablespoon chopped fresh (or 1 teaspoon dried) oregano
1. Make the cashew “cheese”: Put the cashews, lemon juice, and salt in a food processor and process until smooth. Add up to 1 tablespoon water if it’s too thick. Set aside.
2. Make the sauce: In the bowl of a food processor, add the garlic. Process until chopped, just a few pulses. Add the basil leaves and process until chopped, just a few pulses. Add the sun-dried tomato and fresh tomato. Process until smooth.
3. Assemble the lasagna: Slice the zucchini lengthwise to make long thin “noodle” slices. (The mandoline makes quick work of this task.)
In the bottom of a glass baking pan that is approximately 8 x 8 put ⅓ of the zucchini slices. Spread ⅓ of the cashew “cheese” over the zucchini. Sprinkle ⅓ of the chopped spinach over the “cheese.” Pour ⅓ of the sauce over the spinach. Repeat two more times to use all the ingredients. Sprinkle oregano on top.
4. To serve, cut the lasagna into small squares. Add a big fresh salad and raw flax crackers, or a good loaf of fresh whole-grain bread, if you want your dinner to be (literally) half-baked. Store in the refrigerator for up to three or four days.
Interested in how YOU can Make Nutrition Fun? Start our Make Nutrition Fun online course for FREE here.
This course includes simple yet actionable advice about how you can make healthier living fun AND within your reach (for the entire family).
You'll receive helpful tools including the Meal Matrix, SEE food plan, and pantry setup guide.
And as another special gift for you, receive the #1 bestselling book, Make Nutrition Fun: End Food Fights and Find Family Peace in Just 30 Days for Free!
Here's what Marci Shimoff, #1 New York Times Bestselling Author and Transformational Leader had to say about the book:
“Who knew nutrition could be so fun? Kathryn Kemp Guylay marries the practical with the hilarious. The result: A healthier and happier you. I loved this book!”