Watch as Sonima chef Joy Houston demonstrates how to make a gluten-free, dairy-free lasagna using zucchini and tomatoes instead of pasta. Layer the vegetables with your favorite vegan cheese and top it off with fresh basil, pepper, and any other spices of your choosing. This light and fresh meal is easy to prepare and rich in plant-based nutrients.
By Joy Houston
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic
- 1 teaspoon salt
- 2 cups fresh organic basil (plus extra for garnish)
- 2 tablespoons pine nuts
- pinch fresh cracked black pepper
- 1 cup cashew cheese
- 8 medium zucchini
- 4 heirloom tomatoes
Thinly slice squash, zucchini, or eggplant.
Layer cashew cheese or other vegan cheese on top of squash or zucchini. Add tomato on top and a slice or two of fresh basil. Continue to build on top of your “lasagna” layers in any order you like!
Make ribbons of basil to add on top for garnish, and drizzle as much olive oil as you desire.
- Total Fat
- Saturated Fat
- Dietary Fiber