Easy Zucchini Lasagna | DrFuhrman.com
Easy vegan lasagna made with sliced zucchini and creamy cashew ricotta. Perfectly simple, delicious, and ready in no time!
Ingredients
- 1 cup cashews, soaked in hot water for 30 minutes, then drained
- 1/4 cup hemp seeds
- 7 ounces (1/2 block) firm tofu, drained and wrapped in a paper towel for a few minutes
- 1/2 cup water
- 1 lemon, juiced
- 1/2 tablespoon Italian seasoning
- 1/2 cup fresh basil
- 3 medium zucchini
- 4 cups low sodium or no-salt-added pasta sauce
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