Zucchini Lasagna - Top view of a Zucchini Lasagna in an oven dish on a wooden board. Next to it is the Joya Drink Almond 0% Sugar

Zucchini Lasagna with Cashew Ricotta

This lasagna is such a delight that we have invented a new word especially for it. Yes, adjectives like "gorgeous," "delicious", "mouth-watering", "luscious" or "heavenly" are not enough. It is simply "zuccashewlicious" and you definitely have to try it!

Difficulty

Cost

Preparation Time

30 min.

Waiting Time

65 min.

Ingredients

Servings

Print

Béchamel Sauce

  • 2 tbsp olive oil
  • 2 tbsp flour
  • 2 tbsp nutritional yeast
  • 0.5 tsp salt
  • 250 ml Joya Almond Drink

Cashew Ricotta

  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 200 g cashew nuts
  • 3 tbsp fresh squeezed lemon juice
  • 100 ml Joya Almond Drink

Für die Lasagne

  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 1 piece/s zucchini
  • 1 handful fresh basil
  • 1 piece/s leek
  • 1 tbsp lemon zest
  • 6 piece/s lasagna sheets

Instructions

  1. For the cashew ricotta, soak the cashews in hot water for 30 minutes.
  2. Then crush in a food processor or blender together with lemon juice, yeast flakes, Joya Almond Drink 0% sugar and salt to a coarse cream and then set aside.
  3. Heat the olive oil in a small saucepan on a medium heat for the Béchamel sauce. Put the flour in the hot oil and mix it to a paste. Then slowly add Joya Almond Drink 0% sugar and stir with a whisk. Keep stirring until the béchamel thickens, then add yeast flakes and salt and set aside.
  4. Wash the leek well and cut it into small pieces, wash the basil and chop it finely. Heat olive oil on a medium heat in a pan. Fry the leek in it, add the salt, grated lemon peel and basil after about 3-4 minutes and continue to fry for about 1-2 minutes. Then set aside.
  5. Preheat the oven to 200 ° C.
  6. Wash the zucchini and cut it lengthways into thin slices.
  7. Fill the bottom of a smaller oven dish with half of the béchamel. Place 2 sheets of lasagne pasta on top, top it with slices of zucchini, then spread half of the cashew ricotta and half of the leeks on top. Repeat this once again. Finally, top with two sheets lasagna pasta and zucchini slices. Spread the remaining béchamel over it and bake in the oven for 35 minutes. 

More Recipes

View all Recipes

try JOYA now