[PCOS Food Friday] Vegan Zucchini Lasagna

[PCOS Food Friday] Vegan Zucchini Lasagna

Welcome to Food Friday! This week’s PCOS Friendly recipe is: Vegan Zucchini Lasagna

Why we love this dish:

  • Zucchinis are pack with nutrients like zinc, vitamin c and folate.
  • Cashews are packed with protein as well as minerals like zinc, calcium and magnesium.
  • Basil is an anti-inflammatory, antibacterial as well as an adaptogen, which helps us respond to stress.

Ingredients:

  • 1 jar of pasta sauce (we were lucky to have a jar my brother canned earlier in the summer. If buying jarred sauce look for one that doesn’t have any added sugar)
  • 4-6 zucchini
  • 1 small bunch of basil
  • 2 garlic cloves
  • 1 cup raw cashews
  • 1/4 cup unsweetened almond milk
  • olive oil
  • salt & pepper

Steps:

  1. Soak 1 cup raw cashews in water for a few hours. Drain water and place cashews in a food process or blender. Add almond milk, garlic, 4-6 basil leaves and salt and pepper. Blend until it becomes a ricotta cheese type consistency. You may need to scrape down the sides and few times.
  2. Preheat oven 450 degrees.
  3. Slice zucchini length wise – about 1/4 inch think. Place zucchini in a colander, sprinkle with salt and let rest about 20 minutes. (This helps remove some of the water and will make your lasagna less soggy). Rinse zucchini and dry with a paper towel.
  4. Pour a thin layer of sauce on the bottom of a baking dish – I used 9×11.
  5. Layer zucchini on the bottom. Top with half of the “cheese” mixture and then sauce. Add another layer of zucchini and repeat with the remainder of “cheese” and more sauce.
  6. Add the final layer of zucchini and top with sauce. Drizzle with olive oil, sprinkle with salt, pepper and chopped basil.
  7. Bake covered for 25 minutes. Uncover and bake another 25 minutes. Let rest for 15 minutes before serving.

 

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