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Easy No-Bake Lasagna (Vegan)
For those hot summer days, turn to this make-ahead, no-bake lasagna that’s rich, creamy, and bursting with fresh garden flavors.
Easy No-Bake Lasagna (Vegan)
Servings
Ingredients
Servings
Ingredients
Easy No-Bake Lasagna (Vegan)
Instructions
Cashew Ricotta
  1. Blend chickpeas, cashews, garlic, olive oil, vinegar, salt, and pepper in a high-speed blender.
Lasagna
  1. Drizzle a little olive oil in the bottom of a 9’x4′ loaf pan.
  2. Place a layer of zucchini slices on top. Spread 1/3 of the cashew ricotta, top with a layer of tomato slices and fresh chopped basil, then repeat twice, finishing with a final layer of zucchini on top.
  3. Drizzle top layer with a little olive oil, salt and pepper. Refrigerate for 2­4 hours (up to overnight).
  4. To serve, cut a slice and drizzle it with a little olive oil. Top with diced tomatoes if desired.

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