zucchini lasagna

WITH RICOTTA “CHEESE”

This veggie lasagna checks all the boxes: cleanse-approved, dairy-free, gluten-free, nightshade-free, veggie-packed, and nutrient-dense. It’s the epitome of comfort food—without the gas, bloat, or food coma—and pairs delightfully with a simple green salad or our Spicy Kale Caesar.

Yield 6 servings
Prep Time 5 minutes, plus 4-hour soak
Cook Time 55 minutes
CLEANSE

2 summer squash, very thinly sliced lengthwise

3 zucchini, very thinly sliced lengthwise

2 bulbs fennel, very thinly sliced

¼ cup olive oil

1 tsp Himalayan pink salt

2 cups No-Mato Marinara

2 cups baby spinach, packed

For the ricotta “cheese”

1 cup raw cashews, soaked for 4 hours and drained

2 tbsp olive oil

Juice of 1 lemon

1 tsp Himalayan pink salt

¼ cup water

1 tsp dried oregano

Pinch of freshly ground black pepper

1   Preheat the oven to 400°F and line two baking sheets with parchment paper. In a large bowl, toss the summer squash, zucchini, and fennel with the oil and salt. Spread the vegetables in a single layer on the prepared baking sheets, and roast for 20 to 25 minutes or until they start to brown and caramelize around the edges. Remove from the oven and set aside to cool. Reduce the oven temperature to 350°F.

2   To make the ricotta “cheese,” in a food processor, combine the cashews, oil, lemon juice, salt, and water. Process until a smooth paste forms. (You may need to add a bit more water.) Transfer the mixture to a medium bowl, and whisk in the oregano and pepper.

3   Spread about ½ cup marinara sauce on the bottom of a 9 × 9-inch glass baking dish. Cover the sauce with a layer of zucchini and summer squash. Next, layer some of the roasted fennel and top with dollops of ricotta “cheese.” Spread a layer of spinach leaves on top. Spoon about ½ cup marinara sauce over the spinach, covering the entire layer.

4   Continue to layer the remaining zucchini, summer squash, fennel, ricotta “cheese,” spinach, and No-Mato Sauce until the top of the dish is reached (to make about 3 layers). Reserve some ricotta “cheese” to dollop on the very top of the dish.

5   Bake for 30 minutes. Allow to cool for 5 minutes before serving.

tips

A mandoline is helpful when cutting thin slices of squash, zucchini, and fennel (although not required).

When not cleansing, simplify this recipe by using a store-bought sugar-free marinara sauce.