I have to admit, this was the first time that I actually combined all of these specific ingredients to make a vegan lasagna dish, and without exaggerating, this Zucchini Artichoke Mushroom Lasagna is incredible. Using fresh zucchini, mushrooms, green onions and basil from the garden, I layered the vegetables and topped each layer with marinara sauce, avocado basil pesto, and garlic cashew cheese for a yum flavor experience. This dish is also vegan, gluten free and dairy free.

Recipe

Zucchini Artichoke Mushroom Lasagna

Alkaline Recipes

Zucchini Artichoke Mushroom Lasagna. Light, fresh, no pasta. Delicious! Vegan, gluten free, dairy free.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings 4 servings

Calories/serving 344 kcal

Ingredients

Lasagna

4 zucchini sliced (I sliced mine in the food processor, hence they are round, but you can also slice lengthwise if you prefer.)
2 cups of mushrooms sliced
24 oz cooked artichokes I used Trader Joe's Marinated Grilled Artichoke Halves
½ cup green onions sliced
1 tablespoon olive oil for pan
25 oz Tomato Marinara Sauce I used Trader Joe's Organic Tomato Basil Marinara

Avocado Basil Pesto

1 avocado
1 teaspoon sea salt
¼ cup pine nuts
1 cup fresh basil leaves, not stems
¼ cup olive oil or water for oil free option
4 cloves of garlic
Juice of 1 lemon
2 tablespoon lemon zest

Garlic Cashew Cheese

½ cup raw cashews
½ cup water
juice of 1 lemon
1 tablespoon lemon zest
½ teaspoon sea salt
1 tablespoon nutritional yeast
4 cloves garlic

Instructions

Avocado Basil Pesto

Blend all ingredients in high speed blender.

Garlic Cashew Cheese

Blend all ingredients in high speed blender

Lasagna

Heat zucchini and mushrooms in microwave for 2 minutes and then squeeze all water out.
Oil glass 9x13 pan with olive oil.
Divide zucchini into 3 equal portions. Divide mushrooms, artichokes and green onions into 2 equal portions.
Layer: Bottom layer zucchini, mushrooms, artichokes, green onions. Drizzle marinara sauce, avocado pesto and garlic cashew cheese. Repeat with second layer exactly the same as the first, and make a top layer with 3rd portion of zucchini, marinara sauce, avocado pesto and garlic cashew cheese.
Bake in the oven uncovered at 375 degrees for 45 minutes. Let dish set for 10 minutes and drain water (from vegetables) that may have accumulated. You can also dab water with a paper towel or just just serve with slotted spatula.