Name: 8-Ingredient Zucchini Lasagna (GF)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 9 (squares)
Ingredients: 3 cups raw macadamia nuts or soaked blanched almonds* ((or 1 16-ounce block extra firm tofu*, drained and pressed dry for 10 minutes // amount of tofu is as original recipe is written // adjust if altering batch size)); 2 Tbsp nutritional yeast; 1/2 cup fresh basil ((finely chopped)); 2 tsp dried oregano; 1 medium lemon, juiced ((~2 Tbsp or 30 ml as original recipe is written)); 1 Tbsp extra virgin olive oil ((optional // for flavor + richness)); 1 tsp sea salt + pinch black pepper; 1/2 cup water ((plus more as needed // reduce if using tofu as it requires less)); 1/4 cup vegan parmesan cheese ((optional // plus more for topping)); 1 28-ounce jar favorite marinara sauce ((I like Trader Joe's organic tomato basil)); 3 medium zucchini squash (thinly sliced with a mandolin (or sub eggplant with this recipe as a guide))