Page 14 - Inspire Health | November - December 2017

recipe

EGGPLANT &

ZUCCHINI

NO-NOODLE

LASAGNA

ne of my mom’s favorite
stories is about my child-
hood fascination with
Olasagna. She would make
multiple, gigantic lasagnas whenever
Total time:
our cousins came to visit, and I would 1 hour 30 minutes
hover around her in the kitchen, mak- Active time:
ing her repeat the order of the layers 30 minutes
until I could recite it by memory. Well, Makes: 4–6
apparently my fascination still holds servings
up because this recipe is all about the
layers, baby!

INGREDIENTS
 3 tablespoons olive oil, divided
 1 medium eggplant
 3 medium zucchini
 1 (24-ounce) jar marinara sauce From The Colorful Kitchen by Ilene Moreno Godofsky
 1 batch cashew cheese sauce Total time: 5
 2 medium tomatoes, sliced minutes (plus
 1 handful fresh basil top. Spread a thin layer of time for soaking
cashews)
 1 tablespoon nutritional yeast the Cashew Cheese Sauce CASHEW Makes: 1 cup
 Salt and black pepper, to taste over the zucchini, followed by
another thin layer of marinara CHEESE SAUCE
DIRECTIONS sauce. Repeat the process, INGREDIENTS
 Preheat the oven to 400°F. using the eggplant “noodles.”  1 cup raw cashews, soaked in
Lightly coat two baking sheets Continue repeating until all water at least 4 hours
with 1 tablespoon of the olive oil. the “noodles” are used (about  ¼ cup plus 2 tablespoons
 To prepare the eggplant and zucchi- 4 layers). nutritional yeast
ni “noodles,” cut the tops and bot-  Spread a thin layer of mar-  Juice of ½ lemon
 1 tablespoon Dijon mustard
toms off the eggplant and zucchini. inara sauce on top, and top  1 tablespoon olive oil
Slice them lengthwise into strips with the tomatoes and basil.  1 tablespoon tamari
about ½ inch thick. Place them on Drizzle with the remaining 1  1 clove garlic, minced
the baking sheets and brush with 1 tablespoon of olive oil, and  ½ teaspoon ground turmeric (for color)
tablespoon of the olive oil. sprinkle nutritional yeast, salt  Nondairy milk, as needed to thin
 Bake for 20 minutes, flipping and pepper on top. DIRECTIONS
halfway through the cooking time.  Cover and bake for 20 min- Drain and rinse the cashews. Place the
Remove and set aside. utes or until the lasagna begins cashews in a blender. Add the nutritional
 Turn the oven down to 375°F. to bubble. Uncover and bake yeast, lemon juice, mustard, olive oil,
Assemble the lasagna by spread- 15–20 more minutes, until the tamari, garlic, turmeric and nondairy
ing a thin layer of the marinara tomatoes are crispy. Let the milk. Blend until smooth. Store in an
airtight container in the refrigerator for
sauce across the bottom of an dish sit for 10 minutes before up to 5 days.
11-by-7-inch baking dish. Place serving. Enjoy warm.
a layer of zucchini “noodles” on

14 INSPIRE HEALTH November § December 2017