Step 1

Using a mandolin thinly slice zucchinis to be 1/8 inch thick. Lay out onto paper towel sheets. Place more paper towel on top and gently press the water out of zucchini as best you can.

Step 2

Turn oven to broil and line baking tray with parchment paper. Lay zucchini slices onto tray without crowding, and place in oven for 3 minutes. (You might have to do this in a few batches so as not to overcrowd the tray). Remove and gently flip zucchini slices to bake other side, place back in the oven for another 2 minutes. (This will help to get more moisture out of the zucchini as they contain a lot of water). Remove from oven and let cool slightly, then gently pat out any excess moisture with paper towel.

Step 3

To make your vegan Bolognese: Finely chop garlic and add to a saucepan with tomato sauce, tomato paste, lemon juice and a generous pinch of salt. Bring to a simmer. Pulse lentils in blender (or food processor) and add to a saucepan. Cook sauce for 30 minutes until thick, and liquid is reduced by almost half.

Step 4

Make your homemade vegan sauce. In a blender add soaked cashews (strained), nutritional yeast, garlic, lemon juice, water, onion powder (optional) and salt. Blend until creamy and smooth.

Step 5

Turn oven to 375F/190C, and build your lasagna: In a 8x11 casserole, spread a thin even layer of vegan Bolognese on the bottom and layer the zucchini on top to cover. Pour a thin layer of homemade vegan cheese sauce over top of zucchini. Then sprinkle with a thin layer of vegan mozzarella cheese. Repeat the process until all your ingredients are used up (ending with the vegan mozzarella cheese, or homemade vegan cheese sauce).

Step 6

Cover with foil and bake zucchini lasagna for 30 minutes. Then remove foil and bake for another 20 minutes. Let lasagna sit for 10-15 minutes before serving.