- Make cashew cream:
Combine in a food processor
1/2c. raw caschews
4oz firm or soft tofu
1c. hot water
1/2c parsley, include stems
3 cloves garlic peeled
Blend above until it becomes a creamy sauce. Set aside.
2. Make tomato sauce. Or you can use a large quart jar of spaghetti sauce .
1 jar classico spaghetti sauce or 4c homemade sauce
This is my sauce: In Instantpot:
Add 1/4c water for sauteeing to instantpot
Chop:
1 small onion red or yellow
1 carrot
3 cloves minced garlic.
Add:
1c. sliced, fresh or canned mushrooms,
1c. halved artichoke hearts packed in water only.
15oz can stewed tomatoes
1/4c sliced olives any kind
Sauce is done but use an emersion blender to blend until chunky. Set aside next to caschew sauce.
3. Slice into 1/4" rounds:
One med zucchini, one med eggplant
Lay both out on lightly sprayed broiler pan. I have a perforated round baking pan that works well. Sprinkle lightly with salt (opt). Broil til golden but not black. No need to turn over.
4. Take out 13x9 pan and 9 lasagna noodles. Best is De cecco brand. They are thin.
Do not boil lasagna noodles. Use 9 noodles for whole recipe. (three in each layer) Be sure you use enough sauce to cover noodles on sides as the noodles soak up sauce and you don't want to dry out while baking. Otherwise boil noodles just until al dente.
Construct lasagna:
In a 13x9 pan lay 3 noodles or 4 if long skinny ones.
Spread a dollop of white sauce on each noodle and spread to cover
Lay a layer of sliced zucchini and lasagna on each noodle
Cover layer with white and red sauces
Repeat starting with 3 noodles
Cover with foil. Bake 350 for 40min.
