You may be wondering how this is even possible or you may have seen lasagna without noodles before but you’re wondering how on earth to make lasagna without the cheese. The secret is in the… well cheese. The sauce is just a normal sauce!
To make the cheese click here, keep if you can you want to soak the cashews overnight.
The Recipe:
1 eggplant
2 cashew cheese recipes (just double the recipe)
2 zucchini
Your home=made marinara, or my standard marinara (add mushrooms!) or my roasted marinara
Slice the eggplant lengthwise about 1/8 to 1/4 of an inch thick, I like mine a little on the thick side but it’s personal preference. Lay over a towel with a sprinkle of salt on both sides for 10 minutes or more.
Shred the zucchini and toss with salt, spread out over towel for 10 minutes. Give it a little squeeze with the towel to dry out.
Save a little of the cheese to toss with the zucchini for the top of the lasagna.
Start with a layer of your sauce
Then layer with eggplant slices
Then spread cheese over
Top with sauce
Repeat.
cover and bake at 375 for 30 minutes, turn up the oven to 400 and bake an addition 15 to 25 minutes until the top is browning.
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