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–+ servings

Summer Squash Lasagna with Cashew Pesto Ricotta

Print Recipe
Layers of summer squash lasagna "noodles", yellow tomato sauce and creamy pesto-infused cashew ricotta = ultimate plant-based comfort food!

Equipment

  • Food Processor or Blender
  • 1 1/2 to 2-quart Casserole Dish

Ingredients

Cashew Ricotta:

  • 1 cup raw cashews
  • ½ cup pesto I use my Kale Matcha Pistachio Pesto
  • 1 teaspoon sea salt
  • Small amount of water for correct consistency

Tomato Sauce:

  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 pints yellow cherry tomatoes or any good ripe summer tomatoes
  • 1 can 14-oz. can organic fire roasted tomatoes with green chilies
  • ½ cup fresh basil leaves, roughly chopped
  • 2 tablespoons good quality balsamic vinegar
  • Sea salt and freshly ground black pepper, to taste
  • 5-6 medium mixed zucchini and yellow summer squash
  • Sea salt
  • Fresh basil leaves, for garnish
  • Extra virgin olive oil, for drizzling

Instructions

To make the cashew ricotta:

  • Soak cashews in a glass bowl of water overnight, or for at least 4 hours; drain and rinse well. Add to food processor or blender with pesto and sea salt. Process until smooth, adding a little water to create a “ricotta” consistency. Set aside.

For the tomato sauce:

  • Heat olive oil in a large heavy skillet. Add garlic and cherry tomatoes; cover pan with lid and cook over medium heat until tomatoes burst, stirring and pressing on them occasionally. Add fire roasted tomatoes, basil, balsamic, salt and pepper and cook uncovered until sauce thickens and tomatoes are very soft.
  • Preheat oven to 400°. Slice each squash lengthwise into thin slices, about 1/8”. Salt slices and let sit on towels for about 30 minutes to release moisture; pat dry. Oil a casserole dish and put a small amount of sauce on the bottom to cover. Start laying out slices of zucchini like noodles, filling in and overlapping slices where needed. Top with a layer of sauce then a layer of the cashew ricotta. Repeat, ending with squash slices and sauce. Sprinkle basil leaves over top and drizzle with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake 20-25 minutes longer until golden brown. Let lasagna sit at least 30 minutes before serving.

Notes

Find the Kale Matcha Pistachio recipe here
Course: Main Course
Keyword: Summer Squash Lasagna with Cashew Pesto Ricotta
Servings: 4