This is my first original recipe I’m sharing with you all, and I’m so excited because it turned about AMAZING! I can’t take all the credit though, since Forks Over Knives’ Spinach Lasagna was the foundation/inspiration for this deliciousness. Thanks FOK!
So what is the spinach-artichoke zoodle lasagna? Besides a mouth-full, it’s lasagna which has zucchini “noodles” instead of wheat noodles, and there’s a spinach-artichoke cream for the filling. Yum!
It was really easy to make, doesn’t take forever to cook like wheat-noodle based lasagna, and of course is all plant-based! The picture does not do it justice, I’m going to have to upload another, but without further a-do, here is the recipe!
Spinach Artichoke “Zoodle” Lasagna
Prep time: 30 minutes Cook time: 20 minutes Serves: 4
- 1 bag spinach (fresh or frozen)
- 1 can artichoke hearts
- 1 zucchini
- 1 can tomato sauce
- 1 cup cashews
- 1 cup plant milk (unflavored and unsweetened)
- 1 Tbsp garlic powder
- 1 Tbsp nutritional yeast
- 1 tsp pepper
- 3 Tbsp lemon juice
Soak cashews in water at least 2 hours.
Drain cashews and throw into a blender/food processor with the plant milk, garlic powder, nutritional yeast, pepper, and lemon juice. Blend until creamy.
Meanwhile, in a non-stick pan steam spinach with water and add artichoke hearts once wilted. Let cook for a minute or two then add cashew sauce. Let cook until thickens, about 1-2 minutes. Take off heat and let cool.
When ready, preheat oven to 350 degrees F.
While it’s cooling, use a peeler to peel the zucchini into thin ribbon strips (your noodles) Then, take out your baking dish and spread half of the jar of tomato sauce to cover the bottom. Layer on top zucchini ribbons, going horizontally then vertically. Add on top the spinach-artichoke sauce, then the rest of the zucchini noodles. Top with the rest of the tomato sauce, adding nutritional yeast and some spinach on top for garnish if desired.
Bake for about 20-25 minutes, then let cool. Serve and enjoy!