Directions

1. Place the cashews in a bowl and cover by 1” with water. Let soak for 1 hour.
2. Place the sun dried tomatoes, smashed garlic and olive oil in a small pot. Gently heat the olive oil until warm, then take off of the heat. This will allow the garlic to infuse into the oil and rehydrate the tomatoes. Let cool.
3. Meanwhile, wash the zucchini well. Slice each zucchini in half cross-wise. You will have 4 pieces of zucchini. Now slice each piece lengthwise into 1/4” slices. A mandolin works great to make even slices, but slicing by hand is fine too! Set aside.
4. To make the sun dried tomato spread: Place the cooled sun dried tomato mixture in a food processor (a high speed blender such as a Vitamix will also work). Add the basil, balsamic vinegar, lemon juice, oregano and salt. Puree. Set aside.
5. To make the cashew spread: Drain the cashews. Place the cashews, water, nutritional yeast, garlic, olive oil, ground mustard, salt, pepper and 1 T of the lemon juice into the food processor. Process until silky smooth (it will have the consistency of hummus). Taste the spread and add another tablespoon of lemon if needed. Add the chopped parsley and process for 5 seconds.
6. To assemble the lasagna: On a small plate or casserole dish, place two zucchini slices vertically next to one another, edges touching. Using the back of a spoon or an offset spatula, spread 1 T of the sundried tomato spread over the zucchini. Lay two more slices of the zucchini on top. Then spread 2 tbsp of the cashew spread on top. Repeat with another layer of zucchini, sundried tomato spread, zucchini and cashew spread. Garnish with a small basil leaf. Serve immediately, or chill in the refrigerator and use within two days. Enjoy!