Zucchini Spinach Lasagne (Vegan, Soy-Free)



  • 1 recipe cashew pimento cheese sauce
  • 9 lasagna noodles
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 cup raw spinach
  • 2 medium zucchini, sliced, raw
  • 16 oz. stewed tomatoes
  • 8 oz. tomato sauce
  • 1 teaspoon salt
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano


Cook noodles until just beginning to soften. Saute onion and pepper until tender. Add zucchini, tomatoes, tomato sauce, salt, basil and oregano and simmer slowly for 20 minutes.  Drain and rinse noodles. Alternate layers beginning with the tomato vegetable mixture, followed by noodles, spinach and cashew pimiento cheese sauce. Bake for 45 minutes at 350.  8-10 servings.


About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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