Healthy Recipes: Zucchini Lasagne

 SML_zuchinniSM (deleted 3b81a44f15bbf38ba5131716a6b38470)zucchini-lasagna


  • 4 Zucchini
  • 2 small Butternut Squash
  • 3 Leeks
  • Vegetable Stock (Mary-Ann’s or Organic preferred)
  • 400g or ~1lb mixed mushrooms
  • Marinated Artichokes
  • 1 1/2 Cup Tomato Puree
  • 2 Cups Cashew Mayo


  • Preheat Oven to 180C/360F
  • Grate butternut squash
  • Clean and chop leeks, and stir fry
  • Clean and halve (or slice) mushrooms
  • Using a mandoline or knife, cut zucchini into long flat strips
  • Make a layer of butternut squash, leek, mushroom and zucchini and top with cashew mayo
  • Repeat until baking dish is full
  • Top with tomato puree. Add vegetable stock if the mixture is too thick. Water will come out of the veggies so the result will be thinner than it appears at the beginning.
  • Place in oven and bake for 20 mins.


Use other veggies including Onions, different squash, potato, carrot etc… as layers

Use precooked Brown Rice in the layers

Use large portabella mushrooms (sliced) for layers

Include fresh herbs like basil, rosemary, oregano, thyme etc…

Try different spices: Curry, Cumin, chili powders, Ginger etc… to create variation. Try using small amounts of Tahini or Hummus instead of the Cashew Mayo.

The main idea here s to replace the bad fats and processed foods with Whole Food ingredients, as well as gluten free options. You still get the savory elements, and the creamy textures with this recipe, and it adapts to many other applications as well.


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