Lasagna with Cashew Cheese, Garnished with Goat Cheese and Fresh Basil


This holiday season use powerful ingredients to create delicious and nutritious meals for you and your loved ones. Enjoy creating and eating healthy meals -- knowing they can keep you looking and feeling younger. You can find more of these recipes on Glow15, my Science-Based Plan To Lose Weight, Revitalize Your Skin And Invigorate Your Life. 

This recipe celebrates culinary health hacks to increase your nutrient density and spare you the blood sugar rollercoaster from using regular noodles made with refined grains. Nutritional yeast is deactivated yeast. It has a nutty, and “cheese – like” flavor and is a great source of B vitamins. For those who are sensitive to the proteins or sugars in dairy, this is a great alternative to become familiar with. Some people find they can better tolerate goat cheese over dairy so a little goat cheese is used here to add a touch of creaminess. Omit it if you rather make this a dairy free meal. 


Cashew Cheese
  • 1 1/4 cup raw cashews, soaked 8 – 12 hours and drained 
  • 2 cups cauliflower, steamed and drained 
  • 1/4 cup fresh basil
  • 1/3 cup nutritional yeast flakes 
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon turmeric powder 
  • sea salt
  • black pepper


  • 6 small zucchinis or 3 large 
  • 2 cups tomato sauce 
  • 10 ounces spinach or arugula 
  • 1/2 cup basil, shredded
  • 4 ounces organic goat cheese 
  • 1 tablespoon virgin olive oil 
  • Fresh parsley for garnish, chopped


  1. To make the cashew cheese, add all the ingredients to a food processor or blender and blend until smooth, about 3-4 minutes.
  2. For the lasagna, preheat oven to 350 degrees.
  3. Slice each zucchini into 1⁄8-inch thick slices. Then, sprinkle each slice with a generous amount of salt. Set aside for 20 minutes to dehydrate. Pat with paper towels to soak up excess water from zucchini.
  4. Spread a few tablespoons of tomato sauce on the bottom of a sheet pan or casserole dish. Lay zucchini slices side-by-side on the bottom of the dish.
  5. Top the zucchini with about 1/2 cup sauce and 1/4 cup cashew cheese. Then, place a layer of greens on top and sprinkle with basil.
  6. Repeat with the remaining ingredients, ending with a final layer of sauce and remaining cheese.
  7. Garnish with extra basil, and the goat cheese. 8. Bake, covered, for 25 minutes and then continue uncovered for 20 minutes or
  8. until the top of the lasagna is golden brown.
  9. Allow the lasagna to rest for 10 minutes before eating. Finish with olive oil and fresh parsley.


Nutritional Facts

Nutritional analysis per serving (1/4 of the lasagna): 27 grams fat, 24 grams protein, 32 grams carbohydrate. 


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