WFPB Zucchini Lasagna

WFPB Zucchini Lasagna

WFPB Zucchini Lasagna

WFPB stands for Whole Foods Plant Based. The challenge or change of pace was to make a Meat Lasagna entirely out of whole foods without using anything processed. So everything from the Zucchini Noodles, the Cashew Cheese Sauce and Walnut Meat is all made from whole foods or just plants! Although the ingredient list may seem long, the components of the recipe share a lot of the same spices. To keep things simple I’ve broken the list of ingredients into three sections. I promise you this Lasagna is so delicious it’ll be worth the extra effort.

Serves 4



4 Med - Large Zucchini

1 can of Diced Tomatoes

4 oz can of Tomato Sauce

2 Cloves of Garlic

1/2 tsp of Oregano

1/4 Chopped Fresh Basil

1 tsp of Aged Balsamic Vinegar

2 tsp of Onion Powder

1 tsp of Garlic Powder

Salt & Pepper to taste

Walnut Meat

8 oz of Raw Walnuts or Walnut Pieces

2 - 3 Tbsp of Water

1 1/2 tsp of Garlic Powder

1 tsp of Onion Powder

1 tsp of Smoked Paprika

2 tsp of Cumin

2 tsp of Liquid Smoke

Salt & Pepper to taste

Cashew Cheese Sauce

1 cup Raw Cashews ( I like Terrasoul Mylk Cashews)

2/3 -1 cup Unsweetened Plant Milk ( I used Cashew Milk)

1/3 cup plus Nutrional Yeast

1/2 tsp of Garlic Powder

1/2 tsp of Onion Powder

1 tsp of Liquid Aminos or Light Tamari

Salt & Pepper to taste


1. Cashew Cheese Sauce ( which can be made the night before) is made by soaking the Cashews in enough Hot water to cover them for at least 30 minutes. Once rinsed, blend them with the rest of the ingredients until smooth and creamy. Do not be afraid to blend a bit longer to ensure the sauce is completely smooth. Set aside.

2. Wash and slice the Zucchini into very thin lengthwise strips. ( Using a Mandoline is helpful but not necessary)

3. Lay the Zucchini strips on a couple of sheet pans and lightly sprinkle them with salt. Let them sit for at least 20 minutes in order to draw out some of their water. Blot with a paper towel right before assembly.

4. Mix together the Diced Tomatoes, Tomato Sauce, Onion Powder, Garlic Powder, Oregano, Fresh Basil, chopped Garlic, Balsamic Vinegar, Salt & Pepper to make the sauce for the Lasagna. Set aside.

5. In a food processor, add the Walnuts, Smoked Paprika, Garlic Powder, Onion Powder, Cumin, Liquid Smoke, Salt & Pepper and pulse to break up the Walnuts. Add in the Water and continue pulsing until the Walnuts are crumbly and pull away from the sides of the processor. Give the mixture a mix and check for seasoning.

6.Spread the Walnut mixture onto a baking sheet and bake them for about 8 minutes at 350. Make sure to mix them half way through. Set aside.

7. Assemble your Lasagna. In a med-large baking dish (about 8x8 or 8x10) spread a few Tbsps of the Tomato Sauce. Cover the bottom of the dish with strips of Zucchini. Spoon a layer of the Walnut Meat Mixture over them and drizzle with a few tsp of Cashew Cream Sauce.

8. Repeat the process beginning again with the Tomato Sauce. Continue until all of your ingredients have been used up.

9. Pour any remaining Tomato and Cream Sauces over the top layer. Cover with foil and Bake at 350 for 1 hour.