I love fall! Not only is it time for all things pumpkin and apple, but I can finally turn my oven on again and start making casseroles and lasagnas for dinner. This lasagna tart is super easy to make, and is a little fancier than regular lasagna, so you can impress all of your friends at a dinner party or a potluck with it. 





2 cups spelt flour

1 teaspoon sea salt

1/4 cup olive oil

1/2 cup cold water


Cashew Ricotta

2 cups raw cashews, soaked for an hour or more

2 tablespoons lemon juice

2 tablespoons nutritional yeast

1 teaspoon sea salt

6 tablespoons water

Process all ingredients in a food processor until fluffy and “ricotta- like”


2 medium zucchini, sliced into thin disks

28 ounce can tomato sauce (or you can make your own)

1 cup Daiya mozzarella cheese



Pre-heat oven to 350 degrees. Oil a 10 inch pie pan or tart pan. Combine the crust ingredients in a bowl and kneed until mixed. Roll onto a lightly floured surface until it’s about 13 inches across. Gently pick up the dough and place in the pie pan. Press into all of the corners and trim away an excess. Bake for 10 minutes.


Spread half of the ricotta inside the crust and then layer half of the zucchini on top of it. Top with half of the sauce. Repeat with another layer of each. Top with the Daiya. Bake for 40 minutes.  Slice and enjoy!


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