Raepublic's easy vegan lasagnes are delicious and nutritious. Made with homemade cashew ricotta cheese, zucchini and yellow summer squash, it's hard to beat. The plant-based ricotta cheese is made from cashews which are a great source of protein, copper, manganese and magnesium. Don't forget your Falcon tumblers...



PREP TIME: 5m  |  SOAK TIME: 15m  |  TOTAL: 20m  |  YIELD: 2 CUPS


1 1/2 cup raw cashews, boiled for 15 minutes (or soaked for 8 hours)
1 tablespoon nutritional yeast
1/4 cup fresh basil
1 tablespoon lemon juice, fresh squeezed
1/8 teaspoon Himalayan salt
pinch of ground black pepper
pinch garlic powder
2-4 tablespoons nut milk

(for desired consistency)


    1. Add cashews, nutritional yeast, basil, lemon juice, salt, pepper, garlic powder and 2 tablespoons nut milk into a food processor and blend until smooth.
    2. Add an addition 1-2 tablespoons to mixture if need for optimal consistency.
    3. Set aside for lasagna.


    PREP TIME: 15m  |  COOK TIME: 45m  |  TOTAL: 1h  |  YIELD: 4 SERVINGS


    1 1/2 cup Homemade Cashew Ricotta Cheese
    1 zucchini, thinly sliced
    1 yellow summer squash, thinly sliced
    8 lasagna noodles, cooked al dente
    1 25 ounce can organic marinara sauce (any marinara sauce will do)
    chives, diced (for garnish)


      1. Boil water in a large pot and add noodles. Cook until al dente.

      2. Drain noodles, rinse in cold water and separate them, placing them on a moist tea towel.

      3. Cut noodles into thirds (width wise), making (roughly) 3 small squares out of each noodle.

      4. Preheat oven to 375°F (or 190°C).

      5. Spoon roughly a tablespoon of marinara sauce into the bottom of 4 Falcon Enamelware tumblers (or other cup sized oven safe dishes).

      6. Add one noodle square to tumbler, pushing it down into the bottom and add another tablespoon of marinara sauce on top.

      7. Spread ricotta on both sides of a piece of zucchini and both sides of a slice of yellow summer squash, sandwich together those two pieces (creating a 'squash sandwich') and place in Falcon tumbler.

      8. Spoon 1 tablespoon marinara sauce on top.

      9. Add one noodle square to tumbler, pushing it down into the 'squash sandwich'. Repeat steps 6 - 9 until tumbler is full.

      10. Dollop a teaspoon (or more) of ricotta on top and place tumblers on a cookie sheet.

      Cover the top of the tumblers with tin foil and bake for 30 minutes.
      Remove tin foil and bake for an additional 10-15 minutes.