This is a recipe inspired by Shirelle.  It really is super delicious and very nutritious.

Relly’s Pesto, Zucchini lasagna

This is gluten free lasagna that uses zucchini as the noodles and a cashew Basil pesto as the filling.  It is very delicious and very nutritious.

4 zucchini

Lots of basil

1 cup of cashews

Mozzarella cheese

Grated parmesan cheese

Olive oil

2 cups sliced tomatoes

Make a pesto using the basil, cashews, olive oil, 1 clove garlic, salt, pepper, parmesan cheese.

Cut the zucchini thinly lengthwise

Sauté in hot oil the zucchini for a minute, don’t over crowd the pan just one layer at a time.

Put a layer of zucchini in the bottom of a casserole dish.

Spread a nice layer of the pesto over top it.

Add another layer of the zucchini on top of the pesto

Spread the remaining pesto on this. 

Add a layer of mozzarella cheese

Add the tomatoes on top, salt and pepper them

Sprinkle parmesan cheese

Put in broiler for ~10 minutes, cheese is melted and tomatoes start to turn a bit golden.