Name: Lasagna Skyscrapers
Yield: Makes 8 to 10 skyscrapers to serve 3 to 4 people
Cuisine: American
Ingredients: 1 cup Cashew Cream Cheese or Cauliflower Ricotta; 1 tablespoon Cashew Cream Cheese or Cauliflower Ricotta; Neutral cooking oil (such as safflower oil, sunflower oil, or avocado oil); ½ teaspoon dry rosemary, crushed; ½ teaspoon salt; 1 cup sun-dried tomatoes; ¼ cup fresh oregano; 1 skinny sweet potato, peeled and cut into ⅓-inch discs; 1 cup fresh basil; 1 tablespoon fresh lemon juice (about ½ lemon); ¼ cup olive oil; ¼ cup sunflower oil; ½ cup olive oil; ½ teaspoon garlic powder; 1 medium-width zucchini, cut into ⅓-inch discs; Arugula for garnishing; 1 teaspoon sugar; 2 tablespoons nutritional yeast; 1 cup arugula; 1 skinny butternut or crookneck squash, peeled and cut into ⅓-inch discs; Pinch salt, or more to taste; Salt and pepper, to taste; Squeeze fresh lemon juice for garnishing; ½ teaspoon dry marjoram; Sprinkle salt; ½ cup fresh basil; Olive oil for garnishing; ¼ cup pine nuts, roasted or lightly toasted; 1 heirloom green tomato, cut into ⅓-inch discs; Nutritional yeast for garnishing

Preparation info

Makes
8 to 10
skyscrapers

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

Take your zucchini lasagna one step further by diversifying the ingredients with the rest of a late-summer bounty. Layering different hearty vegetables, some grilled and some roasted, imparts savory and sweet flavors. Height always plays well on the plate, and photographs even better. These skyscrapers are bound together by rich sauces, their stacks are deceptively filling, and they look refined and elegant without too much effort.