Zucchini Noodle Lasagna Pizza Pie

My mom sent me some pie dishes as a thoughtful gift so I've been baking a lot of pie shaped meals. I wanted to make a traditional zucchini lasagna, and then thought building it in a pie dish instead of traditional square would be cute. So here we are, a lasagna pizza pie. Enjoy!

Zucchini Noodle Lasagna Pizza Pie

by Sarah Farsh August 4, 2020

• zucchini, thinly sliced into ribbons 
• sweet potato ribbons (thinly sliced sweet potato, or eggplant, squash, or more zucchini)
• crushed tomatoes (fresh or from can is fine)
• cashew ricotta
• 2 handfuls raw cashews
• 3 cloves garlic
• handful fresh basil and thyme
• 2 tbsp nutritional yeast
• juice of one lemon
• 1 tsp kosher sea salt
• shredded almond milk cheese topping of choice (optional)

Blend all cashew ricotta ingredients together for cashew ricotta in a VitaMix or food processor, set aside. Paint the bottom of a pie dish lightly with a little tomato sauce. Add layer of zucchini, potatoes (or whatever veggies you like), spread more tomato sauce on top and top with cashew ricotta. Continue layers until you reach the top (for the pie dish, it's about x2 layers). Top with shredded almond cheese if you like, then bake at 375 degrees for 40-45 minutes until sauce is boiling at top and the veggies look golden. Allow to cool for 10min before slicing.