Harvest Lasagna
Noodle-free lasagna layered with griddled zucchini and yellow squash, marinara, and cashew cream, topped with basil crisps.
Built entirely from vegetables. Thin squash and zucchini planks stand in for pasta, and cashew cream stands in for ricotta. Assembled ahead and baked from frozen.
Why It Works
Part of a five-course, fully vegetarian Italian wedding dinner for 12, served family style. Components are built to be made ahead and finished on site.
Pairings
Famille Hugel Riesling Alsace.
Tasting Journal
Notes coming soon.
References
Original recipe by Daniel Schossow, Schossow's Kitchen. Developed for a fully vegetarian wedding dinner for 12, Frisco, CO, September 2026.
RECIPE CARD
Harvest Lasagna
Yield: Serves 12 family style | Time: Components about 2 hours; bake from frozen 65 minutes plus 15 minutes rest
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Equipment
- Mandoline
- Griddle
- Blender
- Large lasagna pan
- Plastic wrap and foil
- Fry pot with thermometer
Ingredients
Cashew Cream (Vegan)
- 1.8 lbs raw cashews, soaked overnight in cold water
- 1–2 cups Barista oat milk
- 2 cloves garlic
- Juice of 1 lemon
- Salt to taste
Marinara (Vegan)
- 3 cans San Marzano crushed tomatoes (28 oz each)
- 2 onions, diced
- 6 cloves garlic, minced
- Olive oil, salt, red pepper flakes, fresh basil
Zucchini and Squash Noodles (Vegan)
- 5 large zucchini, sliced thin lengthwise on a mandoline
- 5 large yellow squash, sliced thin lengthwise
- Kosher salt, olive oil
Basil Crisps (Vegan)
- Large, perfect basil leaves, completely dry
- Neutral oil for frying at 350°F
- Flaky salt
Instructions
Cashew Cream
- Drain the soaked cashews. Add to a saucepan with the oat milk and garlic.
- Simmer over medium-low heat for 15–20 minutes until very soft.
- Blend with lemon juice until completely smooth. Season generously.
Marinara
- Sauté onion in olive oil until soft, about 8 minutes. Add garlic and cook 1 minute.
- Add tomatoes and simmer 30 minutes. Season.
- Finish with fresh basil. Cool and refrigerate.
Zucchini and Squash Noodles
- Salt the slices and let sit 20 minutes. Pat completely dry; this is critical for texture.
- Lightly oil and partially griddle until lightly charred but still firm.
- Refrigerate until assembly.
Assembly
- Layer marinara, then squash and zucchini noodles, then cashew cream.
- Repeat the layers. Top with marinara and a thin drizzle of cashew cream.
- Cover tightly with plastic wrap, then foil. Freeze.
Bake from Frozen
- Bake covered at 375°F for 50 minutes from frozen.
- Uncover and bake 15 more minutes to brown the top.
- Rest 15 minutes before cutting and serving.
- Frozen lasagna needs 20–30 minutes more than a freshly assembled one.
Basil Crisps
- Fry dry basil leaves in 350°F oil for 5–10 seconds. Remove immediately.
- Drain on paper towels. Salt immediately.
- Store uncovered at room temperature; do not refrigerate. Use to top the lasagna at service.
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Schossow Kitchen · schossowkitchen.com