Zucchini Lasagna with Pea Cashew Cheese + Ramp Hemp Pesto

Today marks the start of #HempWeek and we’ll be celebrating all week long by posting our favorite hemp recipes–starting with this Zucchini Lasagna with Ramp Hemp Pesto.

What is hemp?

Hemp is a variety of the plant species Cannabis sativa L. Hemp can be used to create a wide variety of products, such as paper, textiles, body care products, food, fuel, building materials and biodegradable plastics. Hemp is NOT the same as marijuana. They are a part of the same plant species, but hemp contains little to no measurable amounts of tetrahydrocannabinol (THC), the primary psychoactive ingredient in marijuana. So you will NOT get high from eating hemp or washing your hair with hemp shampoo!

Nutritional Benefits: Hemp seeds, considered a perfect food, are rich in omgea-3 fatty acids and protein. Hemp seeds are also rich in sulfur, known as the beauty mineral, as well as iron and vitamin E. Hemp is naturally gluten-free and has no known allergens.

Food: Hemp seeds can be eaten raw, sprouted, ground into flour or made into hemp milk. They can be mixed or baked into pretty much anything — salads, soups, smoothies, nutrition bars, chips, desserts, granola, you name it!

Hemp is one of our favorite superfood seeds that we use in several Purely Elizabeth products–including our Blueberry Hemp Ancient Grain Granola!

Zucchini Lasagna With Pea Cashew Cheese + Ramp Hemp Pesto

gluten-free, vegan

gluten-free lasagna noodles (such as Capellos)

1 bundle asparagus, ends trimmed, grilled

2 zucchini, thinly sliced lengthwise, grilled

Pea Cashew Cheese:

2 tbsp olive oil

1 clove garlic, minced

1 1/2 cup peas

1 cup cashews, soaked in water for at least 4 hours

1 tbsp nutritional yeast

1 lemon, juiced

Himalayan sea salt, to taste

Ramp Pesto:

2 cups basil

8 stalks ramps, chopped

1 clove garlic

1/2 lemon, juiced

1/2 cup olive oil

1/2 cup hemp seeds

Himalayan sea salt, to taste

Pea Cashew Cheese:

In a large sauté, pan, add 1 tbsp olive oil over medium heat. Add garlic and sauté for 3-5 minutes. Add peas and sauté for an additional 3-5 minutes. Meanwhile, in a high-speed blender, add drained cashews, 1 tbsp olive oil, nutritional yeast, and lemon juice. Blend until smooth. Add 1 tbsp at a time of water if necessary to reach desired consistency. Add the pea mixture and pulse a few times to combine. Add salt to taste.

Ramp Hemp Pesto:

Place ingredients in a high-speed blender and blend until smooth. Cook noodles according to package directions. In a lasagna dish, assemble, layering pesto on the bottom of the pan then lasagna noodles, cashew cheese, pesto, asparagus and zucchini. Repeat, ending with zucchini and a dollop of pesto on top. Serve.