Zucchini Lasagna RecipeTagged in Vegetarian
Cook noodles to box specifications. While
waiting for water to boil, preheat oven to 350.
Chop all veggies **except zucchini** to be bite
sized or as small as you wish them. (I like
mine a little on the big side so they don't get
lost in the sauce). Set zucchini aside.
separate pan, heat the olive oil. Add garlic
and onions and cook until onions begin to
turn translucent. Add peppers and carrots,
cook a few more minutes. Add mushrooms
and sauté a little longer. Add wine, jar of
sauce, veggie crumbles and frozen spinach.
Simmer for as long as you can, stirring
Once noodles are done, smear a little olive oil
on the bottom of a pan. I like thick lasagna so
I used a 9x9x3 pan. You could make thinner
lasagna in a 9x13x2 pan if you wish. Slice
zucchini lengthwise to make long thin slices.
Once sauce is done, smear a little on the
bottom of the pan. Next lay down one layer of
noodles followed by a thin layer of zucchini
then sauce. Repeat until you are out of stuff.
Cover and cook in oven for 1 hour. If you are
using vegan mozzarella cheese you can add this now
It looks complicated but it isn't and it's
super tasty! We also liked it with a little
nutritional yeast sprinkled on top :)
- 1 box lasagna noodles
- 1 - 2 zucchini
- 6 baby portobello mushrooms
- 6 button mushrooms
- 10 baby carrots
- 1/2 onion
- 1 cup frozen spinach
- 1/2 red
- yellow or orange bell pepper
- shredded vegan mozzarella cheese (optional)
- 1/4 to 1/2 cup red wine
- 1/2 bag of vegan crumbles (optional)
- garlic to taste
- fresh basil to taste
- 1 jar (mine was 16 oz) premade marinara
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