Ever since I discovered my spiralizer, I have been making noodles out of zucchini to get my pasta fix without the gluten or guilt. The next step for me had to be attempting a zucchini-lasagna! I’ve seen this dish in vegan and raw-vegan restaurants but really wanted to attempt it on my own. Completely grain and flour-free, this dish is basically a salad that tricks, even my picky-eating brother, into thinking he is eating lasagna. Like all lasagnas, it takes a good amount of prep time but it is great for entertaining/impressing guests.
Ingredients (serves 3-4):
Tomato pasta sauce
pesto sauce (I used vegan pesto made with cashews)
shredded Mozzarella (I used “Daiya” brand vegan cheese)
Preheat oven to 350 degrees Fahrenheit. Slice mushrooms and throw them in a pan with a tablespoon of olive oil and a minced garlic. Chop broccoli florets and add them to the mix. Cook until done and then add enough tomato sauce to the mix to coat the vegetables. To make the “noodles,” thinly slice 3 zucchinis (I used a peeler to do so). Layer the bottom of the lasagna dish with 2 layers of the zucchini slices. Next, add a layer of the vegan pesto and spinach leaves. Add another layer of zucchini, then add a layer of the tomato sauce/vegetables mixture (not too thick). Repeat these steps until you have your desired height. I did 3 layers of each mixture. On top, add a final layer of zucchini slices, then a thin layer of just the tomato sauce. Sprinkle the vegan mozzarella and halved cherry tomatoes on top. Heat in oven until cheese is melted and dish is heated (you don’t need anything in the lasagna to actually be cooked, just to be heated) which should take 15-20 minutes. Add ripped fresh basil leaves on top, if desired.
Check out more recipes from Contributor, Morgan Hubers, on her Instagram!