Thursday, August 25, 2016

Vegan Gluten-Free Zucchini Noodel Lasagna


This is a really great meal to cook for a group of friends that won’t keep you slaving away in the kitchen. Instead of using traditional pasta noodles for the layers of lasagna, I used zucchini and eggplant slices. They hold up great, instantly up your veggie intake and tastes delicious! Enjoy!






Vegan Zucchini Noodel Vegetable Lasagna
By Sarah Farsh August 25th, 2016
  • 4 zucchinis, sliced thin like lasagna noodles
  • 1 eggplant, sliced thin like lasagna noodles
  • 1 1/2 cups tomato sauce (homemade or store bought) 
  • 1 1/2 cup vegan ricotta cheese (homemade or store bought Kite Hill)
  • 1 cup frozen chopped spinach, thawed
  • 2 cups baby portobello mushrooms, chopped 
  • 1 tbsp braggs liquid amino
  • 1/2 tsp oregano
  • 1 tsp fennel seeds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt/pepper to taste
  • 1 cup fresh basil
  • Thyme sprigs for garnish
  • Vegan parmesan cheese for garnish

Preheat oven to 375 degrees. Mix chopped mushrooms together with braggs liquid aminos and fennel seeds, let marinate while you continue setting up the lasagna. Mix ricotta, spinach, garlic powder, onion powder and oregano together using a fork. Poor a thin layer of tomato sauce on the bottom of a 9x13” glass pyrex dish. Layer with slices of zucchini and top with a little sauce. Continue layering: one layer of all of ricotta mixture, one layer of eggplant slices, more sauce, one layer of all the mushroom mix, bed of basil, last zucchini layer and top with last layer of tomato sauce. Top with a light sprinkle of vegan parmesan cheese and sprigs of thyme before popping into oven. Bake in oven for 1 hour and 20 minutes. Allow to cool for 15 minutes before cutting and serving. Top with fresh basil and sprinkle of vegan parm cheese for garnish. 

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