A True Labor of Love
…and there’s so much love!
Most of the good things in life are at least a little labor intensive.
Building a house, painting a mural, planting a garden…
but the outcome is always oh, so nice and oh, so worth it.
As Stephanie, our Lassen’s Ventura Sample Captain confessed, such was the case with this recipe for Vegan Zucchini Lasagna. It’s just a lot of chopping and dicing, which can all be done ahead of time and stored in the fridge until you’re ready to bake. Paleo, Vegan and Gluten-Free! Oh yeah, and the taste is fantastic!
- 2 cups walnuts
- 1 eggplant
- 2 red bell peppers
- 1 red onion
- 1 Tb oregano
- 3 garlic cloves
- 1/2 cup fresh chopped basil
- 8 zucchini squashes (cut into thin strips)
- 3 tsp thyme
- 1 bunch black kale
- 1/4 cup nutritional yeast
- 2 lemons (juiced – save peels for zesting)
- 1 jar of marinara sauce (25 oz)
- 4Tb extra virgin olive oil
Cucina Antica Garlic Marinara is now sale this month (May, 2013)!
Preheat Oven to 450
Dice eggplant, red onions, bell peppers and garlic. Place in a saucepan on medium heat with zest from lemon, olive oil, thyme and oregano. Stir constantly for 10 minutes or until eggplant is tender. Add kale and lemon juice and simmer for another 2 minutes.
Set Kale mix aside in a bowl.
On medium heat simmer zucchini strips for 8 minutes – flip regularly. Place 1 layer of zucchini strips on the bottom of a 9×13 baking dish. With a spoon, evenly spread half of the kale mixture over the zucchini strips, covering it completely. Pour 1 cup marinara sauce evenly over the top of the kale mixture.Top with another layer of zucchini strips followed by the kale mixture and then one more zucchini layer. Pour the rest of the marinara evenly over the final zucchini layer. Sprinkle the top with Nutritional yeast and walnuts.
Bake for 30 minutes.