Vegan Zucchini Lasagna
Vegan, Gluten-Free, Entree, entree, favorite products, Guiltless, healthy, Healthy, healthy diet, healthy eating, lasagne, Lassens natural foods market, No Grain, vegan, Vegetables, vegetables, Vegetarian, vegetarian, zucchini
Ingredients
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
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
Directions
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 9x13 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.
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 9x13 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.
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