Vegan Zucchini Lasagna

A satisfying meal that’s vegan and gluten-free. Know, however, that this isn’t a quick and easy recipe, so give yourself a few hours to prepare the meal. To make your time in the kitchen more enjoyable, maybe listen to some music, or a book on tape, and sip on your favorite beverage. This lasagna serves six, so if you’re not serving a large family expect to have leftovers the next day.

Zucchini Mixture Ingredients:

• 2 tablespoons coconut oil
• 2 medium zucchini, sliced thin
• 1 teaspoon Simply Organic dried basil, or other brand
• 1/4 teaspoon Simply Organic crushed red pepper, or other brand
• 1/2 teaspoon Celtic sea salt
• 1 teaspoon ground black pepper

Vegan ‘Cheese’ Filling Ingredients:

• 16 ounce extra firm tofu, drained*
• 1/3 cup Brag nutritional yeast seasoning, or other brand
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon Simply Organic garlic powder, or other brand
• 1 teaspoon Simply Organic onion powder, or other brand
• 1/2 teaspoon Simply Organic ground black pepper, or other brand

Sauce Ingredients:

• 1 14.5oz can Muir Glen organic diced tomatoes, or other brand
• 1 medium onion, quartered
• 1 garlic clove
• 2 tablespoons Muir Glen organic tomato paste, or other brand
• 1/2 cup Italian (flat leaf ) parsley
• 1/4 cup grapeseed oil
• 2 tablespoons Simply Organic dry Italian seasoning, or other brand
• 2 teaspoons Celtic sea salt

Noodles:

• 10 ounce box De Boles gluten-free, no boil, rice lasagna, or other vegan and gluten-free brand.

Zucchini Mixture Directions:

1. Heat the coconut oil in a large frying pan on medium heat. Add the zucchini slices in a single layer and cook in batches if necessary for 3 to 5 minutes or until just tender. Turn the slices over halfway through cooking using Oxo Good Grips Locking Tongs or other tongs.
2. Use the tongs to Transfer the zucchini to a large bowl. When all the zucchini is cooked, gently mix in the basil, crushed red pepper, salt, and pepper. Set aside.

Vegan ‘Cheese’ Filling Directions:

1. Process all the Vegan ‘cheese’ filling ingredients in a Kitchen Aid food processor or other brand for 30 seconds or until just blended. for a thick filling. Don’t over process.
2. Taste. Add more seasoning if desired and process a few seconds more.
3. Scoop the filling into a bowl and place it in the refrigerator, then clean the food processor bowl to use again.

Sauce Directions:

1. Process all the sauce ingredients in the food processor for 1 minute or until fully blended.
2. Taste. Add more seasoning if desired and process a few seconds more.

Assembly Directions:

1. If using a lasagna that requires boiling, follow the instructions on the package and set aside.
2. In a deep 9-inch x 13-inch baking pan, layer the ingredients as follows: 1/3 of the sauce, 1 layer of three noodles, 1/2 the vegan ‘cheese’ filling, a 2nd layer of three noodles, 1/2 of the of remaining sauce, the zucchini mixture, a 3rd layer of three noodles, the remaining vegan ‘cheese’ filling, a top layer of three noddles, and finally the remaining sauce. It’s important that the noodles be entirely covered with the sauce.
3. Cover with foil and bake in a preheated 350° F oven for 55 minutes if using De Boles gluten-free, no boil, rice lasagna. If using another brand of vegan and gluten-free lasagna, bake according to the time specified on the package.
4. Carefully remove foil and bake about 5 minutes more. Remove from the oven using Now Design oven mitts or other oven mitts and let cool at last 5 minutes before cutting, and serve.

Yield:
Makes 6 servings

* Those on a soy-free diet can replace the tofu with 2 cups northern white beans. You can use dry beans that have been precooked, drained and cooled, or cooked beans taken from 2 drained 14.5 oz cans.

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