Zucchini Lasagna

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INGREDIENTS

• 2-3 medium size zucchini
• 1 1/2 cups vegan ricotta cheese
• 2 cups veggie meat (crumbles) (cooked and seasoned)
• 24 oz. marinara sauce
• 7 oz. vegan shredded mozzarella cheese (I prefer Daiya)
• Dried parsley
• Salt (to sweat the zucchini)

INSTRUCTIONS

• Preheat the oven to 350° F.
• Slice the zucchini lengthwise into thin slices.
• Line a baking sheet with paper towels.
• Place the slices on the paper towels.
• Sprinkle some salt on each slice and let it sweat for about 5 minutes.
• Pat the slices with a paper towel to absorb the sweat.
• Spread 1/2 cup of marinara sauce onto the bottom of a 9×13-inch baking dish.
• Place a layer of zucchini slices on top of the pasta sauce.
• Add a layer of ricotta cheese.
• Add a layer of veggie crumbles.
• Add a layer of marinara sauce.
• Repeat these layers one more time.
• Top the lasagna with a final layer of zucchini slices and marinara sauce.
• Add mozzarella cheese and parsley.
• Cover the baking sheet with foil.
• Place the lasagna in the oven and bake for 45-50 minutes.
• Remove the foil and bake for another 15 minutes.
• Let it cool and set for at least 10 minutes before cutting and serving.
• Serve with a fresh loaf of bread.

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Buen provecho!