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Most lasagnas are rich and heavy, and although delicious, they can leave you feeling sluggish. Not this zucchini lasagna! Longs strips of zucchini take the place of lasagna noodles and savory Portobello mushrooms pack the dish with plenty of vegetables for a hearty, yet feel-good meal. The whole meal comes together quickly, just 20 minutes of prep then idle cook time in the oven. Pair it with a simple green salad for a light, yet satisfying meal.
ZUCCHINI LASAGNA WITH PESTO AND PORTOBELLO MUSHROOMS [VEGAN]
INGREDIENTS
- 3 large zucchini
- 16 ounces firm tofu
- 1 25-ounce jar tomato basil marinara
- 1/2 cup vegan pesto
- 8 slices vegan cheese
- 2 large Portobello mushroom caps
- 1/2 cup gluten-free bread crumbs
- 1 tablespoon olive oil, divided
- 1/2 teaspoon sea salt
- 1/2 beefsteak tomato, sliced
PREPARATION
- Preheat the oven to 400°F. Peel the zucchini and slice them into very thin lasagna “noodles.” Lay them on a pan lined with a paper towel and sprinkle the zucchini slices with 1/2 teaspoon of sea salt to draw out the excess water. Set aside for 10 minutes, then blot the water off with the towel.
- Meanwhile, scoop the gills from the Portobello caps and slice them into medium sized strips. Squeeze the excess water out of the tofu and crumble it into a medium bowl. Stir in the pesto and mix well.
- Heat 1/2 tablespoon olive oil in a skillet over medium heat. Add the Portobello strips and sauté for 3-5 minutes, set aside. In a 9×13-inch glass pan, lightly grease the sides and bottom with 1/2 tablespoon olive oil. Layer the bottom of the pan with zucchini slices. Pour 1/2 cup of marinara on the zucchini, then cover it with 1/3 of the pesto tofu. Add 2-3 slices of vegan cheese and repeat the layers until the pan is full.
- Sprinkle the breadcrumbs over the lasagna and arrange 3 tomato slices on top. Bake at 400°F for 40 minutes. Let sit for 5 minutes before serving.
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