Zucchini Lasagna with Portobello Mushrooms *Vegan*

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!

THIS RECIPE IS :

Dairy Free High Fiber Low Carb Vegan Vegan Wheat Free

COOK TIME: 40 minutes

INGREDIENTS

3 large zucchini

16 ounces firm tofu (I did not add)

1 25-ounce jar tomato basil marinara

1/2 cup vegan pesto

1/2 C vegan cheese 

2 large Portobello mushroom caps

1/2 teaspoon sea salt

1 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 water in a skillet over medium heat. Add the Portobello strips and sauté for 3-5 minutes, set aside. In a 9×9-inch pan, lightly grease the sides and bottom with marinara . 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. Sprinkle vegan cheese and repeat the layers until the pan is full.

Arrange  tomato slices on top. Bake at 400°F for 40 minutes. Let sit for 5 minutes before serving.

NOTES

Don't skip step one, even if you're in a hurry! The zucchini noodles will turn mushy in the oven if you don't remove the excess water.