8 INGREDIENT ZUCCHINI LASAGNA
My husband thought he planted eggplant in our garden but after returning from an out of town trip he found a few giant zucchinis instead. I used one huge zucchini to make this recipe.The flavor of this lasagna is wonderful and it is not too difficult to make since using jarred pasta sauce. I served it over whole grain pasta.
This awesome recipe is by “Minimalist Baker”: 8-Ingredient Zucchini Lasagna. I removed the oil.
Here is the “Minimalist Baker” simple recipe for vegan “Parmesan” though there are other options you can find online: How To Make Vegan Parmesan Cheese
Why did I serve my lasagna over whole grain pasta? Here’s a 2 minute interview with Dr. McDougall who explains:
John McDougall Discusses a Starch-Based Diet
What kind of starches can you have and which foods should you avoid when on a starch-based diet? See Dr. McDougall's slide show from his "Color Picture Book" here: “Food Poisoning”
8 INGREDIENT ZUCCHINI LASAGNA
Ingredients
Vegan “Ricotta”:
3 cups raw macadamia nuts or soaked blanched almonds or 1 (16-ounce) block extra firm tofu, drained and pressed dry for 10 minutes (I used tofu, wrapped in kitchen towel and pressed for 30 minutes using my cast iron pan)
2 Tablespoon nutritional yeast
1/2 cup fresh basil, finely chopped (I used 1/2 packed cup, then chopped the leaves)
2 teaspoons dried oregano
1 medium lemon, juiced (~2 TBSP)
1 teaspoon sea salt + pinch black pepper or to taste
1/2 cup water (I did not use since used tofu)
1/4 cup vegan “Parmesan” optional (I used. Recipe link at top of page)
(I love roasted garlic so added 6 cloves which I had left over from prior recipe)
Other ingredients:
1 (28-oz) jar favorite marinara sauce
3 medium zucchini squash thinly sliced with a mandoline (See bottom of recipe for how I prepared the zucchini)**
Vegan “Parmesan” to sprinkle on top, optional (I used)
Instructions
Preheat oven to 375 degrees F.
Add nuts or tofu to a food processor or blender and process. If using nuts you are looking for a fine meal. If using tofu it will make a paste.
Add remaining ingredients: nutritional yeast, fresh basil, oregano, lemon juice, salt, pepper, water and optional vegan “Parmesan.” (I also added the roasted garlic.) You are looking for a well-puréed mixture/paste.
Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
Pour about 1 cup marinara sauce into a 9×13-inch (or similar size) baking dish and line with thinly sliced zucchini.
Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of marinara sauce and then top with more zucchini slices. Continue until all filling and zucchini are used up. The top two layers should be zucchini and then sauce. Sprinkle on vegan Parmesan cheese (optional), and then cover with foil (I put a piece of parchment paper between the food and the foil).
Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. (I baked covered for 30 minutes and uncovered for 15 minutes.)
Let cool for 10-15 minutes before serving. Serve with additional vegan Parmesan and fresh basil.
Leftovers keep for 2-3 days in the refrigerator, or in the freezer up to 1 month.
**I used the thinnest setting on my mandoline for slicing. I then sprinkled the slices with salt and rolled them in a dish towel. Placed a cast iron pan on the rolled dish towel to press the zucchini. After 1 hour rinsed salt off and spun in my salad spinner. This may have been unnecessary to do but I did not want to take a chance on a watery lasagna.
