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Organic extra virgin olive oil 3 lg yellow and green zucchini, sliced in half lengthwise and cut into half moons
Optional: 1 lb. organic pastured ground meat, cooked in olive oil + salt Jar of your favorite organic no-sugar added pasta sauce 1 c of Tree Line Garlic + Herb Spreadable Cashew Cheese or Kite Hill Scallion Cream Cheese
1 bag of soy-free vegan mozzarella cheese
1 organic pasture raised egg
Garlic powder to taste
Dried Italian herbs to taste Sea salt and black pepper to taste
Spray avocado oil INSTRUCTIONS:
Preheat oven to 350° F. Heat a large stainless steel or cast iron skillet over medium-high heat until hot then coat with olive oil. Add zucchini and season with salt and pepper then cook, stirring often, until zucchini is just tender.
Place a medium fine mesh strainer over a medium mixing bowl. Pour in the zucchini and strain the liquid (for about 10 minutes) so your lasagna isn't watery.
Place soft vegan cheese and next 4 ingredients in a small mixing bowl. Add salt and pepper and mix to combine. Taste and adjust seasoning then set aside.
Grease a large lasagna dish with spray oil. Add a thin layer of pasta sauce to the bottom and spread out. Pour in strained zucchini then top with cooked meat if using.
Scoop vegan cheese mixture on top and spread out evenly. Top with more sauce then sprinkle with remaining vegan mozzarella.
Bake uncovered for 1 hour. Let rest for 20 minutes then slice and serve.
TIP: To make these to take to work for lunch, bake in small Pyrex glass food storage dishes. Let cool completely then cover and refrigerate.
Want to see how it's made? Skip to minute 24 of this video!