Organic extra virgin olive oil
3 lg yellow and green zucchini, sliced in half lengthwise and cut into half moons
1 lb. organic pastured ground meat, cooked in olive oil + salt (substitute sautéed mushrooms and cooked lentils to make this vegan!)
1 1/2 jars of your favorite organic no-sugar added pasta sauce
1 container of soy-free vegan cream cheese or Dairy Free Boursin
2 bags 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
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 5-10 minutes) so your lasagna isn't watery.
Place cream cheese, 1 bag of vegan mozzarella amd egg in a small mixing bowl. Season with salt, pepper, garlic and herbs 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. Spray cheese with oil to encourage melting and cover with foil.
Bake covered for 1 hour then broil for a couple minutes to brown. 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!