Mushroom Zucchini Lasagna

DESCRIPTION:

Enjoy a delicious and nutritious vegan oil-free lasagna packed with savory mushrooms, zucchini and a flavorful marinara sauce.

INGREDIENTS:

1 box gluten free barilla lasagna noodles, oven ready or your favorite brand of no boil noodles
2 lbs. sliced mushrooms (cremini or baby bellas), steamed
3-4 medium zucchini, sliced and steamed
48 oz. oil free marinara sauce
1/4 cup of my faux Parmesan
1 batch of my Kale tofu ricotta
Fresh basil leaves for garnish

PREPARATION:

1-Preheat oven to 375F
2-Make a batch of my Kale Tofu Ricotta and Faux Parmesan.  These can be made 1-2 days ahead of assembling the lasagna.
3-Steam the sliced mushrooms and zucchini until tender and leave in the colander for the water to evaporate.
4-In an oven safe lasagna dish, spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish, about 1 cup.
5-Spread some of the ricotta over the noodle, then place the noodle on top of the marinara sauce.  Continue to do this until you have completed the bottom layer.  Make sure you overlap the noodles.
6-Once you have completed this, top the ricotta noodles with steamed zucchini then add the steamed mushroom on top of the zucchini.
7-Add another layer zucchini with ricotta, enough to cover the mushrooms.
8-Add another layer of the zucchini and mushrooms.
9-Add 1 cup of the marinara sauce on top to cover everything.
10-Add another layer of the noodles on top of the marinara sauce.Add sauce on top of the noodle.
11-Cover the dish with aluminum foil and bake for 50 minutes.  After 50 minutes take the lasagna out of the oven take the foil off, sprinkle with faux Parmesan and place back in the oven for 15 minutes.
12-Once it’s done, take out of the oven and let the lasagna rest and cool down for at least 45 minutes.  Enjoy

CHEF´S NOTE:

Link to watch the YouTube video: Click Here