A lighter take on the traditional lasagna, this plant-based version is jam-packed with flavor, a little spice, and ALL THE VEGGIES.
- 4 medium zucchini
- 2 yellow peppers, diced
- 1 medium-sized onion, diced
- Two 8-ounce bunches of oyster mushrooms (or mushrooms of your choice)
- 2 cloves garlic, minced
- 1/4 cup olive oil
- One 25-ounce jar of marinara or red sauce of choice
- 8-ounce package of vegan smoked mozzarella or regular smoked mozzarella cheese, shredded
- 1 teaspoon chili pepper flakes
- Salt and pepper to taste
- Preheat oven to 375°F
- Slice zucchini lengthwise into thin strips, about ¼” thick, then set aside. These will serve as “pasta” layers.
- Combine onions, mushrooms, and peppers in a medium-sized bowl. This will serve as the “meat” of the lasagna. Together, it should resemble the consistency of ground meat, with small chunks that aren’t too tiny.
- Heat a large saucepan over medium heat and add the olive oil.
- Cook the diced vegetables until browned but not too soft, about 10 minutes.
- Add the minced garlic, and cook an additional minute to release the flavor.
- Turn off the stove and stir in jar of marinara sauce, chili flakes and salt and pepper.
- Divide the zucchini strips, sauce mixture and cheese into groups of 3 to make assembly easier.
- In a medium baking dish (approximately 7” x 9” x 3”), add a layer of the sauce mixture, then the mozzarella, then lay the zucchini strips side by side until they cover the surface. Repeat twice to fill the dish.
- Bake for 30 minutes uncovered, then serve.
Optional plating tip: Cut the lasagna into 6 servings and place a serving on the center of a plate. Using a spoon, scoop some sauce from the bottom and circle it around the lasagna. Line the perimeter of the plate with microgreens along the circle pattern. Finish with a crackle of black pepper.