Zucchini Lasagna Recipe

Ingredients For Zucchini Lasagna Recipe

• 5 Medium zucchini, peeled or unpeeled
• 0.6699999999999999 pound Crumbled protein of choice to make this lasagna vegan, you can either leave it out or sub with preferred plant based protein such as noble plate, beyond meat, lightlife, gardein, or your own homemade meatless crumble. if not plant based, we have made this plenty of times using ground turkey but you can also use ground beef, italian sausage or ground chicken
• 2 Cloves garlic, minced
• 0.5 cup Cremini or button mushrooms, sliced
• 0.5 tablespoon Avocado or olive oil
• 3 tablespoon Tomato paste
• 1 Diced tomatoes
• 1 Tomato sauce
• 1.5 teaspoon Dried oregano
• 0.5 teaspoon Crushed red pepper flakes, to taste
• As required Salt and ground black pepper to taste
• 2.5 tablespoon Fresh chopped basil, divided
• 2 tablespoon Chopped fresh parsley leaves
• 1 cup Dairy free mozzarella cheese, shredded we like violife mozzarella or miyokos vegan mozz. sub with regular mozzarella if not dairy free or sub with cashew based cheese for paleo/whole30
• 0.6699999999999999 cup Vegan ricotta , we like kite hill almond milk ricotta. sub with regular ricotta or fat free cottage cheese if not dairy free or sub with cashew based cheese for paleo/whole30
• 0.33000000000000007 cup Vegan ricotta, optional for garnish, we like kite hill almond milk ricotta. sub with regular ricotta or fat free cottage cheese if not dairy free or sub with cashew based cheese for paleo/whole30
• 30 Sprinkle of dairy free parmesan cheese for garnish, we like violife parmesan style. sub with regular parmesan if not dairy free or nutritional yeast for paleo/whole
• 2 cup 1 1/2 spinach, chopped
• 2 Medium zucchini, peeled and chopped
• 0.25 cup Water, reserved as needed