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We’ve come to realize that when the grannies come over for dinner the meals they like the best are ones that mimic foods that they are familiar with. I imagine this goes for pretty much anyone that doesn’t eat plant based all the time. So the next time you need to make a hearty meal for non veg friends or family give this one a try. Right now we have zucchinis, basil and tomatoes in the garden so it’s the perfect time of year for zucchini lasagna. This is also gluten free which is good to keep in mind for your super weird friends. The sauce used is my go to pasta sauce but it works well pretty much anytime you need a quick and easy tomato sauce.

Zucchini Lasagna
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Zucchini Lasagna

Course: DinnerCuisine: vegan, vegetarianDifficulty: easy
Servings

4

servings
Prep time

20

minutes
Cooking time

45

minutes
Total time

1

hour 

5

minutes

Ingredients

Directions

  • Prepare the sauce as per the instructions here.
  • Preheat the oven to 350° F.
  • Remove the ends and slice the zucchinis into 1/8″ strips, lengthwise.
  • Spread the slices on a baking sheet lined with parchment paper and bake for 15 minutes. Remove from the oven and let cool.
  • Spread a thin layer of sauce in the bottom of an 11″ x 7″ (or similar) baking dish. Arrange a layer of the zucchini in the dish followed by a layer of sauce and some of the vegan cheese shreds. Repeat this until the zucchini and sauce are used up, top with vegan cheese.
  • Bake for 30 minutes, let cool and serve.

Notes

  • Feel free to add other veggies to the sauce. We like to add mushrooms but you could add cauliflower, carrots or any of you favourites to make this lasagna even more hearty.
Zucchini Lasagna
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