Zucchini Lasagna

Method:

Prepare the Zucchini:

1. Slice and Prep:

   • Thinly slice the zucchini lengthwise using a mandoline or knife.

   • Sprinkle lightly with salt and let sit for 5-10 minutes to release excess moisture. Pat dry with a kitchen towel.

Make the Red Sauce:

2. Cook the Aromatics:

   • Heat a non-stick pan over medium heat. Dry sauté the minced garlic and onion for 2-3 minutes, adding a splash of water to prevent sticking.

3. Add Tomatoes:

   • Add cherry tomatoes, tomato paste, oregano, salt, and chili flakes. Cook for 7-10 minutes until the tomatoes break down into a thick sauce. Add water or broth as needed for consistency. Set aside.

Assemble the Lasagna:

4. Layer the Ingredients:

   • In a small baking dish, spread a thin layer of red sauce at the bottom.

   • Add a layer of zucchini slices, followed by a layer of cooked lentils or crumbled tofu, a handful of chopped spinach, and a dollop of dairy-free ricotta (if using). Repeat the layers, ending with a layer of zucchini and red sauce on top.

5. Bake the Lasagna:

   • Preheat the oven to 180°C (350°F). Bake the lasagna for 20-25 minutes, or until the zucchini is tender and the flavors are well combined.

Serve:

6. Garnish and Enjoy:

   • Sprinkle with nutritional yeast and fresh basil before serving. Serve hot.

Nutritional Information (Per Serving):

• Calories: 200 kcal

• Carbohydrates: 25 g

• Protein: 10 g

• Fat: 3 g