Zucchini Lasagne Recipe

This recipe uses slices of zucchini in place of traditional lasagna noodles. You can use this as a main course or as a side dish, what ever suits your needs. It takes a bit of time to put it together but it's really worth it and people love it.

I'm not giving you a measured recipe here but you'll get the idea. If it's too confusing, let me know and I'll refine this and do it again with measured amounts.  

Ingredients:

Zucchini or yellow squash
Onion, garlic
Salt
Pasta sauce (ideas below if you want to make your own or live in Israel)
Vegan Cheeze (you can buy this or make your own, do an online search for "vegan cheese recipe" or vegan mozzarella)
Olive oil

Optional (the more you add the better!): 

• Chopped spinach  
• Olives (pitted of course) 
• Eggplant 
• Fresh tomatoes 
• Mushrooms

Cut and saute the onions and garlic in a bit of the olive oil. You can add this to the sauce or just sprinkle in the layers.

Wash the zucchini and cut off the ends to discard. 

Slice them lenghwise so you have flat "noodles." The thinner you make them, the faster they'll cook. But you can not really make a mistake here.

Oil the bottom of a 9x13 pan (or what ever size you want to make). 

Layer sauce, "noodles," cheeze, veggies, sauce "noodles," cheeze, veggies, etc until you get to the top when you'll end with "noodles" and sauce. The "noodles" are not uniform. I layer them so that they are lengthwise in the pan for one layer, then crosswise for the next, and so on.

Drizzle with olive oil. The more concerned about your family going for this one, the more generous you should be with the olive oil. Salty, oily foods are comfort foods so if you want to make this one a comfort food, add a double drizzle. 

Cover the pan with foil and bake at 350 F or about 170 C for about 45 minutes. Check to see that it's cooked all the way through. Some people like crispy vegetables and that's fine. (I've found that it is eaten up faster if the zucchini is very soft.)

Homemade pasta sauce
Start with tomato paste and add water until it is the consistency of a thick sauce. For this recipe you want your sauce thick because the zucchini has a lot of water and as it cooks, it will release the water. 

To the sauce, add a couple of tablespoons of olive oil, salt, pepper, oregano, basil, a dash of hot pepper, and a small splash of balsamic if you like.

Vegan Cheese ideas
I want to tell you that when I started making this lasagne, I did not use vegan cheese, I just ground up cashews and sprinkled them in like cheese. It was still good. That said, give these a try...

You can try this recipe. Don't be intimidated. If you've never tried making something like this before, give it a go. You can get anything that isn't in your pantry at any health food store. Most vegan cheese recipes are made with nuts, but here's a recipe that is nut and seed free.