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Vegan Zucchini Lasagna
Vegan Zucchini Lasagna

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We hope you got benefit from reading it, now let’s go back to vegan zucchini lasagna recipe. You can have vegan zucchini lasagna using 15 ingredients and 14 steps. Here is how you do it.

The ingredients needed to make Vegan Zucchini Lasagna:
  1. Take 1/2 an onion
  2. Provide Minced garlic
  3. Get Minced ginger
  4. You need Brown Mushrooms
  5. Get 1 green pepper
  6. You need Veggie Ground Round
  7. Take Pasta sauce
  8. Use 1 tomato
  9. Prepare 1 jalapeno
  10. Provide Zucchini
  11. Take Vegan ricotta (5-ingredient recipe provided)
  12. You need Vegan shredded cheese
  13. Take Cooked pasta
  14. Prepare Spinach
  15. Use Seasoning (eg. Red pepper, cumin, coriander, oregano, Italiano)
Instructions to make Vegan Zucchini Lasagna:
  1. Preheat the oven to 400
  2. Cut Zucchini into long 'lasagna strips'
  3. Place the zucchini strips on parchment paper on a baking tray and bake for 15 mins (keep the oven on once you remove them)
  4. Bonus: make vegan ricotta cheese by blending together 2 cups of silvered blanched almonds, 2-3 tsp of nutritional yeast, 2 tbsp of lemon juice, 1/2 tsp of sea salt, dash of garlic powder, dash of oregano, and 3/4 cups of water). To get the consistency right you can slowly add more water as needed!
  5. Saute the diced onions, garlic, ginger
  6. Add the diced tomato and jalapeno
  7. Add the diced green pepper and mushrooms and spinach
  8. Once the veggies are semi-cooked, add a ground meat alternative of your choice (I used half a package of Yves ground round)
  9. Add seasonings of your liking
  10. Add pasta sauce
  11. Add cooked pasta noodles (penne or macaroni) to mixture
  12. Layer everything by placing half the amount of mix into the bottom of a Lasagna pan then sprinkle in the shredded cheese and ricotta then add the zucchini strips then add more cheese and more mix and more cheese and then more zucchini strips and lastly more cheese (lasagna style)!
  13. Let this bake at 400 for 45 mins with aluminum foil over the top
  14. Bon appetit!

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