Vegan Zucchini Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
850 grams Zucchini 1 tbsp Extra Virgin Olive Oil 0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 2 clove Garlic 2 cup Canned Diced Tomato (by LILSWEETIE) 0.5 cup Tomato Paste 30 gram(s) Kirkland Artichoke Hearts marinated in oil 1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO) 2 serving Cheese, Dairy-Free, Daiya, Mozzerella Style 2 cup Yves Veggie Ground Round - Original
Tomato sauce layer: Heat oil, add diced onions. Cook 3-4 min. Add garlic and continue cooking 30 min. Add tomatoes, tomato sauce, artichoke hearts and seasoning. Bring to boil then simmer for 15 min.
Zucchini Lasagna - cut slices about the width of a lasagna noodle, lengthwise.
Layer sauce, zucchini noodle, some daiya cheese, repeat.
Bake at 375 for 30 min, covered, then uncovered for 20-27 min. Allow to rest for 15 min, cut, serve.
Serving Size: makes about 8 3 inch servings
Number of Servings: 8
Recipe submitted by SparkPeople user GUNDIS.
Zucchini Lasagna - cut slices about the width of a lasagna noodle, lengthwise.
Layer sauce, zucchini noodle, some daiya cheese, repeat.
Bake at 375 for 30 min, covered, then uncovered for 20-27 min. Allow to rest for 15 min, cut, serve.
Serving Size: makes about 8 3 inch servings
Number of Servings: 8
Recipe submitted by SparkPeople user GUNDIS.
Nutritional Info Amount Per Serving
- Calories: 134.4
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 607.2 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 4.8 g
- Protein: 10.0 g
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