Zucchini Lasagna

​I've always dreamed of having my own garden. I'm not talking about just a few potted plants. No, I'm talking about several acres of fruits, vegetables, and herbs!

For the time being, I am just dreaming about this fantasy garden, and I've settled for two raised garden beds in my own back yard full of things likes tomatoes, zucchini, a variety of herbs, cauliflower, lettuce, and blueberries. I have to be honest; it doesn't feel like I have settled at all! Fresh grown food in your own back yard, no matter what the quantity, is better than any other food in the whole wide world! It really is the best.

Just a few days ago, I was poking around in my garden looking to pick whatever was ripe, and I stumbled upon a gigantic zucchini (see below picture)! I had absolutely no idea what to do with this thing. It's bigger than my head!

I sent a friend the picture of me with the zucchini and we felt determined to create an epic recipe using this large garden vegetable. After doing some internet research, we stumbled upon a recipe for zucchini lasagna, and we found a way to adapt it into an incredibly delicious meal!

This recipe is easy to make and should leave you with plenty of leftovers. Also, this might be one of the most delicious recipes I have ever made. I hope you enjoy it as much as I did!

​Let's get to the cooking!

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Vegan & Gluten Free Zucchini Lasagna

INGREDIENTS

• 4-5 large zucchini squash (or one incredibly large zucchini)
• 4 cups of marinara sauce
• 5-6 cups (or more) fresh spinach
• 1 pound wild mushrooms (or your favorite mushrooms)
• 2-3 medium tomatoes, sliced
• 3-4 tablespoons fresh oregano
• 1-2 cups fresh basil
• Ground black pepper, to taste
• 1 recipe vegan ricotta cheese (see recipe below) -- double the recipe if you like it extra cheesy! 

PREPARATION

• Preheat oven to 350 degrees.
• Follow instructions below to make vegan ricotta cheese. Set aside.
• Sauté olive oil and mushrooms in sauce pan until lightly browned. Add spinach and stir until wilted. Remove from heat.
• Combine ricotta cheese, spinach, mushrooms, and 1 tablespoon of oregano in a bowl.
• Slice zucchini into vertical slices, about 1/8 to 1/4 inch thick.
• Cover bottom of 9 x 13 baking pan with about 1 cup of marinara. Layer slices of zucchini and slices of tomatoes on top of marinara. Cover with half of the ricotta cheese mixture. Layer with more slices of zucchini and sliced tomatoes. Sprinkle with oregano and basil. Add another layer of zucchini and cover with only marinara.
• Repeat process until you run our of ingredients. Cover the top layer with dollops of marinara, and sprinkle with oregano, basil, and ground pepper.
• Bake, uncovered, for 1 hour and 15 minutes.
• Allow to cool for 15 minutes before serving.

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Vegan Ricotta Cheese

INGREDIENTS

• 2 cups raw cashews, soaked in water for 2 hours and drained
• 1/2 cup water
• 1 tablespoons apple cider vinegar
• 1 tablespoons nutritional yeast
• 1-2 cloves of garlic
• Dash of onion powder
• 1 teaspoon sea salt
• A few grinds of black pepper

PREPARATION

• Combine in high speed blender or food processor until smooth.

This recipe is  an adaptation from this Full of Beans recipe.