Dairy Freen Zucchini Lasagna
a delicious zucchini recipe for the summer!
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Ingredients in Vegan Zucchini Lasagna
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Zucchini
White Miso
Spinach
Lemon Juice
Tofu
Flour
Coconut Milk
Nutritional Yeast
Marinara Sauce
Spices
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1
Blend the tofu, spinach, yeast, garlic powder, lemon juice, Italian seasoning, oregano and salt to your blender. Set aside in the refrigerator until ready to assemble the lasagna.
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2
Cook the flour in olive oil stirring constantly with a whisk to blend. Add the milk, nutritional yeast, miso and garlic powder.
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3
Slice the zucchini into thin slices.
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4
Start with a bit of marinara sauce on the bottom of pan. Top with the sliced zucchini overlapping the slices to fully cover the top.
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5
Top with some of the tofu mixture.
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6
Next, add the marinara and the bechamel sauce drizzled over the top.
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7
Repeat with two more layers of zucchini, tofu, marinara sauce and bechamel sauce, using the last of the tofu in the final layer if you have extra.
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8
Finish off with marinara sauce. Save the some of t e bechamel sauce for adding later. Bake in the oven uncovered.
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eat & enjoy!
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