Dairy Freen Zucchini Lasagna

 a delicious zucchini recipe for the summer!

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.

2

Cook the flour in olive oil stirring constantly with a whisk to blend.   Add the milk, nutritional yeast, miso and garlic powder.

3

Slice the zucchini into thin slices.

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.

5

Top with some of the tofu mixture.

6

Next, add the marinara and the  bechamel sauce drizzled over the top.

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.

8

Finish off with marinara sauce.  Save the some of t e bechamel sauce for adding later. Bake in the oven uncovered.

eat & enjoy!

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