Plant Based Vegan Zucchini Lasagna
- 4 medium zucchini
- 1 bunch kale, chopped
- Preheat oven to 350°. Mandolin slice your zucchini lengthwise to make your lasagna “noodles”. Place slices on a cookie sheet lined with baking paper and put in the oven for about 15 minutes. It may take a few cookie sheets to fit all of the noodles. This takes some of the moisture out of the zucchini so that the lasagna isn’t watery.
- Next, cook the mushroom mixture making sure to cook out most of the water. In another pan add a few tablespoons of water and add the kale mixture. Cook down until kale is wilted. Let kale cool and then squeeze out excess water.
- Add sauce ingredients to blender and lightly blend. Put cheese ingredients into blender and blend until smooth.
- Begin layering zucchini, sauce, kale and mushroom mixture into a large baking dish. Once you have used all the ingredients, finish by pouring the cheese mixture on top. Bake at 350° for 35-45 minutes. Cook until cheese looks slightly brown. Take out of the oven and let cool for at least 20 minutes before slicing.