Polenta Zucchini Vegan Lasagna Made With Love
On this episode of Plant Based in the Burbs, Paige Parsons Roache shares her extraordinary vegan Lasagna recipe with us. There is a lot of love and laughter in this episode, so you don’t want to miss it! And the Lasagna is delicious, made with polenta and zucchini, topped with oozing melted cheese!
Watch the full how-to video HERE, and prepare for lots of fun and laughs!
Plant-Based In The Burbs Hosts and Chefs
Sherri Johnson is an entrepreneur, personal trainer, mother, wife, and lifelong lover of cooking. As a child, she watched her grandmother make magic in the kitchen, which solidified a loving and personal connection to food. Eventually, Sherri discovered a passion for healthy living and veganism. She learned that plant-based eating was not only conducive to a healthy mind and body, but also a compassionate approach to healing the planet and caring for its animals. Through Plant-Based in the Burbs on UnchainedTV, Sherri shares her techniques for creating “veganized” versions of your favorite meals. With her friendly approach and infectious charm, she demonstrates that veganism is not only healthy but easily accessible to everyone. Through this platform, Sherri hopes to encourage others to explore the lifestyle that has completely changed her for the better. Sherri is deeply passionate about helping others step into the highest version of themselves. By sharing her expertise as a personal trainer and advocate for veganism, she helps clients and viewers create the body and lifestyle of their dreams. In addition to physical fitness and delicious food, Sheri plans on launching an activewear brand called W29 that promises to serve as a force to uplift and inspire women.
Celebrating being vegan for 7 years, Paige Parsons Roache has been committed to bringing ECO-VEGANISM to the forefront of every interaction: Environmentally conscious vegan living. After watching the documentary COWSPIRACY, she went vegan on the spot. Her daughter Katelyn, 13 at the time, chose veganism for the animals 6 months earlier. Paige, on the other hand, after being shocked by the environmental impact of eating meat and dairy, chose to go vegan “for the environment.” Soon after, she attended her first pig vigil with LA Animal Save/Animal Save Movement. Once she looked those baby pigs in the eyes, she knew why her daughter had gone vegan. Cooking as a guest chef on LunchBreakLIVE after meeting Jane Velez-Mitchell at VegFestLA, and inspired by Jane’s bold courage, Paige became a Contributor for UnChainedTV. Reporting on all the latest animal rights news. She also became the Senior Booker for UnChainedTV. Now, the Communications Director of UnchainedTV’s streaming network, and co-producer/co-host of the Plant-Based In the ‘Burbs show, Paige brings inspiration, humor, and humbleness to the kitchen, showing simple swap-outs and easy recipes to inspire people to bring more plants on their plates.
Vegan Lasagna Stuffed With Polenta and Zucchini
Who doesn’t love Lasagna? And vegan Lasagna is even better! Paige makes her recipe with a twist, using polenta as a base, layered with zucchini. Sounds like a perfect combo to me, adding some texture to every bite. Top that with some tomato sauce, tasty grated cheese, and homemade cheese sauce, and you have a very simple yet delicious meal the whole family will love.
PAIGE’S POLENTA ZUCCHINI LASAGNA
- 2 CUPS OF MARINARA SAUCE
- 1 LARGE ZUCCHINI
- 9 OZ PACKAGED PRESSED POLENTA LOAF
- 1 CUP SHREDED PLANT-BASED CHEESE
- FOR THE CHEESE SAUCE:
- 1 CUP SOAKED RAW ORGANIC CASHEWS DRAINED
- 1 TBSP NUTRITIONAL YEAST
- ½ TSP OREGANO
- HANDFUL OF BASIL
- 1 CUP WATER
- 2 GARLIC CLOVES
- DASH OF GARLIC POWDER
- DASH OF GARLIC SALT
- DASH OF PEPPER
- FOR THE CHEESE SAUCE: BLEND TO SMOOTH, ADDING IN EXTRA WATER IF NEEDED
- SLICE POLENTA INTO APPROX. 2 INCH CIRCLES
- PLACE ON PARCHMENT PAPER LINED SHEET
- BAKE FOR 10 MINUTES UNTIL BROWNED OR GRILL UP UNTIL CRISP IN PAN ON STOVETOP
- SLICE ZUCCHINI INTO 2-3 INCH THICK, LENGTHWISE
- LIGHTLY GREESE CASSEROLE PAN
- ADD 1 CUP OF SAUCE
- LAYER ZUCCHINI AND POLENTA
- SPREAD CHEESE SAUCE OVER THE POLENTA AND ZUCCHINI
- ADD 1 MORE CUP OF SAUCE
- TOP WITH PLANT-BASED CHEESE OF YOUR CHOICE
- BAKE AT 350 DEGREES FOR 50 MINUTES, OR UNTIL THE CHEESE IS MELTED AND BUBBLY.
Thanks For Joining Us For Some Vegan Lasagna!
Yum! Yum! Yum! This recipe looks so tasty! Go ahead and give it a try and let us know how much you loved it. Take a photo of your finished dish and tag @UnChained_TV on Instagram. Looking for other easy plant-based recipes to try? Hop on over to our recipe page where we have a ton to choose from. Until next time, keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.