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–+ servings
vegan lasgana

PAIGE’S POLENTA ZUCCHINI LASAGNA

A simple vegan Lasagna the whole family will love.
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Course Dinner, Lunch
Cuisine Italian
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.
  • ENJOY!!!
Keyword vegan
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