PAIGE’S POLENTA ZUCCHINI LASAGNA
A simple vegan Lasagna the whole family will love.
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!!!