Vegan no-noodle lasagna

There aren’t enough words for this meal. Just try it.

2 zucchinis, sliced thinly (1/4 inch thick)

2 squash, sliced thinly (1/4 inch thick)

1 14 oz can diced tomatoes, blended with oregano, parsley, basil, sage, garlic, salt and pepper, and a splash of red wine to make a sauce

2/3 block vegan rice mozzarella

1 can chickpeas, drained and mashed with 1/4 cup nutritional yeast, salt and pepper

1/2 cup (additional) nutritional yeast

Preheat oven to 375. To layer in an 8 x 8 inch pan:  1) sauce 2) 1/2 of the squash 3) all chickpeas 4) sauce 5) 1/4 c. nutritional yeast 6) 1/2 of the zucchini 7) 1/4 rice cheese 8) sauce 9) squash 10)  1/4 rice cheese 11) sauce  12) zucchini 13) sauce, remaining rice cheese and remaining nutritional yeast.

Add a little water to the corner of the pan. Top with salt and pepper. Cover with foil and poke a hole. Bake 1 hour.


5 thoughts on “Vegan no-noodle lasagna

  1. I have been waiting for this recipe forever and I didn’t even know it! I can’t wait to “practice” making it and serving it at Thanksgiving. Thanks for sharing your yummy creativity!

    • The rice mozz and chickpea combo really made it special. I bet it would be good with Daiya too, it needs something melty.

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