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.
Beans, Figs and Katz 
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!
Wow, that lasagna looks out-of-control good! We’ll have to try it sometime soon.
The rice mozz and chickpea combo really made it special. I bet it would be good with Daiya too, it needs something melty.
That looks crazy good.
Words cannot describe. I’m making it for my family for Thanksgiving!