Easy Vegan Zucchini Lasagna

Vegan, Gluten Free, Dairy Free, Low Fat

Ingredients: 

3 large zucchinis
Quinoa Layer: 
3/4 cup dry Quinoa
1/2 cup water or vegetable broth
1 24 oz. jar organic Marinara Sauce*
2 tsp. dried oregano
1 tsp. dried basil
1 tsp. crushed garlic
1/3 cup fresh basil


Sauteed Veggie Layer:
1 red onion (diced)
1 large tomato (diced)
16 oz. package organic frozen spinach (or fresh spinach)
2 tsp. dried oregano
1 tsp. dried basil
2 tsp. crushed garlic
*feel free to add any other veggies you'd like! (peppers, mushrooms? I just used what I had)

Classic Cashew Cheese:
1 cup raw cashews (soaked overnight)
¼ cup filtered water
¼ cup nutritional yeast
2 Tbs. lemon juice
2 cloves garlic
1 Tbs. raw apple cider vinegar
sea salt and pepper to taste

• [adapted from recipe here]

Steps:
Preheat the oven to 410 degrees.
- Slice the zucchini lengthwise into thin strips. Sprinkle with sea salt and wrap in paper towels to let most of the moisture come out while the quinoa is cooking. 

Quinoa
- Cook the quinoa in the water or vegetable broth and 3/4 cup of the marinara sauce in a medium saucepan. Bring to a boil, then let simmer for 25 minutes until all the liquid is absorbed. Remove from heat and stir in the spices, garlic and fresh basil. 

Veggies
- While the quinoa is cooking, saute the diced red onions, diced tomato, oregano, basil and garlic until the onions become translucent, about 8 minutes. Add in the defrosted spinach and adjust seasonings to taste.  

Assembly

- Spread 1/3 cup of Marinara on the bottom of an 8x8 inch dish. Lay the first layer of zucchini slices down. Spoon the sauteed veggies over top. Then spread about 1/3 of the marinara quinoa over top. Then place your second layer of zucchini slices on top. Spoon Marinara Sauce over top, then dollop and swirl the cashew cheese over. Top with sauteed veggies then quinoa and repeat until all the filling are gone. For the final layer, end with zucchini slices topped with marinara and swirled cashew cheese. 


- Bake at 410 degrees for 30-35 minutes, or until the zucchini is cooked through and the top is bubbly. Let cool for a few minutes, and enjoy! :)


I adapted this from the recipe here.


*bonus points if you make your own Marinara Sauce! When purchasing a sauce, make sure it is organic, and also watch the sugar content!!! Many pre-made sauces can have more sugar than desserts even, and as always look for the different hidden names for sugar (malto-dextrin, aspartame, agave nectar..). Even healthier ingredients like olive oil and agave nectar can be harmful if the quantity is too high. 

*bonus points if you make your own Marinara Sauce! When purchasing a sauce, make sure it is organic, and also watch the sugar content!!! Many pre-made sauces can have more sugar than desserts even, and as always look for the different hidden names for sugar (malto-dextrin, aspartame, agave nectar..). Even healthier ingredients like olive oil and agave nectar can be harmful if the quantity is too high.