Zucchini Lasagna

 

Ingredients

1 onion cone #2

1 cup mushrooms- cone #4

3 pounds large zucchini, scrubbed cone #4

1 bottle of spaghetti sauce or thick tomato sauce

1 cup bread crumbs* (divided in half)

2 Tbsp parsley, chopped

Salt & pepper to taste

1 pkg vegan daiya cheese

1 pkg water packed firm tofu mixed with 4 T nutritional Yeast

 

Preparation

Slice zucchini with cone #4.

In a bowl, combine tofu with nutritional yeast.

In the EOS and 1 onion cut with cone #2 spoon a thin layer of tomato sauce. Arrange layer of zucchini over this. Spoon half the tofu or ricotta on zucchini. Sprinkle with half the the cheese. Add layer of mushrooms more sauce, another layer of zucchini, sauce and cheese. Sprinkle with bread crumbs. Bake in the EOS at 350 degree click turn down to low. Cook 20 mins.

*When using bread crumbs, try making your own. Take any kind of bread you like, even leftover stale bread that you may want to throw away, and place in your food processor. Grind until fine. Keep in a plastic container in the fridge and they will last a long time. Fresh bread crumbs are superior to what you can buy in the grocery store.