I admit, this recipe is no typical lasagna. However, it does resemble the old-school comfort dish: Between layers of marinara, I layer chunks of cooked zucchini. It's a disassembled, vegan version of the classic meat- and cheese-filled variety, if you will. First, the zucchini is coated with oregano and corn meal and baked to a crisp. Next, using just a handful of ingredients, marinara sauce comes into the equation, adding a rich, chunky, and deep taste and texture that perfectly complement the zucchini.

Serves 1

What You'll Need:

1 large zucchini
1 tablespoon corn flour
1 tablespoon dried oregano
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoon olive oil
1/2 white onion, finely chopped
2 cloves garlic, minced
1 large tomato, chopped
Salt and pepper to taste
Olive oil to drizzle
Fresh basil for garnish

What to Do:

  1. Preheat the oven to 375 degrees F.
  2. Now it's time to prep your zucchini: Rinse, dry, and slice off both ends at a slight diagonal. Slice diagonally length into 1/4-inch thick ovals.
  3. Put the zucchini in a large bowl and add the corn flour, oregano, salt, pepper, and 1/2 tablespoon olive oil. Toss with clean hands so that all surfaces of the zucchini are covered.
  4. Grease a foil-lined baking sheet with olive oil, and arrange zucchini slices in a single layer.
  5. Bake for about 20 minutes, or until the zucchini is tender and slightly browned.
  6. While the zucchini is baking, heat 1 tablespoon olive oil in a medium saucepan over medium heat.
  7. Add onion, salt, and pepper, and cook until translucent (about 10 minutes.
  8. Next, add the garlic and tomatoes. Cook until the tomatoes break down in both texture and size (about five minutes). Remove from heat and set aside.
  9. To assemble the dish, alternate rough layers of marinara and zucchini (two layers of each is probably good).
  10. Serve with a drizzle of olive oil and a few basil leaves. Non-vegan option: Top with a slice of fresh mozzarella or some freshly-grated parmesan cheese.
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