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.
Recipe: Free-Form Zucchini Lasagna (Gluten-Free and Vegan)
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:
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- Grease a foil-lined baking sheet with olive oil, and arrange zucchini slices in a single layer.
- Bake for about 20 minutes, or until the zucchini is tender and slightly browned.
- While the zucchini is baking, heat 1 tablespoon olive oil in a medium saucepan over medium heat.
- Add onion, salt, and pepper, and cook until translucent (about 10 minutes.
- 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.
- To assemble the dish, alternate rough layers of marinara and zucchini (two layers of each is probably good).
- 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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