ALL Veggie Guilt-free Lasagna (Look ma, no noodles!)

Because my vegetarian lifestyle has not yet convinced the rest of my family to come on board, I often find myself doing double-duty come dinner time. However, more and more I find my vegetarian versions being consumed more and more by these family members. Case in point, this here casserole!  Subbing fresh sliced zucchini for noodles, and adding roasted veggies not only make this dish guilt-free, but sooooooo satisfying and hearty too! So much so, I didn’t feel so bad grabbing that second piece of garlic bread, ha!! 😉 #winning

All Veggie Guilt-free Lasagna

Here’s what to get:

-2 sliced zucchini (length-wise 1/4 inch thick)

– 2 cups roasted squash, zucchini, onions (*previous post)

– 2 cups sliced mushrooms

– Can diced tomatoes

– 1.5 cups shredded mozzarella

– 6 oz. cashew cheese (ricotta or herbed cream cheese works well also if you prefer)

– 2 cups of your favorite marinara sauce

– S&P

Here’s What You Do:

*Pre-heat oven to 450.

Apply a thin coat of marinara to the bottom of baking dish.

Lay on zucchini ‘noodle’ to cover bottom top with shredded mozzarella.

Layer more marinara, diced tomatoes, roasted veggies, mushrooms, soft cheese, shredded mozzarella, marinara, zucchini ‘noodle’ and repeat.

Final layers should be zucchini ‘noodle’, marinara, and cheese in that order.

Place in oven, uncovered, for 30-45 minutes until browned atop.

Let rest for 15 minutes, slice and enjoy!

Make it a great tasting day!

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