I have tried eggplant lasagna but wanted to try something new. Instead I worked my way up to zucchini lasagna. If you have ever made traditional lasagna before this is quite similar with the exception of zucchini slices to substitute pasta. This recipe does call for some cheese but we erred on the side of non-cow’s cheese.
- 1 can tomato sauce or homemade sauce of your choice
- 5-6 zucchini
- 1 cup cottage cheese
- 1 cup goat cheese
- 1/2 cup vegan mozzarella cheese
- Parmesan cheese (optional)
Preheat your oven to 375F.
Combine cottage cheese, goat cheese and vegan mozzarella in a bowl and mix in seasoning to taste. Put aside until needed.
Slice the zucchini into as thin slices as you can. Line the baking dish with a thin layer of sauce (your choice – meat or otherwise). Make one layer of zucchini slices. Top the zucchini with the cheese mixture and then top with sauce. Repeat this until you have 2-3 layers of each.
Top the last layer with Parmesan cheese. Bake in the oven for 30 min covered and 10 min uncovered.
With zucchini slices in place of pasta this is a more soggy alternative, so you will want the lasagna to set for a while until serving.