The rich flavor of the smoked mozzarella in this vegetarian lasagna is certain to grab you, and you can make it a vegan dish by substituting a vegan cheese.
Ingredients
- 4 medium zucchinis
- 2 yellow peppers
- 1 yellow onion
- 2 packages (roughly 1 pound, total) of fresh oyster mushrooms (or mushrooms of choice)
- 2 cloves garlic, minced
- ¼ cup olive oil
- 1 jar of marinara or tomato sauce of choice
- 8 ounce package of smoked mozzarella
- 1 teaspoon chili flakes
- Salt and pepper, to taste
Instructions
Preheat oven to 375°F. Rinse off all vegetables and dry before preparing. Slice zucchini lengthwise into thin ¼-inch strips, then set aside. These will serve as “pasta” layers. Dice onions, mushrooms, and peppers into small pieces to serve as the “meat” and body of the “lasagna.” The goal is for the consistency of them to mimic ground meat; in other words, small chunks but not too tiny.
Heat a large sauce pan bring over medium-high and add the olive oil. Cook diced vegetables until browned (~10 minutes) so the mixture is cooked but not too soft. Add the minced garlic and lower heat to medium, cooking an additional minute to release the flavor. Turn off the stove and stir in marinara sauce, chili flakes, and salt and pepper.
Divide the zucchini strips, sauce mixture, and cheese into groups of 3 to make assembling easier. In a medium baking dish (about 9”x7” and around 3” deep) start by creating a layer with the sauce mixture, then the mozzarella atop that, and lay the zucchini strips side by side atop the mozzarella until it covers the surface. Repeat two more times to fill the dish.
Bake for 30 minutes at 375°F, uncovered. Serve, share, enjoy!
