Zucchini Lasagna

My neighbor gave me some of his zucchini and they were huge. I have always wanted to try zucchini lasagna and I found a recipe on sparkpeople.com. As I looked at it, it really didn't have what I wanted in it, so I changed it a lot and made it my own. So this is my own recipe for zucchini lasagna. I hope you enjoy.

Zucchini Lasagna

Ingredients:

2 large zucchini (Or one huge one)

2 cups tomato sauce (1 can)1 medium carrot (or 8 small carrots)1 medium onion1 bag of Boca Vegan burger crumbles or you can use TVP for a gluten free option.2 Roma tomatoes, seeded
1 Green pepper

1 Garlic clove, minced

1 Tbs. fresh basil

1 Tbs. fresh sage

1/2 Tbs. fresh cilantro

4 Tbsp nutritional yeast

Method:

1) With a potato peeler, slice zucchini into long strips. 

2) Using a food processor, chop carrots, onion, green pepper and (seeded) tomatoes.

3) Thaw Boca burger cumbles or cook TVP in water, according to package directions. 

4) Mix the burger and chopped veggies,garlic, basil, sage, and cilantro with the tomato sauce.

5) In a baking pan, repeat layers of zucchini strips and sauce until ingredients are gone. 

6) Sprinkle nutritional yeast on top.

7) Bake a 425 degrees for about 30 minutes. Serve warm!

Note: For those who like cheese you can add a cottage layer or Ricotta layer and sprinkle Parmesan cheese on top.  

Number of Servings: 4-6