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Wednesday, July 31, 2013

{vegan meal of the week} zucchini lasagna

hey everybody! 
today, i have a great recipe to share. not only is it super colorful, but its also pretty good for you!
and bonus : if you belong to a CSA or frequent the farmesr market, you have most of what you need.

blake created this delish recpie last week & we have already eaten it three different times!

zucchini lasagna
makes 8x13' cake pan // enough for a good meal + lots of leftovers

what you need : 
*8 lasagna noodles
*3 large zucchini ; cut into quarters 
*1 onion ; chopped
*1 can of stewed tomatoes [you can always create your own tomato mixture if you have a bounty from your garden]
*1 1/2 tbsp oil
*1 cup breadcrumbs [you can make your own out of day-old crusty bread or purchase a bag]
*1/4 cup grated parmesan cheese [dairy or vegan]
*garlic salt
*lemon pepper
*garlic powder
*2 eggs [or vegan egg replacer ; we buy ours at the coop, or make a flax egg]

how to do it : 
1) in a medium pan, bring water to boil & add lasagna noodles [follow directions on the package] // cook noodles for 8 min, then drain. place noodles in bottom of greased 8x13 pan
2) mix zucchini, onions & tomato in large bowl. add eggs [or your vegan substitute], oil & season to taste with spices.
3) pour mixture over lasagna noodles & top with breadcrumbs
4) bake at 450* 30-35 minutes
soooo good!