Gluten-Free, Vegan, Serves 8

• 4 medium zucchini sliced 1/8 inch thick lengthwise
• 1 pound vegan meat option (personally I love walnut meat)
• 2 Tbsp Olive Oil
• 1 bell pepper chopped
• 2 tsp dried thyme
• 1 Tbsp dried oregano
• 32 oz marinara sauce
• 1 1/2 cup vegan ricotta cheese
• 2 cups shredded vegan mozzarella cheese
• 1 cup vegan cheddar chees shredded
• 2 Tbsp oregano chopped
• salt and pepper to taste
• red pepper flakes to taste
• 1/4 cup vegan greek yogurt
• 1 cup gluten-free breadcrumbs
• fresh basil to serve
• vegan parmesan to serve

Directions:

Preheat the oven to 375 degrees F. Pretreat a 9×13 inch baking dish with a non-stick option of choice. Lay the zucchini strips down on a clean kitchen towel and sprinkle with salt. Let sit for 15 minutes to draw out water. Try to remove as much water as possible. Meanwhile, prepare vegan meat with oil and season to taste. Reduce the heat to low and add in the bell pepper, oregano, thyme, salt, pepper, and red pepper flakes to taste. Once combined stir in marinara sauce and remove from heat. In a bowl, combine the ricotta, cheddar, and yogurt.

To assemble, spread 1/2 cup of sauce on the bottom of the dish. Layer with zucchini, then scoop 1/2 cup of cheese mixture over, top that with a layer of shredded cheese. Repeat until all the ingredients have been used. Top with mozzarella. Cover with foil and bake for 30 minutes. Uncover, and bake for another 30 minutes. Heat 1 Tbsp oil with breadcrumbs and oregano. Cook until toasted for about 4 minutes. Once the lasagna is done remove it from the oven and top it with breadcrumbs, basil, and parmesan.