3 zucchini squash, thinly sliced with a mandolin
3 cups marinara sauce
3 cups vegan ricotta
3 cups vegan ricotta
1. Preheat oven to 375F.
2. Line a 9x13 baking dish with parchment paper.
3. Pour about 1 cup of marinara sauce into the bottom of the dish.
4. Place a layer of thinly sliced zucchini on top of the sauce.
3. Pour about 1 cup of marinara sauce into the bottom of the dish.
4. Place a layer of thinly sliced zucchini on top of the sauce.
5. Scoop small spoonfuls of ricotta mixture over the zucchini and gently spread into a thin layer.
6. Spread on a layer of marinara sauce, top with more zucchini slices, and more ricotta mixture. Continue until all filling and zucchini are used up. The top two layers should be zucchini and marinara sauce.
7. Cover with foil and bake for 45 minutes.
8. Remove foil and bake for 15 more minutes more. The zucchini should be very easily pierced when cut with a knife.
9. Let cool for 10-15 minutes before serving.
10. Leftovers keep for 2-3 days in the refrigerator, or in the freezer up to 1 month.
6. Spread on a layer of marinara sauce, top with more zucchini slices, and more ricotta mixture. Continue until all filling and zucchini are used up. The top two layers should be zucchini and marinara sauce.
7. Cover with foil and bake for 45 minutes.
8. Remove foil and bake for 15 more minutes more. The zucchini should be very easily pierced when cut with a knife.
9. Let cool for 10-15 minutes before serving.
10. Leftovers keep for 2-3 days in the refrigerator, or in the freezer up to 1 month.
http://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/
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