One of the favorite dishes served at Lake Villa Guatemala is our scrumptious zucchini lasagna. I often make this ahead so it can be easily served on days when I’m out exploring Lake Atitlan with guests. This lasagna is a complete meal itself but goes great with a crisp salad made from greens harvested from our organic garden. This recipe can be easily adapted for soy free, gluten free, or nut free diets.
This recipe is for a 9 x 13 inch baking pan (8 servings).
- 3-4 cups tomato sauce (use your favorite or use the quick recipe below)
- 2 cups tofu ricotta
- 1 cup nut cheese (cashew or almond).
- 4-5 medium zucchini
- 5 lasagna noodles, uncooked (I prefer spinach noodles or rice. You can omit this completely–the lasagna will not be as firm)
- 2 tablespoon nutritional yeast
- Slice the zucchini lengthwise, about 1/4 inch thick.
- Grease the baking dish with a touch of olive oil.
- Put about 1/2 cup of tomato sauce in the pan and spread across the bottom of the pan.
- Layer 1/2 of the zucchini in a single layer on top of the sauce.
- Spread 1 cup of the tofu ricotta on the zucchini.
- Spread 1 cup of tomato sauce over the ricotta.
- Layer the lasagna noodle on the sauce.
- Spread the 2nd cup of ricotta over the noodles.
- Spread 1 more cup of tomato sauce over the ricotta.
- Layer the 2nd half of the zucchini over the sauce.
- Spread the nut cheese over the zucchini.
- Pour the remaining sauce over the nut cheese.
- Cover and bake for 30 minutes.
- Remove the cover from the pan and sprinkle the nutritional yeast over the top.
- Bake another 10 minutes uncovered.
- When the lasagna is nice and bubbly and slightly browned, remove from the oven.
- Allow to rest 10 minutes before cutting.
- 1 onion
- 3 cloves garlic
- 20 roma tomatoes
- 10 sundried tomatoes
- 1 tablespoon or more Italian seasoning (or your favorite fresh herbs)
- salt and pepper to taste
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