1 medium onion
2 cups diced mushrooms
2 cups cooked chopped spinach (you could also thaw frozen for this)
1 cup chopped asparagus (or veggie of your choice)
15 oz hydrated beans (or 1 can if you’re not worried about BPA)
3 medium zucchinis
1 can diced tomatoes or the equivalent fresh/home canned
Seasonings to taste (garlic, oregano, pepper)
Optional : Nutritional Yeast
Optional: Seasoned breadcrumbs
Preheat oven to 400
As usual, all measurements are approximate and can be adjusted to taste. Chop up you onion and put it in a large pot, NOT over heat (you want it to have at least 5 minutes off heat for max nutrition; the same applies if you’re using fresh garlic and for most fresh herbs).
Next dice the mushrooms and throw them in.
Add the spinach, asparagus, beans, tomatoes, and seasonings. Simmer until juices are released and everything blends. While this is happening, slice the zucchini into thin, lengthwise strips. I love my mandolin for jobs like this.
Stir in and allow to heat for a couple minutes.
Cover the bottom of your lasagna dish with a thin layer of the fulling mix. Layer on the zucchini slices as you would lasagna noodles. Add another layer of the filling, and another layer of zucchini. Top with the last of the filling. Cover with nutritional yeast or seasoned breadcrumbs, if desired.
Bake 20-25 minutes. Enjoy! Let me know if you try it. This recipe is a lot healthier and faster than traditional lasagna, and just as tasty!
Anyone have any suggestions for making it gluten free?
