Lasagna - Zucchini Style

Don't let the title of this fool you,  It is awesome.  I just made this last week and I know there are tons of variations of Vegan Lasagna but I thought I would share mine.  I had pictures of my masterpiece but broke my phone and lost my pics :(

Ingredients:

1- Zucchini (sliced long ways)

1/1/2 - Cups  Spaghetti Sauce (your choice)

1- Cup Veggie Shreds (Faux Cheese)

1- Onion Chopped or Minced

2-TBS - Garlic - minced

2 - Cups Boca Crumbles (you can also use Tofu)

5- Fresh Basil Leaves

5- Fresh Parsley Leaves

1-TBS Olive oil

Salt & Pepper to taste

1- TBS any dried Italian Seasoning

Pre-Heat oven to 350' Cut Zucchini Long ways and set aside.  Place olive oil in a skillet and heat to medium heat on stove, Add Onion, Boca Crumbles, Garlic, Parsley, Basil, Shake or Two of Salt & Pepper, and Dried Italian seasoning. Cook for about 7- 10 min and set aside.

Assembly of the Lasagna:
Next I used a casserole/meatloaf glass pan:  Place 1-2 table spoons of sauce on bottom of dish place zucchini slices (enough to cover bottom) add Boca Filling, cheese, sauce and repeat. until you have used up all of the zucchini, then top with Cheese. I like to sprinkle a little garlic salt on the top of the lasagna before I place it in the oven.

Place in oven cook 350' for about 20-30 min or until bubbly and slightly brown on top.

This recipe makes enough for 4 people

Nutritional Facts:
Calories: 207, Fat 5.5, Sat Fat 2, Carbs 17, Dietary Fiber 4.25, Protein 20, Sugar 16