Zucchini Lasagna

Name: Zucchini Lasagna
Cuisine: Indian
Ingredients: 3 cups soaked blanched almonds; 2 Tbsp nutritional yeast; 1/2 cup fresh basil (finely chopped); 2 tsp oregano; 1 medium lemon, juiced; 1 Tbsp extra virgin olive oil; 1 tsp salt; pinch black pepper; 1/4 cup Chottage cheese; 1/2 cup water or as per required; 1 tin Marinara sauce; 3 medium zucchini squash

Divya Agrawal @divaksh

#np .. #teq1 ... It's a gluten free with a healthy and full of nutrients as it contains almonds cheese zucchini as well as it is just a baked item so it's also healthy no oil no tension eat tension free....

Divya Agrawal @divaksh

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Ingredients

3 cupssoaked blanched almonds
2 Tbspnutritional yeast
1/2 cupfresh basil (finely chopped)
2 tsporegano
1medium lemon, juiced
1 Tbspextra virgin olive oil
1 tspsalt
pinchblack pepper
1/4 cupChottage cheese
1/2 cupwater or as per required
1 tinMarinara sauce
3medium zucchini squash

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Steps

1

Preheat oven to 375 degrees F (176 C).
2

Add nuts to a food process blender and mix to combine, scraping down sides as needed.
3

Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil, salt, pepper, water and cheese
4

Make a well-puréed mixture paste.
5

Taste and adjust seasonings as needed.
6

Pour about 1 cup marinara sauce into a baking dish and line with thinly sliced zucchini.
7

Scoop small spoonfuls amounts of mixture over the zucchini and gently spread into a thin layer.
8

Spread on a layer of marinara sauce and then top with more zucchini slices.
9

Continue until all filling and zucchini are used up.
10

The top two layers should be zucchini and then sauce.
11

Sprinkle on cheese (optional), and zuccuni for garnish then cover with foil.
12

Bake covered for 45 minutes, then remove foil and bake for 15 minutes more.
13

The zucchini should be very easily pierced when cut with a knife.
14

Let cool for 10-15 minutes before serving.
15

Serve immediately with additional cheese and fresh basil.