zucchini lasagna

Directions

• Heat up the oil in a pan and start with sauteing finely chopped onions and garlic. Once the onions are translucent, add thinly shredded carrots and parsnip. Continue cooking on medium-low heat till they soften.
• Slightly roast jalapenos by either putting them on “toast” in the toaster oven or holding with tongues over a gas burner. Just enough so the outer skin separates. Peel and de-seed jalapenos.
• Once carrots and parsnips soften, add finely chopped roasted jalapenos and green bell pepper. Cook for a few minutes.
• Next, add shredded mushrooms, lentils, and all the spices. In this case, spicy spices just add flavor not heat – with all the veggies and lentils, you would have to add a lot – still, if you are sensitive to heat, adjust accordingly.

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• Add a can of crushed tomatoes and enough water for lentils to cook. Cover the pan and let it simmer for about 20 minutes.
• Once lentils are fully cooked, add flax meal and nutritional yeast. Season to taste and simmer for another 5 – 10 minutes.
• To prepare zucchinis, peel off a “slice” from one side, place that side on the board and start peeling from the opposite side. That way zucchini won’t slide. Cheese cutter or vegetable peeler works equally great.

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• To prepare creamy cheese sauce, add all ingredients to a blender and mix till creamy and smooth.
• Once all the components are ready, in an oven-safe dish start layering lentil-vegetable mix with zucchini slices. I double the zucchini layers (except for the top one) and arrange the slices in the criss-cross so the layers don’t blend together when baked.

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• Top off with a generous amount of creamy sauce.

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• Bake at 350 F for about 20 – 30 minutes – do not overcook the zucchini. Just enough for the lasagna to start “bubble” and the sauce to get nice and golden.

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• Serve with a side or fresh radishes or sauerkraut. Enjoy!