Polenta and Pesto Zucchini Lasagna
rating(s)
Vegan
Category:
Instructions
Preheat oven to 400F.
Slice the zucchini and polenta lengthwise into 1/4-1/2 inch long ovals (or if you made polenta from scratch, it should be a thin cake in the pan anyway so it just needs to be sliced into squares and used as the lasagna pasta). The zucchini and polenta are your “pasta” so visualize lasagna pasta when slicing these.
In an 11×17 (or comparable) casserole pan, coat the bottom in enough olive oil to prevent sticking and quickly toss the polenta and zucchini in a little bit of that olive oil in the pan.
For the first layer of lasagna, place the polenta strips lengthwise until they were basically covering the bottom of the pan as a base “pasta” layer. Then spoon out enough marinara to lightly coat and cover the polenta.
Next, quickly saute the sliced mushrooms in a little bit of high heat oil with a few dashes of salt and pepper, just enough to lightly toast them and smell their cooking fragrance. When they are ready, spread the mushrooms across the sauce-covered polenta. Next add the raw bunches of greens and the diced roasted red pepper evenly across that to form a nice center layer of rich colorful veggies.
Spoon out about half of the cashew cheese (you could use a nutritional yeast cheese sauce for a more Mexican influenced and wetter version of this dish, or tofu “ricotta” if you don’t have cashews or are allergic to them) evenly coating the top of the vegetables you just layered in there. Spread 1/2 of the pesto and pour the rest of the marinara evenly over the cashew cheese layer.
Place the slices of zucchini “pasta” (or more polenta if you are using only polenta) across the top of the last layer until the zucchini covers everything. You may need to slice the zucchini a bit and move it around until it creates a solid layer of “pasta” covering the layers below. Spread the remaining cashew cheese and pesto evenly over the top of the zucchini, dash some nutritional yeast over that to taste and maybe some fresh chopped oregano, rosemary or whatever herbs you like to taste.
Place in the oven and roast for 35-45 minutes (it is a dense casserole so it should take a while to really cook through). At the end, I like to put the oven on Broil and flame roast the top for just 3 or 4 minutes, not quite letting it blacken or burn.
Take it out of the oven when it is all cooked through to cool off. When it is not so scalding hot, cut into square, serve and enjoy.
Slice the zucchini and polenta lengthwise into 1/4-1/2 inch long ovals (or if you made polenta from scratch, it should be a thin cake in the pan anyway so it just needs to be sliced into squares and used as the lasagna pasta). The zucchini and polenta are your “pasta” so visualize lasagna pasta when slicing these.
In an 11×17 (or comparable) casserole pan, coat the bottom in enough olive oil to prevent sticking and quickly toss the polenta and zucchini in a little bit of that olive oil in the pan.
For the first layer of lasagna, place the polenta strips lengthwise until they were basically covering the bottom of the pan as a base “pasta” layer. Then spoon out enough marinara to lightly coat and cover the polenta.
Next, quickly saute the sliced mushrooms in a little bit of high heat oil with a few dashes of salt and pepper, just enough to lightly toast them and smell their cooking fragrance. When they are ready, spread the mushrooms across the sauce-covered polenta. Next add the raw bunches of greens and the diced roasted red pepper evenly across that to form a nice center layer of rich colorful veggies.
Spoon out about half of the cashew cheese (you could use a nutritional yeast cheese sauce for a more Mexican influenced and wetter version of this dish, or tofu “ricotta” if you don’t have cashews or are allergic to them) evenly coating the top of the vegetables you just layered in there. Spread 1/2 of the pesto and pour the rest of the marinara evenly over the cashew cheese layer.
Place the slices of zucchini “pasta” (or more polenta if you are using only polenta) across the top of the last layer until the zucchini covers everything. You may need to slice the zucchini a bit and move it around until it creates a solid layer of “pasta” covering the layers below. Spread the remaining cashew cheese and pesto evenly over the top of the zucchini, dash some nutritional yeast over that to taste and maybe some fresh chopped oregano, rosemary or whatever herbs you like to taste.
Place in the oven and roast for 35-45 minutes (it is a dense casserole so it should take a while to really cook through). At the end, I like to put the oven on Broil and flame roast the top for just 3 or 4 minutes, not quite letting it blacken or burn.
Take it out of the oven when it is all cooked through to cool off. When it is not so scalding hot, cut into square, serve and enjoy.
Ingredients
1 package of polenta (or one 11×17 sheet of polenta if making from scratch, double polenta if not using zucchini)
1 large or 2 small zucchini
1 1/2 cup cashew cheese (see recipes for this or use store bought vegan cheese)
1 cup basil pesto
1 12-14 oz jar vegan marinara sauce
1 1/2 cup crimini/baby bella/portobello mushrooms, sliced
1 or 2 roasted red peppers, peeled and diced
Several heaping handfuls of coarsely chopped kale, collard greens or spinach
Olive oil to lightly coat the bottom of the pan
Salt and pepper, to taste
Several dashes of nutritional yeast for the top of the casserole
1 large or 2 small zucchini
1 1/2 cup cashew cheese (see recipes for this or use store bought vegan cheese)
1 cup basil pesto
1 12-14 oz jar vegan marinara sauce
1 1/2 cup crimini/baby bella/portobello mushrooms, sliced
1 or 2 roasted red peppers, peeled and diced
Several heaping handfuls of coarsely chopped kale, collard greens or spinach
Olive oil to lightly coat the bottom of the pan
Salt and pepper, to taste
Several dashes of nutritional yeast for the top of the casserole
Serving Size
4-8Prep Time
1 1/2 hours
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