DSC05765photoshoppedsmallrt

My friend Melanie wanted to make us dinner even though she’s not a vegetarian. We were still eating dairy back then and she created a lasagna with spinach, zucchini, and black beans. This was another favorite recipe I thought we’d lost when cheese left our life. I was so excited to find a way to make it dairy free.


INGREDIENTS:

Vegan Creamy Sauce (It’s posted here.)

Marinara Sauce

1 box (12 noodles) gluten free Lasagna Noodles or Eggplant As Pasta

1.5 cups Black Beans (or canned)

3 cups shredded Zucchini (about 12 ounces)

3 cups frozen Spinach

 

DIRECTIONS:

Make sauces, boil pasta for about 6 minutes. Drain pasta, rinse with cool water, spread on cookie sheets to prevent sticking.

Preheat oven to 350 degrees.

Sauté zucchini and spinach in cast iron skillet until moisture cooked out.

Lightly oil a 12” cast iron skillet. Spread ½ cup marinara on bottom of skillet.

Layer 4 noodles. Top with half zucchini-spinach mixture then half black beans. Spread ¾ cup marinara then 1 cup vegan creamy sauce. I once tried to increase the amount of sauce thinking it would be really creamy. No one liked it when I did that.

Repeat layer of noodles, veggies, beans, and sauces.

Top with final layer of noodles, ¾ cup marinara, then 1 cup vegan creamy sauce.

Cover and bake for 30 minutes at 350 degrees.

Serving this in cast iron is attractive, but I do not store leftovers in the skillet as the moisture could cause it to rust. I move it to a refrigerator storage container.

The skillets with and without the red silicone handle cover take turns being the most cost effective. You’ll have to see which is cheaper, buying it with the cover or purchasing the cover separately.

I keep red on my skillets to remind me these are hot, but the black looks nice when using your skillet as a serving/centerpiece.

 

Spinach and Zucchini Lasagna (Vegan and Gluten-Free)

Post navigation


6 thoughts on “Spinach and Zucchini Lasagna (Vegan and Gluten-Free)

  1. I made the lasagna and the non-cheese vegan sauce. Delicious! I used cashew butter instead of cashews because my immersion blender does not process nuts that well. Also, I made it once using only zucchini and a second time using only spinach. Both were great. I also topped mine with nutritional yeast.

Leave a Reply

Your email address will not be published. Required fields are marked *