Vegan Creamy Sauce (It’s posted here.)
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
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.