Zucchini Lasagna

adapted from Minimalist Baker

Ingredients

  • 3 medium zucchini slized length-wise
  • 1 quart jar home-canned marinara,
  • 3 cups vegan cottage cheese
  • 1/4 cup nutritional yeast
  • 1/8 recipe vegan mozarella (topping)
  • A few sprinkles of Bragg Seasoning

    Layer, beginning with marinara, zucchini, cottage cheese, repeat.
    End top with a layer of zucchini, nutritional yeast, and mozarella slices.
    Bake at 375, covered 45 min; uncovered 15.
    Instructions specify 9 x 13" pan, and aluminum foil.
    I prefer to avoid aluminum foil, and use my cast iron dutch oven and lid.

    Nutritional Information per cup (based on my recipe and 9 x 13 pan being 16 cups):
    Calories: 109 | Carb: 10 | Protein: 3 | Fat:6 | Sodium: 161 | Fiber: 3