Vegan Zucchini Lasagna (Gluten-free, Soy-free) | Nutritionicity

Name: Vegan Zucchini Lasagna (Gluten-free, Soy-free) | Nutritionicity
Ingredients: 3 or 4 medium zucchini (about 18 one eighth inch slices); 2 1/2 cups marinara sauce (my Homestyle Marinara Sauce or jarred); 2 cups herbed vegan ricotta cheese (my Vegan Ricotta Cheese recipe includes herbs, or use plain store-bought ricotta and add seasoning below); 1 cup shredded vegan mozarella (I use Daiya brand); 1/4 cup vegan parmesan cheese (my Vegan Parmesan Cheese or store-bought); herb seasoning to add to store-bought vegan ricotta cheese; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons sea salt finely ground (less if purchased cheese tastes salty); 1 teaspoon dried basil; 1/4 teaspoon garlic powder; pinch black pepper

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Vegan Zucchini Lasagna - Creamy herbal vegan ricotta blends smoothly with a robust marinara. A new Italian classic! (Gluten-free and Soy-free)

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Ingredients

3 or 4 medium zucchini (about 18 one eighth inch slices)
2 1/2 cups marinara sauce (my Homestyle Marinara Sauce or jarred)
2 cups herbed vegan ricotta cheese (my Vegan Ricotta Cheese recipe includes herbs, or use plain store-bought ricotta and add seasoning below)
1 cup shredded vegan mozarella (I use Daiya brand)
1/4 cup vegan parmesan cheese (my Vegan Parmesan Cheese or store-bought)
<span class="bold">herb seasoning to add to store-bought vegan ricotta cheese</span>
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sea salt finely ground (less if purchased cheese tastes salty)
1 teaspoon dried basil
1/4 teaspoon garlic powder
pinch black pepper