Polenta and Pesto Zucchini Lasagna - Healthy Vegan Recipes - HappyCow

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