Polenta and Pesto Zucchini Lasagna - Healthy Vegan Recipes
How to make Polenta and Pesto Zucchini Lasagna A vegan / vegetarian Polenta and Pesto Zucchini Lasagna recipe.
Keywords
- Polenta and Pesto Zucchini Lasagna
- vegetarian recipes
- healthy cooking
- nutritious
- vegetarian cooking
- vegan cuisine
- dessert recipes
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.happycow.net.
Cooking tools:
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
- pepper
- Several dashes of nutritional yeast for the top of the casserole
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Pesto and Zucchini Lasagna Recipe
giallozafferano.com
Vegan Zucchini Lasagna (Not Watery!)
cookingwithparita.com
Vegetable Lasagna with Goat Cheese and Pesto
soupercubes.com
Delicious Roasted Vegetable Lasagna with Pesto Cream Sauce Recipe
michiganplum.org
Zucchini Lasagna Recipe: How to Make It
tasteofhome.com
Zucchini Lasagna — Easy Italian Recipe
petitegourmets.com
Zucchini Lasagna {Non-Watery!}
feelgoodfoodie.net
Zucchini Lasagna Recipe
wellnessmama.com