Offering a modern reinvention of lasagna, this plant-based dish is based on zucchini noodles and a tomato sauce filled with the goodness of walnuts in place of ground beef. Finely ground walnuts take on a “meaty” texture and add a boost of nutrition to this deliciously hearty dish.
Zucchini “Lasagna Noodles” or 4 small zucchini squash
1 tablespoon extra virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
2 stalks celery, finely chopped
5 ounces (about 2 cups) mushrooms, thinly sliced
1 32-ounce jar marinara sauce
2 tablespoons tomato paste
1 tablespoon soy sauce
1/2 cup red wine
1 tablespoon Italian seasoning blend
1/2 teaspoon black pepper
1/4 teaspoon salt (optional)
1 ½ cups ground walnuts, divided*
1 cup shredded plant-based cheese or dairy based cheese, if desired
2 tablespoons chopped Italian parsley
Slice zucchini horizontally into long, thin slices (about 5 horizontal slices per squash). Place on paper towels and set aside (to soak up extra moisture).
Place a Dutch oven or large saucepan on medium heat and add olive oil, bringing it to a heat.
Add onion, garlic, and celery, and sauté for 3 minutes, stirring frequently.
Add mushrooms and sauté for an additional 2 minutes.
Add marinara sauce, tomato paste, soy sauce, red wine, Italian seasoning, black pepper, and salt (optional). Stir well and cover. Simmer over medium heat for 10-15 minutes, stirring occasionally, until thickened and vegetables are tender.
Measure out 1 ¼ cups ground walnuts* (may chop in a food processor or high-powered blender; should resemble consistency of course grains of sand, but should not be overly processed to a flour texture), reserving remaining ¼ cup ground walnuts for topping. Add the 1 ¼ cups ground walnuts to the sauce, and heat for 2 minutes.
Preheat oven to 350 F.
Spray a 13×9-inch baking dish with nonstick cooking spray. Place one-third (6-7 slices) of the zucchini slices on the bottom of the dish. Layer with one-third of the walnut tomato sauce. Sprinkle with 1/3 cup of the shredded plant-based cheese. Repeat layers two more times, for a total of three layers of zucchini “noodles”, walnut tomato sauce, and plant-based cheese.
Place baking dish in the oven uncovered for 40 minutes.
Sprinkle remaining ¼ cup ground walnuts over top of lasagna and set oven to broiler setting. Broil for 2 minutes, until golden brown.
Remove from oven, garnish with fresh chopped parsley, slice into squares, and serve immediately.
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