Zucchini Lasagna
Lasagna lovers unite! The best lasagnas deserve the best tomato sauce, and this delicious zucchini lasagna will taste great with any of our flavors - marinara, tomato basil, arrabbiata, or roasted garlic. And if you can’t decide, you could always make one lasagna with each flavor!
This recipe is courtesy of our brand partner and culinary consultant Tom Colicchio - a renowned chef, restaurateur, and food activist.
Ingredients
Two 25oz Jars The Jersey Tomato Co. Sauce (choose your favorite flavor)
12-14oz plant-based protein crumbles (or ground turkey, if not vegetarian)
3 Cups shredded Mozzarella Cheese
5 large zucchini
2 ½ Cups whipped Cream Cheese
12oz frozen mixed vegetables (recommended: peas, carrots, corn, green beans)
Directions
Preheat the oven to 400 degrees Fahrenheit.
Wash and peel the zucchini.
Cut zucchini lengthwise into ¼-inch thick slices. If the zucchini is watery, place on paper towels to remove excess moisture.
Heat a large skillet over medium-high heat. Grease pan with coconut oil.
In the skillet saute plant-based protein crumbles to a golden brown.
Add the frozen vegetables to the same skillet and continue to cook on low heat for 10 minutes.
Add 1.5 jars of The Jersey Tomato Co. Sauce and cook on low heat for 5 minutes. Reserve the remaining half a jar.
Remove the skillet from heat.
Set out a 3-quart casserole dish and cover the bottom with half of the reserved Sauce.
Layer ⅓ of zucchini slices on top of the Sauce, edges overlapping.
Spread ½ of the whipped cream cheese on top of the zucchini strips.
Add ½ of the plant-based protein crumbles/vegetable mix.
Add ½ of the shredded mozzarella cheese.
Begin with the zucchini layer again, and repeat steps 10-13 above one more time.
Top with remaining ⅓ of zucchini and the remaining reserved Sauce.
Bake for 40 minutes and allow it to stand for 15-20 minutes before serving.
Bon Appétit!
