Measurements

• 3 large zucchinis
• 9 gluten
• 1 cup vegan ricotta cheese
• 1 cup vegan mozzarella cheese
• 1/2 cup nutritional yeast (as Parmesan substitute)
• 2 cups organic tomato sauce
• 1 cup cooked lentils
• 1 onion
• chopped
• 3 cloves garlic
• minced
• 2 tbsp olive oil
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Preparation Method

• Preheat oven to 375°F (190°C).
• Slice zucchinis lengthwise into thin strips.
• Cook lasagna noodles according to package instructions.
• In a pan, heat olive oil over medium heat.
• Add onions and garlic, sauté until translucent.
• Add cooked lentils, tomato sauce, basil, oregano, salt, and pepper.
• Simmer for 10 minutes.
• In a baking dish, layer zucchini slices, lasagna noodles, lentil sauce, and vegan ricotta.
• Repeat layers, ending with zucchini slices on top.
• Sprinkle vegan mozzarella and nutritional yeast on top.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake for an additional 10 minutes until top is golden.
• Let cool for 10 minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.