Zucchini Spinach Lasagne


Special Diet Notes: Zucchini Spinach Lasagne

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Zucchini Spinach Lasagne
Serves: 8-10
  • 1 recipe cashew pimiento cheese sauce
  • 9 lasagna noodles
  • 1 cup chopped onion
  • ½ cup chopped green pepper
  • 1 cup raw spinach
  • 2 medium zucchini, sliced, raw
  • 16 oz. stewed tomatoes
  • 8 oz. tomato sauce
  • 1 teaspoon salt
  • ¼ teaspoon basil
  • ¼ teaspoon oregano
  1. Cook noodles until just beginning to soften.
  2. Saute onion and pepper until tender.
  3. Add zucchini, tomatoes, tomato sauce, salt, basil and oregano and simmer slowly for 20 minutes. Meanwhile, preheat the oven to 350F.
  4. Drain and rinse noodles.
  5. Alternate layers beginning with the tomato vegetable mixture, followed by noodles, spinach and cashew pimiento cheese sauce.
  6. Bake for 45 minutes.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: