This lasagna is a work in process but this latest improvement makes it our current favorite meal. What’s the latest change? We found a way to get that rich, meaty taste without adding any meat or cheese to the recipe.
How? We used our favorite pepperoni flavoring on top of slices of mushroom (you could just dab the flavor on any part of the pan and still get the same flavor if mushrooms are not your favorite addition).
We started with a thin layer of spaghetti sauce, added zucchini slices (for the noodle layer), topped with Kite Hill Chive almond cream cheese, added a layer of grated carrots and baby spinach leaves, and finally topped this with a layer of mushrooms dabbed with pepperoni seasoning. We added a second layer just the same until we had a deep dish of lasagna filling the house with delicious aromas.
Its the Pepperoni seasoning that makes this lasagna have the delicious taste. Our recipe for making it is here Pepperoni Flavored Spice .
Another favorite option is to add our Homemade Parmesan “Cheese” to give it more of that italian cheesy taste. You will want to make extra because this stores well for months in the freezer and can be used on many dishes.
This is a must try dish. Its easy and quick to make. It stores well and tastes even better on the second day. You can add or change the ingredients to suit your taste. And best yet – it’s amazingly healthy for you, filling your body with energy and vitality for your life. Enjoy!
Heat the oven to 350 degrees. In a small sauce pan with a lid heat the spaghetti sauce, italian seasoning, shredded carrots and garlic over medium heat. Stir occasionally to mix ingredients. Heat for 5 minutes with the pan covered until mixture begins to boil. Turn off the stove and leave on the burner with the lid on until ready to use.
Place the sliced zucchini on a clean towel or paper towel stack and pat to dry. You want to get as much water out of it as you can. I've found that using a rolling pin to gently press the slices into the towel works very well. Set aside.
In a glass, ceramic or steel baking pan (size 9 x 13 works best but you can use any similar size) place one scoop of the spaghetti sauce and spread to lightly cover the bottom of the pan. This prevents the zucchini from sticking to the pan during baking. Add 1/2 the zucchini in a single layer making sure to keep the pieces close together.(A note here - if you are still eating grains and pastas, you could also use gluten free noodles. Just place these on top of the spaghetti sauce layer and add the zucchini in with the spinach layer)
On top of the zucchini layer place 1/2 the Kite Hill cheese spread in small dots over the top. Use a damp spatula or knife to gently spread it out to cover the layer. Now spread 1/2 the spinach over the top and next layer 1/2 the mushrooms.
Take a toothpick and dab small dots of seasoning on each slice of mushroom. You can adjust how much you use but remember a little goes a long way.
Top the lasagna with a second layer of each ingredient in the same order. Finish with another layer of spaghetti sauce to cover all the vegetables. This is important because it stops them from getting burning during the cooking process.
Now simply bake uncovered for 30 minutes or until bubbly on the top. When done take out of the oven and let cool for 5 minutes before serving. Sprinkle with the Parmesan "cheese" if you like. Enjoy!One note - this lasagna will absorb the additional liquid as it cools and over the next day. If it is too liquidy when it comes out some things that we have found that help are: dry your zucchini more thoroughly, get a thicker spaghetti sauce or add some parmesan "cheese" to your sauce before pouring over your final topping.