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    Home » Recipes » Bowls

    Zucchini Artichoke Mushroom Lasagna

    Published: Jul 29, 2017 · Modified: Jul 9, 2018 by Alkaline Recipes with Leave a Comment

    Jump to Recipe - Print Recipe

    I have to admit, this was the first time that I actually combined all of these specific ingredients to make a vegan lasagna dish, and without exaggerating, this Zucchini Artichoke Mushroom Lasagna is incredible.  Using fresh zucchini, mushrooms, green onions and basil from the garden, I layered the vegetables and topped each layer with marinara sauce, avocado basil pesto, and garlic cashew cheese for a yum flavor experience.   This dish is also vegan, gluten free and dairy free.

    Zucchini Artichoke Mushroom Lasagna

    Alkaline Recipes
    Zucchini Artichoke Mushroom Lasagna. Light, fresh, no pasta. Delicious! Vegan, gluten free, dairy free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 344 kcal

    Ingredients
      

    Lasagna

    • 4 zucchini sliced (I sliced mine in the food processor, hence they are round, but you can also slice lengthwise if you prefer.)
    • 2 cups of mushrooms sliced
    • 24 oz cooked artichokes I used Trader Joe's Marinated Grilled Artichoke Halves
    • ½ cup green onions sliced
    • 1 tablespoon olive oil for pan
    • 25 oz Tomato Marinara Sauce I used Trader Joe's Organic Tomato Basil Marinara

    Avocado Basil Pesto

    • 1 avocado
    • 1 teaspoon sea salt
    • ¼ cup pine nuts
    • 1 cup fresh basil leaves, not stems
    • ¼ cup olive oil or water for oil free option
    • 4 cloves of garlic
    • Juice of 1 lemon
    • 2 tablespoon lemon zest

    Garlic Cashew Cheese

    • ½ cup raw cashews
    • ½ cup water
    • juice of 1 lemon
    • 1 tablespoon lemon zest
    • ½ teaspoon sea salt
    • 1 tablespoon nutritional yeast
    • 4 cloves garlic

    Instructions
     

    Avocado Basil Pesto

    • Blend all ingredients in high speed blender.

    Garlic Cashew Cheese

    • Blend all ingredients in high speed blender

    Lasagna

    • Heat zucchini and mushrooms in microwave for 2 minutes and then squeeze all water out.
    • Oil glass 9x13 pan with olive oil.
    • Divide zucchini into 3 equal portions. Divide mushrooms, artichokes and green onions into 2 equal portions.
    • Layer: Bottom layer zucchini, mushrooms, artichokes, green onions. Drizzle marinara sauce, avocado pesto and garlic cashew cheese. Repeat with second layer exactly the same as the first, and make a top layer with 3rd portion of zucchini, marinara sauce, avocado pesto and garlic cashew cheese.
    • Bake in the oven uncovered at 375 degrees for 45 minutes. Let dish set for 10 minutes and drain water (from vegetables) that may have accumulated. You can also dab water with a paper towel or just just serve with slotted spatula.

    Nutrition

    Serving: 1gCalories: 344kcal
    Keyword lasagna, mushroom, zucchini
    Tried this recipe?Let us know how it was!
    zucchini and mushrooms
    Layer zucchini, then mushrooms
    artichokes and green onions
    Add artichokes and green onions.
    sauce and pesto
    Spread marinara sauce,  avocado basil pesto and garlic cashew cheese. REPEAT exact same order for second layer-zucchini, mushrooms, artichokes, green onions, marinara sauce, avocado pesto, garlic cashew cheese.
    zucchini top
    For third layer top with 3rd portion of zucchini only and add sauces.
    ready for baking
    Drizzle marinara sauce, avocado pesto and garlic cashew cheese. It is ready for baking. Bake 375 degrees for 45 minutes.
    Zucchini Artichoke Mushroom Lasagna
    You can either drain water (from vegetables baking), or serve with slotted spatula.

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    See more photos on Instagram.

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