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Are you ready for the most plant-filled, flavor bursting, creamy, “cheesy” lasagna you have ever laid eyes on? Well, get ready guys, because it’s here- right in front of you. The BEST zucchini lasagna I have ever tasted (not to toot my own horn or anything lol oops). But honestly, this vegan and plant-based lasagna is where it’s at! In fact, I nominate vegan lasagna for president! As I sit in the law library writing this post, my stomach growls and yearns for one last taste avocado walnut “cheese.” Ok, that was totally dramatic but really, it disappeared way too quickly (thanks mom and dad). Well, it looks like I’ll have to make another batch this week. Also, in case you were wondering, yes, the best part about this lasagna is the avocado walnut “cheese.”

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Eeeeeek, the LAYERS! Don’t those veggies look phenomal?! No lasagna noodles necessary, plants are all you need <3

Plant-Based Lasagna with Avocado Walnut "Cheese"
A nourishing veggie based lasagna
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Ingredients
  1. 16 oz mushrooms (cut into small pieces)
  2. 2 large heads of Red Swiss Chard (chopped)
  3. 6 tbsp extra virgin olive oil for sautéing mushrooms and swiss chard
  4. Salt and pepper to taste
  5. 6 medium zucchinis sliced into thin pieces
  6. 1 can of marina sauce of choice (1 lb 9.5 oz)
  7. Avocado Walnut Cheese
  8. 2.5 medium avocados
  9. 1 cup walnuts
  10. 2 tbsp nutritional yeast
  11. 4 tbsp extra virgin olive oil
  12. Salt and pepper to taste
  13. More nutritional yeast for topping
Instructions
  1. Saute the mushrooms and swiss chard in olive oil on medium heat for ten minutes.
  2. Combine the avocado and walnut "cheese" ingredients in a nutribullet until a smooth consistency forms.
  3. Pre heat oven to 375 degrees
  4. Put a layer of marina sauce at the bottom of baking pan. The next layer is sliced zucchini followed by the avocado walnut "cheese" (I applied spoonfuls rather than spreading it out), then swiss chard/mushroom mix. Repeat until the top of the baking pan is reached. End with a layer of zucchini topped with marinara sauce/more nutritional yeast if you'd like.
  5. Cover the Lasagna with foil and bake for 40 minutes at 375 degrees.
  6. Then, remove foil and bake lasagna for another 20 minutes uncovered.
  7. Enjoy!!
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