abundantlifevegan

Spiritual Musings, Creative Inspiration, and Simple Vegan Recipes


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Black Bean Zucchini Lasagna (Gluten free, Vegan, No Noodles!)

Abundant Life Vegan 008This summer healthy and yummy casserole satisfies the craving for a comfort food casserole with no cholesterol, lots of veggies, and best of all delicious! Makes about 9-10 servings.

Ingredients:

3 cups grated Zucchini (about 2 medium)

1 ½ cups grated carrot (1 large peeled carrot)

3/4  cup Nasoya Nayoniase (or your favorite vegan mayo!)

2 cups cooked black beans

2 cups Daiya Cheese (or your favorite vegan cheese!)

12 ounce jar of salsa (I used Trader Joe’s Tomatillo Roasted Yellow Chili Salsa)

Preheat oven to 400. Line a 9 x 13 pan with foil and spray with cooking spray. Combine grated zucchini, carrot and vegan mayo in large mixing bowl. Spread into the tray and press down with the spatula. Cook for 25 minutes (just the veggies) until they look brown on top.

Next spread black beans, salsa, and finally cheese onto the cooked veggies and bake again for 35-40 minutes until the top is bubbly.

Allow to cool 10 minutes before serving. Seriously good!

Adapted from: http://www.loveveggiesandyoga.com/2012/09/vegetable-lasagna-casserole.html

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