Zucchini Hemp Lasagna
  • 5 medium zucchiniends trimmed and sliced lengthwise into ¼-inch thick slices
  • 1tbsp coarse salt
  • 1 680 grams (24 ounces) jar tomato sauceMake sure you find one without sugar if you want the lasagna to be sugar-free
  • 1170 grams (6 ounces) can tomato paste
  • 2tbsp olive oil
  • 1 large onionchopped
  • 3large cloves garlicminced
  • 2227 grams (8 ounces) packs Daiya mozzarella-style shreds
  • ½cup Hemp Hearts
  • 2 large eggs
  • tsp Worcestershire sauce
  • ¼tsp ground black pepper
  • tsp fresh rosemaryminced
  1. Preheat the oven to 400 degrees.
  2. Toss the zucchini slices together with the coarse salt in a large bowl. Place the zucchini in a large strainer and set it on top of a bowl for 30 minutes so the zucchini can sit and release its excess water.
  3. Add the tomato sauce and tomato paste to a medium saucepan. Bring to a simmer over medium heat, and then turn the heat down slightly and simmer uncovered until thickened, about 8 to 10 minutes, stirring occasionally.
  4. While the tomato sauce is cooking, heat the olive oil in a large skillet over medium heat. Once hot, add the onion and cook until softened, about 8 minutes. Add the garlic and cook 1 minute more. Turn off heat and cool slightly.
  5. Add the onion/garlic mixture to a food processor, along with ½ a package of Daiya mozzarella-style shreds, eggs, Worcestershire sauce, black pepper and half the Hemp Hearts. Process until well combined. Add the rosemary and pulse a couple times to combine.
  6. Once the zucchini has drained for 30 minutes, give it a quick rinse under cold water to remove any surface salt. Pat each slice with a paper towel, blotting out as much water as possible.
  7. To layer the lasagna, spread ½ cup of tomato sauce onto the bottom of a 9-by-13-inch casserole dish. Lay out half of the zucchini slices, spread on half the creamy onion mixture. Top with half the remaining tomato sauce, and sprinkle on half the remaining Hemp Hearts and Daiya mozzarella-style shreds.
  8. Top with the remaining half of the zucchini slices, spread on the remaining half of the creamy onion mixture, top with the remaining tomato sauce, and sprinkle on the remaining Hemp Hearts and Daiya mozzarella-style shreds.
  9. Cover the dish with foil and bake until warm throughout, about 40 minutes; to crisp the cheese on top a bit, remove the foil during the last 10 minutes of baking.
  10. Let the lasagna stand for 10 minutes before cutting.