Yep, still on the zucchini kick over here…and I will be as long as the lovely people in my life keep sharing the bounty of their gardens with me. Love zucchini!
My latest obsession is Deep Dish Zucchini Lasagna. When I say obsession, I mean I’m not able to stop eating this. I ate it for lunch, again for dinner and considered having more at bedtime. It is calling to me from the refrigerator right now.
Slicing the zucchini super duper thin really makes this dish. The zucchini does become very noodle-like when sliced this thin yet holds together well enough to provide distinct layers when cutting into it. Get our your mandoline and slice away. And please, use the hand guard. I’m gonna keep yelling that until Anne Burrell starts using the hand guard on TV instead of just warning us to watch our fingers. Do you think she’s reading this? 😉
Deep Dish Zucchini Lasagna in the Crockpot (serves 6-8)
2 medium zucchini (I used one yellow and one green)
2 t. extra virgin olive oil
1 medium yellow onion, diced
1-8oz. package tempeh, crumbled
2 cloves minced garlic
1/2 t. basil
1/2 t. oregano
1/4 t. black pepper
1-26 oz. jar spaghetti sauce of your choice or make your own! (I use Trader Joe’s)
1/2 brick, 9 oz. extra firm tofu, drained and crumbled
1/4 cup nutritional yeast
1 cup roasted red peppers (either in a jar or make your own)
1 cup mozzarella style Daiya vegan cheese
1 cup cheddar style Daiya vegan cheese
Slice zucchini into lengthwise ribbons using the mandoline. Set aside.
In a medium bowl, combine crumbed tofu, two eggs and 1/4 cup nutritional yeast. Mix until combined. This is a ricotta cheese substitute.
In a large skillet, saute diced yellow onion in olive oil. When onion is transparent, add tempeh, garlic, basil, oregano and black pepper. Cook over medium until heated through. Add spaghetti sauce to this mixture and cook only until warmed through.
Combine both styles of Daiya cheese in a bowl and toss together to combine.
In large crockpot, spray cooking spray or otherwise oil the crock.
In bottom of crock, place 1/4 of sauce.
Top the sauce with a layer of zucchini ribbons, approximately 3 layers of zucchini thick.
Next layer 1/3 of the ricotta cheese mixture to the top of the zucchini ribbons.
Next add 1/3 of the roasted red peppers.
On top of the red peppers, sprinkle 1/2 cup of the Daiya cheese mixture.
Repeat these steps 2 more times.
Once the layers are complete, you will have 1/4 of the sauce left and 1/2 cup of the Daiya mixture. Add the remaining sauce and top with the remaining cheese. Cover and cook on LOW for 4 hours.
Allow to cool uncovered for approximately 30 minutes before eating. It will come out in nice, clean slices if allowed to sit before cutting.
*A Note for my meat and dairy eating friends: You may substitute ground beef or turkey for the tempeh. It may make the lasagna a bit more greasy, as tempeh doesn’t have the fat content of meat. For the ricotta mixture, eliminate the tofu and nutritional yeast, add 1 1/4 cup of ricotta to two eggs.
I just realized I'm looking over this recipe with my mouth open…..
ahh… what a great dish! My kind of meal. I love your ingredients in there…. this would even please my husband and he's picky 😉 LOL
Ella–If I can get the picky eater's seal of approval, I'd be delighted!
I made this today. I'm not vegetarian, but I eat very little meat. I was hesitant to make the recipe as written because my husband is a big meat eater, but I went ahead with the tempeh. The only modification I made was using regular cheese. I love Daiya, but I had regular cheese in the fridge, so I went ahead and used what was available. I'm happy to report this recipe was a hit with the entire family! My daughter (7-yrs-old) ate all of hers and asked for a second helping. My husband and son both liked it as well, even if they were a little suspicious of my ingredients (they're big meat eaters). My husband wanted to know what type of animal tempeh was:) Anyhow, thanks for the great recipe. Love that it's in the crockpot and didn't heat up the house. It's a keeper and I can't wait to have leftovers for lunch tomorrow!!
So glad to hear it worked well for you. I loved hearing it works great with regular cheese.
I made this yesterday. My husband and I are both meat eaters so I used ground beef. I also used reegular cheese. I am not a fan of peppers so I used fresh slliced mushrooms. I loved being able to have this great dish without turning on the oven. My husband madee a dish to take in his lunch today. This is gonna be a keeper. Thanks for the yummy dinner!!
That's great to hear! I love hearing how this recipe can be modified to fit so many different dietary styles. I also like this for lunch the next day, it reheats nicely!