You’d never know this wasn’t a pasta lasagna! I got the thickness of the zucchini slices just right, about 1/8″.

All I used was organic crushed tomatoes straight from the can – no spices added, yet! I created three layers of zucchini, spinach, red peppers, jalapeño, and mushrooms. Top each layer with vegan shredded cheese and more crushed tomato sauce. On the top I sprinkled onion and garlic powder as well as some minced onion flakes and salt and pepper.

Bake this for 45 minutes at 375 degrees. When it’s done let it cool for 10 minutes then plate.