This recipe for vegan gluten-free Lasagna, utilizing slices of zucchini in place of pasta, was created in the heat of summer when my son would bring home bushel baskets of zucchini. It became a household favorite, offering a healthier and lighter alternative to pasta and it is a meal we enjoy hot or cold.
4-5 medium zucchini squash
5 cups of pasta sauce
1 lb frozen chopped spinach, thawed
1 cup vegan mozzarella style shredded cheese (optional, or to taste)
2 tbs oregano, divided
1 recipe vegan ricotta