Pasta-Less Veggie Puttanesca Lasagna

The Blue Zones American Kitchen - **try doubling the puttanesca sauce. Not enough sauce the first time.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375*F

Step 2

To make the vegan ricotta, in a food processor or blender, process the almonds to a fine meal, scraping down the sides as needed. *my note: try almond flour?

Step 3

Add the nutritional yeast, lemon juice, olive oil, if using, salt, pepper, and water, and process to a smooth puree. Add more water a little at a time if the mixture is too dry.

Step 4

Taste and adjust the seasons as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.

Step 5

To make the puttanesca sauce, in a skillet (try turquoise Staub pan), heat the olive oil over medium-high heat. Add the garlic, rosemary, and onion, and cook, stirring occasionally, until the onion is caramelized, about 8 minutes. Add the tomato sauce and capers. Cook for a few minutes more, until everything is heated through. Add up to 1/2 cup of water, if needed, to achieve a saucy consistency.

Step 6

To make the lasagna, in a skillet over medium-high heat, heat the olive oil. Add the onion and mushrooms and cook, stirring occasionally, until softened, about 5 minutes.

Step 7

Pour about 1 cup of the puttanesca sauce into a 9-by-13-inch baking dish. Layer the zucchini slices, the eggplant slices, and the onion-mushroom mixture in the baking dish. Add small spoonfuls of the ricotta mixture on top of the vegetables and gently spread it into an even layer. Top with a layer of the puttanesca sauce. Repeat until all the ingredients have been used up, ending with a layer of zucchini slices and a layer of sauce.

Step 8

Bake, covered, for 1 hour, until the zucchini and eggplant are very easily pierced with a knife.

Step 9

Remove from the oven and let cool for 10 to 15 minutes before serving.