Happy Be Well Wednesday! I have been wanting to share this recipe since the first time I made it a few months ago. It is SOOOOO GOOD, you have to try it! It's zucchini lasagna and it's really easy to make and it's a vegetable, no pasta, gluten free, low carb dish and I use non dairy cheese but it literally tastes like you're eating regular lasnaga, unless you're like my husband for whom I have to make a side of meat. 😝

What I love about this dish is that it tricks your mind into thinking you're eating pasta, and it's so filling that you'll have to remind myself you just ate vegetables. Yay!

I pinned the recipe to my pinterest food board, the original recipe comes from Skinny Taste. It's much more precise than my way of making it. All the slices are the same size and things get measured. I'm more of a slap it together cook which totally works for this recipe.

I slice about 5 zucchini length wise or you can make them round slices. Both shown here. The original recipe says to salt the zucchini to take out the water but I only did this the first time, I don't see any difference in taste by not doing it and it's one less step, not to mention less salt, without it.
If you are not familiar with the brand Kite Hill, their products are delicious non dairy cheeses made of almonds. The ricotta is amazing, it tastes like real ricotta cheese! It is pricy, but worth it. I use Trader Joe's Roasted Garlic Marinara Sauce and Almond Mozzarella Chards. FYI on this one, it' s a great cheese alternative but it does contain some Casin, which is made of milk. And the only other ingredient is some basil and oregano from our herb garden.
Putting it together; start with a layer of sauce on the bottom, then add zucchini slices and ricotta, then another layer of sauce, zucchini, ricotta, until you're baking dish is full. Sprinkle the top with a generous amount of the mozzarella shards.
Pop into the oven at 350 degrees for about 20 minutes, or until the zucchini is tender and the cheese on top has melted.