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For the red sauce (from 'Essentials of Italian Cooking' by Marcella Hazan):
32 oz. can of crushed tomatoes
5 tbsp vegan butter or regular butter
1 yellow onion, peeled and cut in half
For the dairy-free ricotta:
3 tbsp nutritional yeast
2 tbsp lemon juice
1 tsp salt
3/4 cup water
For the lasagna:
3 zucchini, sliced thin with a Mandoline
2 9 oz boxes of oven-ready lasagna noodles
7 oz bag of vegan mozzarella shreds
Preheat oven to 375 degrees
Prepare the sauce by placing a saucepan over low heat and adding all the sauce ingredients. Simmer uncovered low and slow for 45 minutes, stirring occasionally—taste to adjust salt. Remove the onion from the sauce and set the saucepan aside to cool while making everything else.
Add all the dairy-free ricotta ingredients to a blender and blend until smooth.
Using a Mandoline, thinly slice zucchini lengthways so you have long lasagna noodle-like pieces.
Spray a large baking pan with non-stick cooking spray.
Start the assembly process by adding enough red sauce to the bottom of the pan to cover it.
Lay down a layer of zucchini noodles making sure to overlap the edges slightly.
Spread a layer of dairy-free ricotta next using a rubber spatula.
Lay down a layer of oven-ready lasagna noodles once again making sure to overlap the edges slightly.
Lay another layer of marinara down and top with vegan mozzarella shreds.
Repeat steps 5-9 until you've used all your ingredients. NOTE: If you run out of zucchini or noodles, but still have other ingredients left, keep going! It's your lasagna and there are no rules.
Once you've used all the ingredients, top the lasagna with vegan mozzarella shreds (make sure you buy the kind that melts like Daiya or Violife).
Cover with foil and bake for 35 minutes (or whatever the cook time on the box for the lasagna noodles says).
Remove the foil from the lasagna and turn the broiler on. Broil for 5-10 more minutes until bubbly and golden brown.
Top with fresh chopped parsley and let cool for 10 minutes so the lasagna sets. Bottoms up!