Zucchini Lasagna - Vegan and Gluten Free

 Two kinds of squash, mushrooms and spinach that need to be cooked ... what to do?

ZUCCHINI LASAGNA with VEGAN RICOTTA

1 large zucchini, peeled and shredded
1 large yellow squash cut in ribbons
3 tsp olive oil
1 small onion, chopped
5 oz Cremini mushrooms, chopped
1-1/2 cups spinach 
1 tbsp Italian seasoning mix 
4 cloves garlic, minced
1-1/2 cups marinara sauce
1 cup soaked cashews
1/2  container firm tofu, drained
2 tsp olive oil
1/4 cup nutritional yeast
1 tbsp dried basil

Prepare vegan ricotta by processing cashews, tofu, 2 cloves garlic, 2 tsp olive oil, nutritional yeast and basil until proper consistency. Set aside. 

Saute onion and 2 cloves garlic in 1 tsp olive oil until softened. Add mushrooms. Cook until lightly browned. Add spinach and zucchini, cooking until most of the moisture evaporates. Stir in Italian seasoning and 1 cup marinara sauce. Simmer additional 5 minutes. 

Spread thin layer of marinara in bottom of baking dish. Cover with half of yellow squash ribbons in an even layer. Top with half of ricotta mixture and half of mushroom mixture. Spread with thin layer of marinara. Cover with rest of yellow squash and repeat layers.  Bake at 350 degrees for 45 minutes until sides bubble and lasagna firms up.