Lasagna that's made with zucchini "noodles" in place of pasta. Packed with vegan ricotta, cheese, and sausage for a hearty and delicious gluten-free vegan meal.
Wash 2 medium zucchini and cut off about a 1/2 inch from both ends. Use a mandolin to make long thin slices the length of the zucchini and about 1/4 inch thick. You can also carefully cut it with a knife if you don't have a mandoline.
Place the sliced zucchini on a long sheet of paper towels (or a very clean tea towel) and sprinkle liberally with salt. Allow the slices to sit for 10 minutes. Then flip them over and sprinkle with more salt and let them sit for 15 more minutes. (This will extract the excess liquid out of the zucchini so that your lasagna will not be too watery. It is an important step to get the correct texture, so don't skip this.)
After 25 minutes, your zucchini should have released a lot of liquid. At this point wash off the salt and pat the zucchini "noodles" dry with a clean paper towel.
Wash and slice 2 medium tomatoes and 2 cups of baby spinach. and set them aside.
Add, 2 1/2 tbsp nutritional yeast,1 teaspoon salt, 1 clove garlic, 1 tablespoon olive oil, and a handful of fresh basil.
Blend well for 2 minutes in a food processor. Add a splash of soy milk or water if needed to thin out the ricotta to a smooth spreadable texture.