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Zucchini Marinara “Lasagna”

By Siri Ved Kaur

Yield: 6 servings

In 1970 I lived in a mountain commune in northern California for a month or two. This lasagna-like dish is based on one introduced to me by the friendly folks there. Thinly-sliced zucchini takes the place of lasagna noodles for a light and tasty lasagna alternative. For vegan, substitute mozzarella and Parmesan with non­dairy varieties or omit the cheese entirely.

6 medium zucchini

Olive oil

12 ounces marinara sauce

14 ounces firm tofu or ricotta cheese

¼ teaspoon salt (to season tofu)

¼ cup minced parsley or 1 tablespoon dried (to season tofu)

8 ounces mozzarella cheese, grated

Grated Parmesan cheese

Cut zucchini lengthwise into ¼-inch slices. Saute on a lightly oiled grill pan or skillet until lightly browned (they should still be bright green). If using tofu, drain and pat dry. Mash tofu and season with a little salt and parsley. Layer in casserole or baking dish: sauce, zucchini, mashed tofu or ricotta, sauce, zucchini and sauce. Top with grated mozzarella and Parmesan cheese. Bake at 400° for 20 minutes.

© 2015 Siri-Ved Kaur Khalsa

This recipe can be found in From Vegetables, With Love by Siri Ved Kaur, available through KRI.

Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community since 1971, when she served as Yogi Bhajan’s personal cook for several years. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh.