Vegan Lasagna Zucchini Boats

Step 1

Preheat the oven to 375 degrees.

Step 2

Heat the oil in a skillet over medium heat. Add the onion & garlic and allow to cook for 1 minute. Add the Impossible meat and crumble with a wooden spoon. Add salt, pepper & Italian seasoning. Cook, stirring frequently, until the "beef" is no longer pink. Add in the sun-dried tomatoes & 3/4 of the jar of marinara. Stir to combine. Taste and adjust the seasonings as needed. Remove from the heat and set aside.

Step 3

Add all of the tofu ricotta ingredients to a food processor and blend until smooth. Taste and adjust the seasonings as needed.

Step 4

Cut the zucchini in half lengthwise. Use a spoon to scoop out the zucchini filling - reserve the filling for the pesto!

Step 5

Add the rest of the marinara to the bottom of a large baking dish (see notes). Place the empty zucchini boats in the baking dish. Spread some of the vegan ricotta in the bottom of each zucchini. Add the "meat" filling on top of the ricotta. Finish the zucchini off with some dollops of vegan ricotta - use whatever you have left. Cover the baking dish (or dishes) and place in the oven for 30 minutes. Remove the foil and bake for another 15 minutes, or until the zucchini is tender and the filling is bubbling.

Step 6

While the zucchini is in the oven prepare the pesto. Add all of the pesto ingredients to a food processor and blend until smooth. Taste and adjust the seasonings as needed. Set aside.

Step 7

Remove the zucchini from the oven, add to plates and top with the pesto, more vegan parmesan and fresh basil.