Pumpkin and Zucchini Garden Lasagna

Pumpkin and Zucchini Garden Lasagna

Serves 4 – 240 Calories Per Serving – 16g Fat/17g Carbs/10g Protein



  • Olive Oil Spray
  • 1 Can Pumpkin Puree
  • 1 Cup Unsweetened Almond Milk
  • 1 Tsp Garlic Powder
  • 1 Cup Almonds
  • 1/3 Cup Fresh Basil
  • 2 T Nutritional Yeast
  • 1 Lemon
  • 1/2 Cup Water
  • 3 Zucchinis
  • 2 T Vegan Parmesan Cheese
  • Sea Salt as Needed



  • Pre-heat oven to 400 and spray large baking pan with olive oil spray
  • In a large skillet, mix together pumpkin, milk, garlic powder, and salt, stirring until smooth over medium heat
  • Let almonds soak in hot water for ten minutes and then add to vitamin with basil, yeast, lemon, water, and salt, blending until smooth
  • Using a vegetable peeler, peel zucchini into long, thin strips
  • In the baking pan, start laying down three layers of the zucchini strips, then top with half of the pumpkin mixture and half of the almond mixture. Lay down another three layers of zucchini, and top with the rest of the pumpkin and almond mixtures
  • Create a final three layers of zucchini on top and top with parmesan
  • Bake for 20 minutes

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