"Cheesy" Zucchini Lasagna

This was my first attempt at making lasagna. I wasn't sure if my Italian husband would approve of the dairy free gluten free spin of this signature dish... his response after the first bite was that he will never miss cheese or noodles again with this dish!

INGREDIENTS

For the sauce:

2 jars of Rao's Tomato Basil Marinara Sauce

For the zucchini:

3-4 large zucchini

1 teaspoon salt

For the "cheese" filling (the specific brands are my favourite dairy free cheeses but feel free to substitute other brands):

2 jars of Kite Hill Almond Milk Ricotta

2 bags of Parmela Creamery Mozzarella Nut Cheese

2 ounces dairy free parmesan

1/4 cup finely chopped fresh basil leaves

2 cloves garlic, minced, divided

1 flax egg (combine 1 tbsp ground flax seeds with 3 tbsp water and let sit for at least 20 mins)

Freshly ground black pepper

For the meat filling:

2 lbs ground meat cooked (I used extra lean ground bison)

INSTRUCTIONS

1. Roast the zucchini: Cut the zucchini in half crosswise, then thinly slice each piece lengthwise into 1/4-inch-thick planks. Place the zucchini slices in a colander, gently toss with the salt, and set over the sink or a bowl to drain for 15 minutes. Arrange a rack in the middle of the oven and heat to 450°F.

2. Line two baking sheets with parchment paper. Divide the zucchini planks between the baking sheets in a single layer, then pat them dry with a paper towel. Roast until the zucchini is dry to the touch, 10 to 15 minutes (this is important to ensure your lasagna doesn't come out runny!). Meanwhile, make the filling and prepare for assembly.

3. Make the filling: Stir all the filling ingredients together in a large bowl.

4. Remove the zucchini from the oven, then lower the temperature to 375°F. Lightly coat a 9x13-inch baking dish with oil

5. Spoon in enough tomato sauce to thinly coat the bottom of the dish. Arrange the zucchini planks in rows down the length of the dish. Layer the ground meat. Next dot the "cheese" filling mixture and carefully spread into a thin layer. Sprinkle with 1 tablespoon of the basil, then top with 3/4 cup sauce. Repeat with another layer of zucchini, filling, basil, and sauce. Finish with the remaining zucchini, then top with 3/4 cup sauce. Sprinkle with leftover cheese on top.

6. Place the baking dish on a baking sheet. Bake until bubbly and golden-brown, 40 to 50 minutes. Let cool 10 minutes, then sprinkle with the remaining 2 tablespoons basil before serving with your favourite organic sourdough.