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Caramelized Onion and Zucchini Lasagna
Here long ribbons of zucchini and yellow squash replace the pasta sheets, layered with sweet caramelized onions, tomato sauce and melting vegan cheese. The Mandoline cuts the squash into even strips, and the Ultra Pro lasagna pan bakes and serves the dish.
- Total time
- 50 min
- Prep
- 25 min
- Cook
- 20 min
- Rest
- 5 min
Ingredients
Method
Heat the oven to 375 °F (190 °C).
Set the Tupperware Mandoline with the round knob on 4 and the triangular knob locked, and slice the zucchini and yellow squash lengthwise.
Lay the slices out, sprinkle them with salt and leave for 2 to 3 minutes to draw out the water, then pat them dry.
Spread a few spoonfuls of the pasta sauce over the base of the Tupperware Ultra Pro 3.3 l lasagna pan. Build up layers of squash slices, sauce, caramelized onions and cheese, keeping back a little sauce and cheese, and finish with a layer of squash. Season the top with onion and garlic powder, then cover with the reserved sauce and cheese.
Bake uncovered for 20 minutes. Let it settle for a few minutes before serving.
