Almost-Vegan Lasagna

Name: Almost-Vegan Lasagna
Yield: Serves 4
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 , small onion, chopped fine; ½ , green bell pepper, chopped fine; 1 cup, coarsely chopped walnuts; 2 , garlic cloves, minced; 1 tablespoon, minced fresh parsley; 1½ teaspoons, dried oregano; 1 teaspoon, garlic powder; 1 teaspoon, onion powder; ¼ teaspoon, table salt; ¼ teaspoon, pepper; 1 tablespoon, tomato paste; ¼ cup, dry red wine; 1 teaspoon, vegetable broth base (optional); 1 (24-ounce) jar, marinara sauce; 1 ripe, avocado, halved, pitted, and cut into 1-inch pieces; ½ cup plain whole-milk, Greek yogurt; 2 tablespoons, chopped fresh parsley; 1 tablespoon, lemon juice; 1 teaspoon, onion powder; 1 teaspoon, garlic powder; ¼ teaspoon, table salt; ¼ teaspoon, pepper; ½ cup, panko bread crumbs; 2 tablespoons, nutritional yeast; 2 tablespoons, extra-virgin olive oil; ⅛ teaspoon, table salt; 2 , zucchini (10 to 12 ounces each), trimmed

7 comments

This fresher, lighter take on the classic dish relies on a surprise noodle–thinly sliced zucchini.

SERVES4

TIME1¼ hours

WHY THIS RECIPE WORKS

This unexpected lasagna won the “creative substitution” challenge in episode 5 of America's Test Kitchen: The Next Generation. Contestants were asked to address diet-related substitutions in classic recipes—in this case, lasagna without mea...

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