Zuchinini Wild Rice Lasagna

3 Zuchini Sliced thin with a veggie peeler

 Thin like this!

Thin like this!

4 Oz of mushrooms sliced

3 large cloves of garlic minced

1\2 large onion chopped

1\2 lb butternut squash chopped small

2 large handfuls of fresh baby spinach

2 large tomatoes diced

4 cups of wild rice cooked

8oz of Go Veggie Cream cheese

1 tsp of dried Italian Herbs

2 tbsp Arrow root powder

1\2 Cup Soy Milk

olive oil

1 jar of your favorite organic pasta sauce

Salt and Pepper to taste

So here it goes:

Preheat over at 350 and locate a deep dish baking pan.

 In a large sauce pan on med heat, Saute Mushrooms, Onions, Garlic, and Squash until they start to get tender. Add in tomatoes and spinach until all is tender.   

In a large sauce pan on med heat, Saute Mushrooms, Onions, Garlic, and Squash until they start to get tender. Add in tomatoes and spinach until all is tender.

 

 Stir in Wild rice, vegan cream cheese, soy milk and arrow root until thick yet oh so creamy.

Stir in Wild rice, vegan cream cheese, soy milk and arrow root until thick yet oh so creamy.

 Drizzle 1\4 a cup of pasta sauce in the bottom of dish and layer the bottom with zucchini slices.   

Drizzle 1\4 a cup of pasta sauce in the bottom of dish and layer the bottom with zucchini slices.

 

 Spread half of your veggie rice mixture over your zuchini layer.

Spread half of your veggie rice mixture over your zuchini layer.

 Cover the rice mix with a cup of pasta sauce and then repeat steps for the next layer starting with zuchini. 

Cover the rice mix with a cup of pasta sauce and then repeat steps for the next layer starting with zuchini. 

 Bake at 350 for 45 mins or until its bubbly and looks like this.

Bake at 350 for 45 mins or until its bubbly and looks like this.

 nom, nom, nom, nom.......

nom, nom, nom, nom.......