I’ve been away for a couple of months teaching at a summer camp, where I admit that my eating habits have gone from 95% vegan to vegan with the occassional Dairy Queen raspberry sundae and camp chef Serge’s chocolate chip cookies.

So, now that I’m home, I decided it was time to make something so blatantly healthy, so absolutely vegan that DQ would be no more than a faint memory. Here goes — my take on lasagna that uses thinly sliced zucchini as the filling, rather than cheese or even tofu.

Ingredients for two servings (all organic when possible):

4 no-cook lasagna noodles (yeah, I know, but I’ve been away and just getting back into cooking)

1 cup tomato sauce

1 medium size zucchini, sliced lengthwise

10 white mushrooms

3/4 cup mozzarella-style Daiya cheese shreds

Fresh basil leaves (which I forgot to add, but would be great in this!)

1 tsp olive oil

How:

Pre-heat oven to 350 degrees

Slice the zucchini and in a lightly oiled frying pan, sautee until tender, adding the sliced mushrooms. Simmer the tomato sauce

I use a Le Creuset loaf pan, which is perfect for two servings of lasagna, although you do have to break the lasagna noodles to fit.

Put a bit of tomato sauce on the bottom of the pan, then add one of the noodles. Top with a strip of zucchini, a few mushroom slices, a pinch of Daiya cheese shreds, and another lasagna noodle. If using the no-cook noodles, make sure you use enough sauce.  Continue layering, and then, use the rest of the cheese shreds as the final topping.

Cover with foil and bake for about 40 minute, then remove the foil, and cook for 2- 3 more minutes. Let stand for a couple of minutes before serving, and enjoy!