MeatLess Mondays: Adzuki Bean Zucchini Lasagna
There are many weeks I go without eating meat or poultry, and I wouldn’t call myself a pesco-vegetarian, vegetarian or a vegan. This isn't for everyone, but I highly encourage you to try going meatless for at least one day of the week. The benefits are abundant - from health (may lower risk of stroke, heart disease, cancer, diabetes, obesity and may promote a longer life) to your wallet (from healthcare cost to meal spending) to mother nature (reduces greenhouse gases, fuel dependence and water wastage). And what better way to start the week than with a Meatless Monday! It is a fresh start to the week that can keep you on track and help motivate you to stick to your health and wellness goals! There is already a large movement in place, called Meatless Mondays, with a solid support system to cheer you on! By using #meatlessmonday on social media sites you can find a variety of recipes and meal ideas, and if you need help modifying a recipe please reach out to me at email@example.com. I would love to help!
To ease you in, I created a delicious meatless lasagna that has a meaty taste to it, thanks to Hilary’s Eat Well Adzuki Bean Burger** -- you won’t even realize you are going meatless!
Hilary’s Eat Well Adzuki Bean Burger is dairy-free, gluten-free, soy-free, nut-free, yeast-free, corn-free, egg-free AND delicious AND nutrient dense filled with fiber, protein, iron, folic acid, manganese, magnesium, copper, and vitamin B6! Dig in!
2 Hilary’s Eat Well Adzuki Bean Burger
2 large zucchini
2 15oz low sodium tomato sauce
5oz mushrooms, thinly sliced
8oz chopped spinach, frozen
½ medium onion, thinly chopped
3 garlic cloves, minced
6oz part skim mozzarella
2 teaspoon avocado oil
Freshly ground pepper and oregano to taste
Add 1 tsp of avocado oil to a medium size saucepan and place on medium heat. Add onions and garlic and cook until translucent. Then add ¾ of the tomato sauce, chopped spinach and 2 frozen Hilary’s Eat Well Adzuki Bean Burger. Season with black pepper and oregano to taste. Cut up burger into bize size pieces and stir all ingredients together well. Cook for about 5 minutes and let cool.
Cut the zucchini in half and slice into 1 inch even thick slices.
Preheat oven to 350oF.
In a 2-quart casserole dish, line the bottom with 2 Tablespoons of tomato sauce and put one layer of zucchini strips.
Then add about ¾ of a cup of the burger mixture, mushrooms, and place the mozzarella cheese throughout (pulling a part from the fresh ball). Continue to repeat the Zucchini, veggie, and cheese layers (about 4) until all of the ingredients have finished and it is up to the top on the dish. Empty the remainder of the tomato sauce over the entire mixture.
Sprinkle Parmesan cheese on top layer.
Cover the dish with foil and bake in the oven for 30 minutes covered. Uncover and bake uncovered for an additional 25 minutes.
Let cool and serve! Enjoy!