Ingredients:
3-4 Zucchinis
Vegan mozzerella
Vegan Ricotta
Raos Tomato Sauce
Crushed Red Pepper
Basil
Directions:
If you have a veggie slicer or mandolin, use on level 3 to slice the zucchinis into thick ribbons
Place on paper towels to soak up moisture
In a baking dish, spread tomato sauce to lightly coat the bottom of the dish
Place zucchini ribbons on top of the tomato sauce, spreading the ricotta on top of the ribbons
Continue to repeat this step until the dish is filled
Sprinkle vegan mozzarella on top with extra tomato sauce, crushed red pepper, and basil
Place in the oven on 350 degrees for 20 minutes until the cheese melts