This casserole was a conglomeration of different ingredients I had leftover from previous meals. I had zucchini, Pumpkin Filling (from pumpkin lasagna), Marinara sauce and Cashew Béchamel – Basic White Sauce. That is basically the recipe.
I like to come up with different kinds of meals from the remnants from previous meals. It is a great way to clean out the refrigerator and nothing goes to waste. Here is how I made it.
- 2 zucchini, large, thinly sliced (I used a mandolin)
- 2 c Pumpkin Filling (leftover filling from Pumpkin Lasagna)
- 1 c Marinara Sauce
- 1 c Cashew Béchamel – Basic White Sauce
- 2 tbsp nutritional yeast
Preheat oven to 375 degrees.
Take two slices of zucchini and slightly over lamp them side by side. Spoon some Pumpkin Filling at one end and roll zucchini like a cigar, tucking the zucchini as you go. Continue making the zucchini cigars and set aside. This is what takes the longest, but it is kind of fun to do.
Pour half of the Marinara into an 8×8 baking dish.
Layer in the zucchini cigars on top of the Marinara.
Pour half of the Cashew Béchamel- Basic White Sauce on top of the first layer of zucchini cigars. Spread with the back of a spoon.
Layer another of zucchini cigars.
Sprinkle nutritional yeast over the second layer of zucchini cigars.
Pour the remaining Marinara over the the zucchini cigars. Spread with the back of a spoon.
Spread the remaining Cashew Béchamel – Basic White Sauce over the Marinara in top of the Marinara.
Bake for 30 minutes, the top will be golden. Remove from oven and set aside for 10-15 minutes.
Serve. Eat. Enjoy.