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.
Zucchini Rolls:
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.
Layering:
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.
