feat: add Vegan Zucchini Lasagna. Fixes #306.

cook/vegetarian/Vegan Zucchini Lasagna.cook

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+>> source: https://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/
+>> total time: 1 hour 20 minutes
+>> serves: 9
+
+Preheat oven to 375°F (176°C).
+
+Add @raw macadamia nuts or soaked blanched almonds{3%cups} to a #food processor or blender{} and mix to combine, scraping down sides as needed. You’re looking for a fine meal.
+
+Add remaining ingredients: @Nutritional yeast{2%Tbsp}, fresh @basil{1/2%cup}, @oregano{2%tsp}, @lemon{1} juice, @olive oil (optional){1%}, @salt{1%tsp}, @pepper{1%pinch}, @water{1/2%cup}, and @vegan Parmesan cheese (optional){1/4%cup}. You are looking for a well-puréed mixture/paste.
+
+Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
+
+Pour about 1 cup (amount as original recipe is written // adjust if altering batch size) marinara sauce into a 9×13-inch (or similar size) baking dish and line with thinly sliced zucchini.
+
+Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of @marinara sauce{1%28-oz jar} and then top with more @zucchini{3%medium} slices. Continue until all filling and zucchini are used up. The top two layers should be zucchini and then sauce. Sprinkle on vegan Parmesan cheese (optional), and then cover with foil.
+
+Bake covered for ~{45%minutes}, then remove foil and bake for ~{15%minutes} more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.
+
+Serve immediately with additional vegan Parmesan cheese and fresh basil. Leftovers keep for 2 to 3 days in the refrigerator, or in the freezer up to 1 month.

docs/vegetarian/vegan-zucchini-lasagna.md

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+---
+comments: true
+---
+# :cucumber: Vegan Zucchini Lasagna
+
+![Vegan Zucchini Lasagna](../assets/images/vegan-zucchini-lasagna.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 9 | 1 hour 20 minutes |
+
+## :salt: Ingredients - Vegan Ricotta
+
+- :chestnut: 3 cups raw macadamia nuts or soaked blanched almonds
+- :microbe: 2 Tbsp Nutritional yeast
+- :herb: 0.5 cup basil
+- :herb: 2 tsp oregano
+- :lemon: 1 lemon
+- :olive: 1 olive oil (optional)
+- :salt: 1 tsp salt
+- :salt: 1 pinch pepper
+- :droplet: 0.5 cup water
+- :cheese_wedge: 0.25 cup [vegan Parmesan cheese][1] (optional)
+
+## :salt: Ingredients - The Rest
+
+- :tomato: 1 28-oz jar [marinara sauce][2]
+- :cucumber: 3 medium zucchini
+
+## :cooking: Cookware
+
+- 1 food processor or blender
+
+## :pencil: Instructions
+
+### Step 1
+
+Preheat oven to 375°F (176°C).
+
+### Step 2
+
+Add raw macadamia nuts or soaked blanched almonds to a food processor or blender and mix to combine, scraping down sides
+as needed. You’re looking for a fine meal.
+
+### Step 3
+
+Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper,
+water, and [vegan Parmesan cheese][1] (optional). You are looking for a well-puréed mixture/paste.
+
+### Step 4
+
+Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and
+lemon juice for brightness.
+
+### Step 5
+
+Pour about 1 cup (amount as original recipe is written // adjust if altering batch size) marinara sauce into a
+9×13-inch (or similar size) baking dish and line with thinly sliced zucchini.
+
+### Step 6
+
+Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a
+layer of [marinara sauce][2] and then top with more zucchini slices. Continue until all filling and zucchini are used
+up. The top two layers should be zucchini and then sauce. Sprinkle on [vegan Parmesan cheese][1] (optional), and then
+cover with foil.
+
+### Step 7
+
+Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced
+when cut with a knife. Let cool for 10-15 minutes before serving.
+
+### Step 8
+
+Serve immediately with additional [vegan Parmesan cheese][1] and fresh basil. Leftovers keep for 2 to 3 days in the
+refrigerator, or in the freezer up to 1 month.
+
+## :link: Source
+
+- <https://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/>
+
+[1]: <../ingredients/vegan-parmesan.md>
+[2]: <../sauces-and-dressings/marinara-sauce.md>

mkdocs.yml

@@ -562,6 +562,7 @@ nav:
       - Vegan Caesar Salad: vegetarian/vegan-caesar-salad.md
       - Vegan Giant Bean & Kale Penne: vegetarian/vegan-giant-bean-&-kale-penne.md
       - Vegan Ricotta & Sun-Dried Tomato Pesto Salad: vegetarian/vegan-ricotta-&-sun-dried-tomato-pesto-salad.md
+      - Vegan Zucchini Lasagna: vegetarian/vegan-zucchini-lasagna.md
       - Vegetable Casserole: vegetarian/vegetable-casserole.md
       - Veggie Cassola: vegetarian/veggie-cassola.md
       - Zucchini Pasta with Lentil Bolognese: vegetarian/zucchini-pasta-with-lentil-bolognese.md