Here’s a delicious recipe for a Zucchini Lasagna that’s light, healthy and flavorful. It’s a great gluten-free option, using zucchini slices instead of traditional noodles.
Yield: 6 Servings
Ingredients:
For the Tofu Ricotta:
- 1 block (14 oz) firm tofu, drained (no need to press)
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper
For the Marinara Sauce:
- 2 cups homemade or store-bought tomato marinara sauce
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
For the Zucchini Noodles:
- 4 medium zucchinis
- 4 tbs all-purpose flour (or gluten free flour)
For the Assembly:
- 1 cup vegan mozzarella cheese (optional, for topping)
- Fresh basil for garnish (optional)
Instructions:
Make the Vegan Ricotta:
- Add tofu to a food processor:
- Break the tofu into pieces with hands and add to a food processor.
- Add the Flavorings:
- Add the nutritional yeast, lemon juice, olive oil, basil, garlic powder, onion powder, salt, and pepper. Process until smooth.
Make the Marinara Sauce:
- Sauté the Vegetables:
- In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
- Add Garlic and Spices:
- Add the minced garlic, oregano, and basil. Stir for 1 minute until fragrant.
- Add the Tomato Sauce:
- Pour in the marinara sauce, and season with salt and pepper. Let it simmer for about 10-15 minutes to combine the flavors.
Prepare the Zucchini:
- Trim ends of the zucchini, then cut lengthwise into 1/4 inch thick slices. You can use a mandolin slicer for even slices.
- Toss the zucchini with the flour.
Assemble the Lasagna:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Layer the Lasagna:
- Layer half of the zucchini slices in a greased 9×9 inch baking dish.
- Top with the half of the ricotta mixture, and half the marinara sauce.
- Repeat these layers (zucchini, ricotta) until all ingredients are used up, finishing with a layer of marinara sauce on top.
- Add the Vegan Mozzarella:
- Sprinkle vegan mozzarella cheese over the top (optional).
Bake the Lasagna:
- Bake:
- Cover the lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes to allow the top to become golden and bubbly.
Serve:
- Garnish:
- Once out of the oven, let the lasagna cool for 5-10 minutes before slicing. Garnish with fresh basil, if desired.
Serve:
- Serve your vegan zucchini lasagna with a side salad or garlic bread for a complete meal!
Tips:
- For extra flavor: You can add more veggies to the layers, such as mushrooms, bell peppers, or eggplant.
- Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Make-ahead: You can assemble the lasagna in advance and refrigerate it until you’re ready to bake.
Enjoy your delicious and healthy Vegan Zucchini Lasagna!
