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Vegan Zucchini Lasagna Recipe

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This Vegan Zucchini Lasagna is a fresh and healthy twist on the classic Italian dish, using thinly sliced zucchini instead of traditional pasta layers. It features flavorful vegan ricotta mixed with Italian seasoning, layered with tomato sauce, and optionally topped with shredded vegan cheese. Baked to perfection, this recipe offers a delicious, low-carb, and dairy-free alternative perfect for plant-based diets.

Ingredients

For the Lasagna

  • 12 oz vegan ricotta*
  • 1 tablespoon Italian seasoning
  • 4 large zucchini
  • 1 1/4 – 1 1/2 cups jarred tomato sauce
  • 1 cup shredded vegan cheese (optional)

Instructions

  1. Preheat the Oven: Set your oven to 375ºF (190ºC) to get it ready for baking the lasagna.
  2. Prepare the Ricotta: If you’re using store-bought vegan ricotta, transfer it to a bowl and mix in the Italian seasoning thoroughly. If using tofu ricotta, you can skip this step as it is already seasoned. Place the ricotta in the refrigerator until needed.
  3. Slice the Zucchini: Using a mandolin slicer is ideal for cutting the zucchini into thin, even strips suitable as lasagna layers. If you don’t have a mandolin, carefully slice the zucchini lengthwise with a knife but try to keep the slices uniform in thickness.
  4. Remove Moisture from Zucchini: Lay the zucchini slices on paper towels on a baking sheet, salting them lightly to draw out moisture. Let them sit for at least 15 minutes. After that, pat the slices dry with additional paper towels to prevent the lasagna from becoming soggy.
  5. Assemble the Lasagna: In a 9×13 inch baking dish, spread 1/2 cup of the tomato sauce evenly on the bottom. Cover with a layer of zucchini slices. Spread about 1/3 to 1/2 cup of the seasoned vegan ricotta over the zucchini, smoothing it out with a spoon or your hands. Add a thin layer of sauce (around 1/4 cup) over the ricotta. Repeat these layering steps until all ingredients are used or the dish is filled.
  6. Top the Lasagna: Finish with a final layer of zucchini, topped with 1/3 to 1/2 cup of tomato sauce spread evenly across the top. If you like, sprinkle with shredded vegan cheese for extra flavor and a cheesy finish.
  7. Bake: Place the assembled dish on the center rack of your oven and bake for 40 to 45 minutes, or until the zucchini is tender and the dish is bubbly.
  8. Cool and Serve: Allow the lasagna to cool for 10 to 15 minutes after baking to set properly. Slice into 6 portions and serve warm.

Notes

  • For best results, use firm, fresh zucchini to ensure the slices hold their shape during baking.
  • Patting zucchini dry and salting helps eliminate excess water, preventing a watery lasagna.
  • You can substitute homemade tofu ricotta for the store-bought vegan ricotta for a fresher taste.
  • The shredded vegan cheese topping is optional but adds a melty, cheesy texture if you prefer.
  • This dish pairs well with a green salad or garlic bread for a complete meal.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.

Find it online: https://flavorspath.com/vegan-zucchini-lasagna-recipe/