Description
This Vegan Zucchini Lasagna offers a healthy, flavorful twist on classic lasagna by using thinly sliced zucchini as a low-carb replacement for pasta sheets. Layered with a savory lentil and Italian seasoning mixture, fresh spinach, vegan ricotta, marinara sauce, and melted vegan mozzarella, this dish is perfect for a comforting yet nutritious meal. It’s baked to golden perfection and garnished with fresh basil for an aromatic finish, making it ideal for vegan and plant-based diets.
Ingredients
Scale
Zucchini and Preparation
- 2 large zucchinis, thinly sliced lengthwise
- 1 tablespoon olive oil
- Salt and pepper to taste
Layers
- 2 cups marinara sauce
- 1 cup cooked lentils
- 1 tablespoon Italian seasoning
- 1 cup vegan ricotta or tofu ricotta
- 2 cups fresh spinach
- 1 cup shredded vegan mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Slice and salt zucchini: Using a mandoline or sharp knife, slice the zucchinis lengthwise into approximately 1/8-inch thick slices. Sprinkle them with salt and let them sit for 10 minutes to draw out excess moisture. Afterward, pat the slices dry with a paper towel to avoid soggy layers.
- Prepare lentil mixture: Heat olive oil in a skillet over medium heat. Add the cooked lentils and Italian seasoning, stirring for about 3-4 minutes until heated through and fragrant. Remove from heat and set aside.
- Layer marinara sauce: Spread a thin layer of marinara sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- First zucchini layer: Arrange zucchini slices in a single layer over the marinara sauce to cover the dish bottom completely.
- Add lentil mixture: Evenly spread half of the seasoned lentil mixture over the zucchini layer.
- Add spinach layer: Distribute half of the fresh spinach evenly over the lentils.
- Spread vegan ricotta: Dollop half of the vegan ricotta evenly across the spinach layer to add creaminess.
- Repeat layers: Add another layer of zucchini slices, followed by the remaining lentil mixture, remaining spinach, and the rest of the vegan ricotta, spreading evenly at each step.
- Top with final layers: Finish with a final layer of zucchini slices, spread the remaining marinara sauce over the top, and sprinkle the shredded vegan mozzarella cheese evenly.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to cook the layers thoroughly.
- Bake uncovered: Remove the foil and continue baking for an additional 15-20 minutes, or until the vegan cheese is melted, bubbly, and slightly golden.
- Rest before serving: Let the lasagna sit for 10 minutes after baking to allow it to set, making it easier to slice.
- Garnish and serve: Garnish with fresh basil leaves if desired for a fresh, aromatic touch before serving.
Notes
- Salting the zucchini helps reduce moisture for less soggy lasagna.
- Cooked lentils can be prepared in advance to save time.
- Use firm tofu ricotta if vegan ricotta is unavailable; season it with garlic and lemon juice for extra flavor.
- This lasagna can be refrigerated for up to 3 days or frozen for up to 1 month.
- Allowing the lasagna to rest after baking helps the layers to bind, making for cleaner slices.
