Vegan Zucchini Lasagna
Paris Klees
Share
Our family loves lasagna, like looooves lasagna but we don't love how we feel after eating it. It doesn't help that we can never eat a single portion because well its lasagna! So we developed a recipe that we can eat to our hearts content and we feel amazing after eating it! Introducing our vegan zucchini lasagna with tofu ricotta!
This recipe is perfect any day but on the cold ones we crave it the most! Snuggle up with your loved ones, a good movie, and this lasagna and you are guaranteed to be glee-ridden!
We love pairing this meal with a lovely harvest or caesar salad, or some garlic bread. No matter how you have it, you are going to love it!
We are dedicated to making recipes that anyone can enjoy, no matter what allergies or restrictions you have. For this recipe, it is naturally gluten free, dairy free, and vegan. Due to the tofu in the ricotta, we cannot mark this recipe as low FODMAP.
GLUTEN FREE - DAIRY FREE - VEGAN RECIPE
Lasagna Ingredients:
- 3 medium zucchinis
- 2 cans tomatoes - canned or whole
- 3 tbsp basil
- 3 tbsp za'atar seasoning (or Italian seasoning)
- 2 tbsp garlic
- 2 tsp paprika
- salt and pepper to taste
Tofu Ricotta Ingredients:
- 1 block tofu
- 3 tbsp almond milk
- 4 tbsp lemon juice
- 2 tbsp garlic
- 2 tbsp nutritional yeast
- 5 tbsp olive oil
- salt to taste
INSTRUCTIONS:
Lasagna Instructions:
- Wash your zucchini in a solution of water and vinegar.
- Cut your zucchini into long strips and cook in a pan just until bendy, about 3 minutes each side. Set aside.
Tomato Sauce Instructions:
- Blend together the tomatoes, za'atar seasoning, basil, salt, and pepper until combined and the consistency you desire, we like ours a little chunky so I only pulse mine until combined
Tofu Ricotta Instructions:
- Blend together the tofu, nutritional yeast, almond milk, lemon juice, garlic, olive oil, and salt until smooth.
- Taste and adjust as necessary.
Putting the Recipe Together:
- Grease a cast iron or baking dish with olive oil or butter.
- Start with a layer of tomato sauce, then zucchini strips, then ricotta. Continue that order until all of your ingredients are gone, ending with ricotta.
- Bake in a 375° oven for 30 minutes until the top is brown. Turn down the oven to 200° and let it sit for 10 - 20 minutes until it is no longer runny.
- Enjoy!
