Vegan Zucchini Lasagna
Paris Klees
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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, it's lasagna! So we developed a recipe that we can eat to our heart's 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!
Vegan Zucchini Lasagna
Yield: 10 Servings | Prep Time: 30 mins
Cook Time: 50 mins | Total Time: 1 hour 20 mins
Regardless of your allergies or dietary restrictions, we're committed to helping you enjoy our recipes. This recipe is already gluten-free and dairy-free, and we’ve also included a vegan and low FODMAP variation.
If you like this recipe but don’t have allergies, you can swap all gluten free and dairy free ingredients for non-allergen items.
One Dish, 2 Allergy-Friendly Ways
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
GLUTEN FREE - DAIRY FREE - LOW FODMAP - 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 tsp paprika
- salt and pepper to taste
Tofu Ricotta Ingredients:
- 1 block tofu
- 3 tbsp almond milk
- 4 tbsp lemon juice
- 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 the tomatoes, za'atar seasoning, basil, salt, and pepper until combined to the consistency you desire. We like ours a little chunky so I only pulse mine until combined
Tofu Ricotta Instructions:
- Blend 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!
We hope you enjoy this recipe as much as we do. Comment below what you paired this dish with.
