Description
This Vegan Zucchini Lasagna is a delightful plant-based twist on the classic Italian favorite. Featuring thinly sliced zucchinis in place of pasta, layers of seasoned lentils, fresh spinach, vegan ricotta, and marinara sauce come together topped with melted vegan mozzarella. This nutritious and hearty casserole is perfect for anyone seeking a flavorful vegan meal that’s both satisfying and healthy.
Ingredients
Scale
Vegetables and Produce
- 2 large zucchinis, thinly sliced lengthwise
- 2 cups fresh spinach
- Fresh basil leaves for garnish (optional)
Sauces and Seasonings
- 2 cups marinara sauce
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Proteins and Dairy Alternatives
- 1 cup cooked lentils
- 1 cup vegan ricotta or tofu ricotta
- 1 cup shredded vegan mozzarella cheese
Oils
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Prepare Zucchini: Slice the zucchinis lengthwise into approximately 1/8-inch thick slices using a mandoline or sharp knife. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towel to prevent sogginess.
- Cook Lentils: Heat olive oil in a skillet over medium heat. Add cooked lentils and Italian seasoning, stirring for 3-4 minutes until heated through and fragrant. Remove from heat and set aside.
- Start Layering: Spread a thin layer of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
- First Zucchini Layer: Arrange zucchini slices to cover the marinara sauce at the bottom of the dish.
- Lentil Layer: Evenly spread half of the seasoned lentil mixture over the zucchini layer.
- Spinach Layer: Distribute half of the fresh spinach evenly over the lentils.
- Ricotta Layer: Dollop half of the vegan ricotta evenly over the spinach layer.
- Repeat Layers: Repeat the sequence with another layer of zucchini slices, the remaining lentils, spinach, and vegan ricotta.
- Top Layer: Place a final layer of zucchini slices over the last ricotta layer. Spread the remaining marinara sauce on top, then sprinkle with shredded vegan mozzarella cheese.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to allow the flavors to meld and the ingredients to cook through.
- Uncover and Continue Baking: Remove the foil and bake for an additional 15-20 minutes until the cheese is melted, bubbly, and golden brown.
- Rest: Let the lasagna rest for 10 minutes before slicing to help it set and make serving easier.
- Garnish and Serve: Garnish with fresh basil leaves if desired, and serve warm for a delicious vegan meal.
Notes
- Salting the zucchini helps remove excess moisture to prevent a watery lasagna.
- Use firm tofu seasoned with lemon juice and nutritional yeast as an alternative for vegan ricotta if needed.
- This dish can be assembled the day before and baked when ready.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- For added flavor, you can incorporate sautéed mushrooms or bell peppers into the lentil mixture.
