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–+ servings
Vegan Zucchini Lasagna

Delicious Vegan Zucchini Lasagna for Guilt-Free Comfort

A delightful Vegan Zucchini Lasagna featuring layers of zucchini and creamy vegan ricotta for a guilt-free, gluten-free comfort meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Italian, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Vegan Ricotta store-bought or homemade using tofu
  • 1 tablespoon Italian Seasoning or substitute with fresh herbs like oregano or basil
For the Layers
  • 4 large Zucchini thinly sliced
  • 1 cup Jarred Tomato Sauce look for a low-sugar variety
For the Topping
  • 1 cup Shredded Vegan Cheese optional, or use nutritional yeast

Equipment

  • 9x13 baking dish
  • mandolin or sharp knife
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375ºF (190ºC).
  2. In a mixing bowl, combine the vegan ricotta with Italian seasoning.
  3. Slice zucchini into thin strips, salt them, and let sit for 15 minutes.
  4. In a baking dish, spread 1/2 cup of tomato sauce, layer zucchini, and vegan ricotta, repeat layers, finishing with sauce and cheese if desired.
  5. Bake for 40-45 minutes until zucchini is tender and sauce is bubbling.
  6. Allow to cool for 10-15 minutes before slicing and serving.

Nutrition

Serving: 1portionCalories: 180kcalCarbohydrates: 10gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Ensure zucchini slices are salted to improve texture. Consider adding sautéed vegetables for enhanced flavor.

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