Recipe: Yummy Vegan Zucchini Lasagna

Vegan Zucchini Lasagna. I've got an amazing (and healthy!!) vegan zucchini lasagna recipe for you today! This zucchini lasagna recipe is gluten-free and vegan. A mouthwatering Vegan Zucchini Lasagna recipe made with unprocessed, whole food plant-based ingredients.

Layered with a tofu-cashew ricotta, red lentil marinara and Now, I adore a lasagna filled with zucchini, mushrooms, spinach and whatever other vegetables. Vegan Zucchini Lasagna - Creamy herbal vegan ricotta blends smoothly with a robust marinara. A new Italian classic! (Gluten-free and Soy-free). You can Cook Vegan Zucchini Lasagna using 15 ingredients and 14 steps. Here is how you cook that.

Ingredients of Vegan Zucchini Lasagna

1. It's 1/2 of an onion.
2. What You needis of Minced garlic.
3. Lets Go Prepare of Minced ginger.
4. It's of Brown Mushrooms.
5. What You needis 1 of green pepper.
6. What You needis of Veggie Ground Round.
7. What You needis of Pasta sauce.
8. What You needis 1 of tomato.
9. Lets Go Prepare 1 of jalapeno.
10. Lets Go Prepare of Zucchini.
11. It's of Vegan ricotta (5-ingredient recipe provided).
12. Lets Go Prepare of Vegan shredded cheese.
13. Lets Go Prepare of Cooked pasta.
14. Lets Go Prepare of Spinach.
15. What You needis of Seasoning (eg. Red pepper, cumin, coriander, oregano, Italiano).

Gorgeous & bubbly, this vegan eggplant zucchini lasagna a show-stopper for your next party! Zucchini noodles with eggplant, mushrooms and cashew-cauliflower ricotta. Can vegan zucchini noodle lasagna be made in advance? You can make this recipe and then, rather than baking the lasagna, wrap it airtight, and place it in the freezer.

Vegan Zucchini Lasagna instructions

1. Preheat the oven to 400.
2. Cut Zucchini into long 'lasagna strips'.
3. Place the zucchini strips on parchment paper on a baking tray and bake for 15 mins (keep the oven on once you remove them).
4. Bonus: make vegan ricotta cheese by blending together 2 cups of silvered blanched almonds, 2-3 tsp of nutritional yeast, 2 tbsp of lemon juice, 1/2 tsp of sea salt, dash of garlic powder, dash of oregano, and 3/4 cups of water). To get the consistency right you can slowly add more water as needed!.
5. Saute the diced onions, garlic, ginger.
6. Add the diced tomato and jalapeno.
7. Add the diced green pepper and mushrooms and spinach.
8. Once the veggies are semi-cooked, add a ground meat alternative of your choice (I used half a package of Yves ground round).
9. Add seasonings of your liking.
10. Add pasta sauce.
11. Add cooked pasta noodles (penne or macaroni) to mixture.
12. Layer everything by placing half the amount of mix into the bottom of a Lasagna pan then sprinkle in the shredded cheese and ricotta then add the zucchini strips then add more cheese and more mix and more cheese and then more zucchini strips and lastly more cheese (lasagna style)!.
13. Let this bake at 400 for 45 mins with aluminum foil over the top.
14. Bon appetit!.

A lighter spin on a classic comfort food, this Vegan Zucchini Lasagna is filling & packed with vegetables. The tofu ricotta tastes just like the real stuff! Having a good lasagna recipe under your belt means you're really getting somewhere in the culinary world. And this the Best Lasagna Ever. Best Vegan Lasagna recipe with zucchini, lentils and gluten-free creamy cashew béchamel sauce.