Vegan Zucchini Lasagna
Discover a delicious twist on a classic favorite with this Vegan Zucchini Lasagna! This low-carb, noodle-free dish replaces traditional pasta with thin layers of fresh zucchini, creating a light yet satisfying meal. Bursting with rich flavors from seasoned vegan ricotta and savory tomato sauce, each bite is a delightful experience. Ideal for family dinners, potlucks, or meal prep, this lasagna is versatile and easy to customize with your favorite vegetables or spices. Whether you’re following a healthy eating plan or simply craving a comforting dish, this Vegan Zucchini Lasagna will impress everyone at your table.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 oz vegan ricotta
- 1 tablespoon Italian seasoning
- 4 large zucchinis
- 1 1/4 – 1 1/2 cups jarred tomato sauce
- 1 cup shredded vegan cheese (optional)
Instructions
- Preheat your oven to 375ºF.
- In a mixing bowl, combine the vegan ricotta and Italian seasoning.
- Slice the zucchinis into long strips using a mandolin slicer.
- Lay zucchini strips on paper towels, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry.
- In a baking dish, spread about 1/2 cup of tomato sauce on the bottom. Layer zucchini strips, followed by ricotta mixture and more sauce. Repeat layers until ingredients are used up.
- Finish with a final layer of zucchini and top with remaining sauce and optional vegan cheese.
- Bake for 40-45 minutes until zucchinis are tender. Allow to cool for 10-15 minutes before slicing.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://lowfatfoodie.com/vegan-zucchini-lasagna/