Vegan Zucchini Lasagna
Vegan Zucchini Lasagna

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vegan zucchini lasagna. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

This is one of the most delicious Whole Food Plant Based Vegan lasagna recipes we have ever tasted and it also fully qualifies as Vegan SOS. Vegan Zucchini Lasagna - Creamy herbal vegan ricotta blends smoothly with a robust marinara. A new Italian classic! (Gluten-free and Soy-free).

Vegan Zucchini Lasagna is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Vegan Zucchini Lasagna is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have vegan zucchini lasagna using 15 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Zucchini Lasagna:
  1. Take 1/2 an onion
  2. Get Minced garlic
  3. Prepare Minced ginger
  4. Prepare Brown Mushrooms
  5. Prepare 1 green pepper
  6. Take Veggie Ground Round
  7. Take Pasta sauce
  8. Prepare 1 tomato
  9. Get 1 jalapeno
  10. Take Zucchini
  11. Make ready Vegan ricotta (5-ingredient recipe provided)
  12. Make ready Vegan shredded cheese
  13. Get Cooked pasta
  14. Get Spinach
  15. Get Seasoning (eg. Red pepper, cumin, coriander, oregano, Italiano)

Lasagna - the mother of all soulfood. Hardly any dish is so inviting, creamy and delicious all around. 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!

Steps to make Vegan Zucchini Lasagna:
  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!

Best Vegan Lasagna recipe with zucchini, lentils and gluten-free creamy cashew béchamel sauce. This healthy, protein-rich pasta casserole is easy & tasty! Vegan versions of Italian classics like lasagna can be hard to come by—especially ones that taste just as good as the original. It's really making me wish I had some of this vegan zucchini lasagna right about now. Now I've made some lasagna that's less pasta heavy, more protein heavy, with lots of flavour!

So that’s going to wrap it up with this exceptional food vegan zucchini lasagna recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!