Description
This delightful Vegan Zucchini Lasagna offers a fresh, healthy twist on traditional lasagna by replacing pasta with thinly sliced zucchini. Featuring a creamy vegan ricotta seasoned with Italian herbs and layered with rich tomato sauce and melty vegan cheese, this dish is a delicious, plant-based comfort food perfect for any occasion.
Ingredients
Scale
Vegan Ricotta Mixture
- 12 oz vegan ricotta
- 1 tablespoon Italian seasoning
Main Ingredients
- 4 large zucchini
- 1.25-1.5 cups jarred tomato sauce
- 1 cup shredded vegan cheese
- Sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 375ºF to get it ready for baking the lasagna.
- Prepare Ricotta Mixture: In a bowl, combine the vegan ricotta with the Italian seasoning, mixing thoroughly. Place the mixture in the refrigerator to let the flavors meld while you prepare the other ingredients.
- Slice Zucchini: Using a mandolin slicer, cut the zucchini into long, thin strips that will serve as the lasagna layers.
- Draw Out Moisture: Lay the zucchini slices on a baking sheet lined with paper towels. Sprinkle them lightly with sea salt and let them sit for at least 15 minutes. This step is crucial to remove excess moisture that could make the lasagna watery.
- Pat Dry Zucchini: After resting, carefully pat the zucchini slices dry with additional paper towels to remove the released moisture.
- Start Layering: Spread 1/2 cup of the jarred tomato sauce evenly across the bottom of a baking dish.
- Build the Layers: Cover the sauce with a layer of zucchini strips. Spoon about 1/3 to 1/2 cup of the ricotta mixture over the zucchini, smoothing it evenly. Then add approximately 1/4 cup of tomato sauce on top of the ricotta layer.
- Repeat Layers: Continue layering zucchini, ricotta mixture, and tomato sauce until all ingredients are used or the dish is filled, making sure to finish with a layer of zucchini on top.
- Add Final Sauce and Cheese: Spread 1/3 to 1/2 cup of tomato sauce evenly over the top layer of zucchini. If desired, sprinkle shredded vegan cheese on top for a creamy, melty finish.
- Bake: Place the assembled lasagna on the center rack of the oven and bake for 40 to 45 minutes until the zucchini is tender and cooked through.
- Cool and Serve: Allow the lasagna to cool for 10 to 15 minutes before slicing into 6 portions to help it set and make serving easier.
Notes
- Using a mandolin slicer helps ensure uniform zucchini slices for even cooking.
- Salting and patting dry the zucchini is essential to prevent a watery lasagna.
- You can adjust the amount of tomato sauce and vegan cheese based on personal preference for sauciness and cheesiness.
- This dish can be prepared ahead and refrigerated before baking for convenience.
- Letting the lasagna rest after baking improves slicing and texture.
