Vegan Zucchini Lasagna
Lasagna is a traditional Italian dish, favorite comfort food among so many people. We both love lasagna but not the traditional one because we are not eating red meat. Especially me who is in love with vegan recipes. This is why we decided to share our Vegan Zucchini Lasagna, a perfect cheesy, saucy lasagna without using pasta!
Instead of pasta we used zucchini and we used our amazing vegan ricotta we showed you how to make in our last post. If you don’t have time to make your own ricotta, use the store brought, but we highly recommend you to make your own, you’ll thank us later :).
Since this recipe uses zucchini and if you want to experience the real Italian lasagna don’t skip the part where we are describing how to remove excess water. But if you decide to skip it, like we did, you’ll have a little bit of water at the bottom of your dish and the lasagna won’t be as crispy as it would be if you do remove the water from zucchini slices. For us it’s not a big deal, but it depends on the personal taste :).
This recipe is 100% vegan, gluten-free, and dairy-free. It won’t be hard on your stomach. We find this recipe amazing for launch or dinner, so yummy!
Let us know if you like this recipe. In addition to this recipe we recommend you making Quick & Easy Tomato Salad as a side salad that goes perfectly with this delicious lasagna!
Prep time: 25 min Cook time: 35 min Total: 60 min Servings: 2
INGREDIENTS
- 1 large zucchini
- 1 cup tomato sauce
- 8.8 oz (250 g) vegan ricotta cheese
- 3 slices any vegan cheese (for the top layer) (cut into strips)
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1/3 teaspoon salt [optional]
- 2/3 teaspoon dried oregano
INSTRUCTIONS
- Preheat the oven to 350°F (180°C). Grease the ovenproof dish with the olive oil. Set aside.
- In a large sauce pan add 2 tablespoons of water and spinach, cover and cook for about 3-4 minutes. Then add the spinach into ricotta cheese and stir well to combine.
- Thinly slice the zucchini into long strips using a using a mandolin slicer.
- [OPTIONAL] To remove the moisture from the zucchini use paper towel and lay the zucchini on top of the paper towel. Sprinkle with some sea salt and let them sit for 15 minutes until they released the moisture.
- In a small baking dish add olive oil and spread it over the whole dish. Then add 2 table spoons of tomato sauce and spread evenly. Start with the first layer of zucchini, add enough to cover the whole dish. Then add ricotta & spinach mixture and smooth it over the zucchini with you hands or a spoon. Then more tomato sauce on top. Repeat the process until you used all the ingredients. Finish with a layer of zucchini, tomato sauce and cheese strips. Sprinkle some oregano on top.
- Bake for about 35min until golden brown. Serve immediately.
- Enjoy your Vegan Zucchini Lasagna!
