Vegan Zucchini Lasagna
Indulge in our Vegan Zucchini Lasagna, a healthy and satisfying twist on the classic favorite! This dish replaces traditional noodles with layers of fresh zucchini, making it a low-carb delight perfect for those seeking nutritious meals without sacrificing flavor. Packed with rich tomato sauce and seasoned vegan ricotta, every bite is bursting with taste. Ideal for family dinners or potlucks, this easy-to-assemble recipe is sure to impress everyone at your table. Enjoy it warm, paired with a fresh salad or some garlic bread for a complete meal that everyone will love!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately six people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 12 oz vegan ricotta
- 4 large zucchini
- 1 1/4 – 1 1/2 cups jarred tomato sauce
- 1 cup shredded vegan cheese (optional)
- 1 tablespoon Italian seasoning
Instructions
- Preheat the oven to 375ºF.
- In a bowl, mix the vegan ricotta with Italian seasoning and set aside.
- Using a mandolin slicer or knife, thinly slice the zucchini into long strips.
- Place zucchini strips on paper towels, sprinkle with sea salt, and let sit for 15 minutes to draw out moisture.
- Pat dry each strip with more paper towels.
- Spread 1/2 cup of tomato sauce in a baking dish. Layer zucchini strips over the sauce, then spread about 1/3 to 1/2 cup of the ricotta mixture on top. Add another layer of sauce.
- Repeat layering until ingredients are used up, finishing with a layer of zucchini and sauce on top. Optional: sprinkle shredded vegan cheese.
- Bake for 40-45 minutes until zucchini is tender.
- Cool for 10-15 minutes before slicing into portions.
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://lowfatflavor.com/vegan-zucchini-lasagna/