Recipe: Appetizing Vegan Zucchini Lasagna

Vegan Zucchini Lasagna. I've got an amazing (and healthy!!) vegan zucchini lasagna recipe for you today! This zucchini lasagna recipe is gluten-free and vegan. A mouthwatering Vegan Zucchini Lasagna recipe made with unprocessed, whole food plant-based ingredients.

A new Italian classic! (Gluten-free and Soy-free). This truly is the BEST Vegan Lasagna! Layered with a tofu-cashew ricotta, red lentil marinara and Now, I adore a lasagna filled with zucchini, mushrooms, spinach and whatever other vegetables. You can cook Vegan Zucchini Lasagna using 15 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Vegan Zucchini Lasagna

1. It's 1/2 of an onion.
2. Prepare of Minced garlic.
3. It's of Minced ginger.
4. It's of Brown Mushrooms.
5. You need 1 of green pepper.
6. It's of Veggie Ground Round.
7. It's of Pasta sauce.
8. You need 1 of tomato.
9. It's 1 of jalapeno.
10. You need of Zucchini.
11. Prepare of Vegan ricotta (5-ingredient recipe provided).
12. You need of Vegan shredded cheese.
13. You need of Cooked pasta.
14. It's of Spinach.
15. It's of Seasoning (eg. Red pepper, cumin, coriander, oregano, Italiano).

Gorgeous & bubbly, this vegan eggplant zucchini lasagna a show-stopper for your next party! 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! Can vegan zucchini noodle lasagna be made in advance?

Vegan Zucchini Lasagna instructions

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!.

You can make this recipe and then, rather than baking the lasagna, wrap it airtight, and place it in the freezer. Zucchini noodles with eggplant, mushrooms and cashew-cauliflower ricotta. Best Vegan Lasagna recipe with zucchini, lentils and gluten-free creamy cashew béchamel sauce. This healthy, protein-rich pasta casserole is easy & tasty!. Lasagna - the mother of all soulfood.