Vegan Zucchini Lasagna
Vegan Zucchini Lasagna is a wholesome and satisfying twist on the classic Italian dish, perfect for family dinners or meal prep. This delicious recipe replaces traditional pasta with fresh zucchini slices, creating a low-carb option that everyone will love. Layered with creamy vegan ricotta and rich tomato sauce, this comforting lasagna is bursting with flavor while being entirely plant-based. It’s an easy-to-make dish that brings together nutritious ingredients for a delightful meal that’s both healthy and indulgent. Whether you’re hosting a gathering or looking for a filling weeknight dinner, this vegan zucchini lasagna is sure to impress!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 oz vegan ricotta
- 1 tablespoon Italian seasoning
- 4 large zucchini
- 1 1/4 – 1 1/2 cups jarred tomato sauce
- 1 cup shredded vegan cheese (optional)
Instructions
- Preheat the oven to 375ºF.
- In a mixing bowl, combine vegan ricotta with Italian seasoning and set aside.
- Thinly slice zucchini using a mandolin slicer and arrange on paper towels. Sprinkle with salt and let sit for 15 minutes to draw out moisture.
- Pat dry the zucchini slices with paper towels.
- In a baking dish, spread about 1/2 cup of tomato sauce at the bottom.
- Layer zucchini slices over the sauce, followed by ricotta mixture and more sauce. Repeat until all ingredients are used.
- For the top layer, add one final layer of zucchini and cover with remaining sauce. Optionally sprinkle with shredded vegan cheese.
- Bake for 40-45 minutes until zucchini is tender.
- Allow to cool for 10-15 minutes before slicing into portions.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://easylowfatmeals.com/vegan-zucchini-lasagna/