Description
This Vegan Zucchini Lasagna is a fresh and healthy twist on the classic Italian dish, featuring thinly sliced zucchini ribbons layered with savory lentils, spinach, and creamy vegan ricotta, all smothered in marinara sauce and topped with melted vegan mozzarella. Perfectly baked to bubbly perfection, it’s a delightful gluten-free and plant-based meal that satisfies both taste and nutrition.
Ingredients
Scale
Zucchini and Base
- 2 large zucchinis, thinly sliced lengthwise
- 1 tablespoon olive oil
- Salt and pepper to taste
Filling
- 2 cups marinara sauce
- 1 cup cooked lentils
- 1 tablespoon Italian seasoning
- 1 cup vegan ricotta or tofu ricotta
- 2 cups fresh spinach
Topping
- 1 cup shredded vegan mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Slice Zucchini: Slice the zucchinis lengthwise into approximately 1/8-inch thick slices using a mandoline or sharp knife. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
- Prepare Lentil Mixture: Heat olive oil in a skillet over medium heat. Add cooked lentils and Italian seasoning, stirring until heated through and fragrant, about 3-4 minutes. Remove from heat and set aside.
- Layer Sauce: Spread a thin layer of marinara sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- First Layer of Zucchini: Arrange a layer of zucchini slices over the marinara sauce to fully cover the base.
- Add Lentils: Evenly spread half of the lentil mixture over the zucchini layer to build flavor and protein content.
- Add Spinach: Spread half of the fresh spinach evenly over the lentils for a nutritional boost and freshness.
- Add Ricotta: Dollop half of the vegan ricotta evenly over the spinach layer for creaminess.
- Repeat Layers: Add another zucchini layer, then the remaining lentils, remaining spinach, and remaining ricotta to build the lasagna layers.
- Top Layers: Finish with a final layer of zucchini slices, then spread the remaining marinara sauce on top and sprinkle with shredded vegan mozzarella cheese.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to allow flavors to meld and zucchini to soften.
- Uncover and Finish Baking: Remove the foil and bake for an additional 15-20 minutes or until the vegan cheese is melted and bubbly with a golden finish.
- Rest: Let the lasagna sit for 10 minutes after baking to set and make slicing easier.
- Garnish and Serve: Garnish the lasagna with fresh basil leaves if desired and serve warm.
Notes
- Salting the zucchini slices draws out excess water, preventing a soggy lasagna.
- Use cooked lentils for quick layering, or prepare lentils ahead of time to save cooking time.
- For extra flavor, you can add garlic or onion to the lentil mixture if preferred.
- Vegan ricotta can be made from tofu or cashews, depending on your preference.
- Allowing the lasagna to rest before slicing helps it hold its shape better.
