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–+ servings
Vegan Zucchini Lasagna

Ultimate Vegan Zucchini Lasagna for Comfort Without Guilt

Enjoy a guilt-free Vegan Zucchini Lasagna, capturing the essence of traditional lasagna with a gluten-free twist.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegan Ricotta
  • 12 oz Vegan Ricotta Try homemade tofu ricotta for a budget-friendly option.
  • 1 tbsp Italian Seasoning Infuses the ricotta with delightful flavors.
For the Zucchini Layers
  • 4 large Zucchini Serves as a noodle substitute.
For the Sauce
  • 1.25-1.5 cups Jarred Tomato Sauce You can use homemade tomato sauce for a personal touch.
For the Topping
  • 1 cup Shredded Vegan Cheese Optional; feel free to swap with regular cheese.

Equipment

  • 9x13 inch baking dish
  • Mandolin
  • mixing bowl

Method
 

Step-by-Step Instructions for Vegan Zucchini Lasagna
  1. Preheat your oven to 375°F (190°C) and prepare your ingredients.
  2. Combine the vegan ricotta with Italian seasoning and chill if necessary.
  3. Thinly slice the zucchini into strips using a mandolin, salt lightly, and let sit.
  4. Pat dry zucchini slices with a paper towel to remove excess moisture.
  5. Layer tomato sauce, zucchini slices, and vegan ricotta in the baking dish.
  6. Finish with zucchini on top and pour remaining tomato sauce over it.
  7. Bake for 40-45 minutes until the zucchini is tender and bubbling.
  8. Let cool for 10-15 minutes before slicing into servings.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 400mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This dish allows for customization with additional vegetables and herbs for enhanced flavor.

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