Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vegan zucchini lasagna. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vegan Zucchini Lasagna is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Vegan Zucchini Lasagna is something that I have loved my whole life.
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To get started with this recipe, we have to prepare a few ingredients. You can cook vegan zucchini lasagna using 15 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Zucchini Lasagna:
- Get 1/2 an onion
- Make ready Minced garlic
- Get Minced ginger
- Get Brown Mushrooms
- Make ready 1 green pepper
- Make ready Veggie Ground Round
- Get Pasta sauce
- Make ready 1 tomato
- Make ready 1 jalapeno
- Get Zucchini
- Take Vegan ricotta (5-ingredient recipe provided)
- Get Vegan shredded cheese
- Make ready Cooked pasta
- Prepare Spinach
- Prepare Seasoning (eg. Red pepper, cumin, coriander, oregano, Italiano)
Place a dollop of vegan ricotta on each slice and spread evenly (about one cup for the whole layer). Vegan zucchini lasagna is a great, healthy alternative to classic lasagna. The difference between this and regular lasagna is, that it doesn't contain any pasta, only thin zucchini slices and we skipped the "ricotta" layer to make it a bit lighter and low in calories. This way it is also gluten free.
Instructions to make Vegan Zucchini Lasagna:
- Preheat the oven to 400
- Cut Zucchini into long 'lasagna strips'
- Place the zucchini strips on parchment paper on a baking tray and bake for 15 mins (keep the oven on once you remove them)
- 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!
- Saute the diced onions, garlic, ginger
- Add the diced tomato and jalapeno
- Add the diced green pepper and mushrooms and spinach
- Once the veggies are semi-cooked, add a ground meat alternative of your choice (I used half a package of Yves ground round)
- Add seasonings of your liking
- Add pasta sauce
- Add cooked pasta noodles (penne or macaroni) to mixture
- 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)!
- Let this bake at 400 for 45 mins with aluminum foil over the top
- Bon appetit!
The difference between this and regular lasagna is, that it doesn't contain any pasta, only thin zucchini slices and we skipped the "ricotta" layer to make it a bit lighter and low in calories. This way it is also gluten free. This Vegan Lasagna made with Zucchini is not only meatless and dairy-free, but it is also crazy delicious! Layers of pasta, tofu-cashew filling, spinach, zucchini, and marinara make for a super flavorful alternative to traditional lasagna. It's healthy, easy to prepare, and so tasty.
So that’s going to wrap this up with this exceptional food vegan zucchini lasagna recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
