Zucchini Lasagna
This hearty Zucchini Lasagna recipe hits all the flavor profiles. They won't know the zucchini is there or choose to add spinach or leave it out. Either way it is amazing and sure to please!
Ingredients
- 2 recipes oil-free marinara sauce, link in description below
- 1 box lasagna noodles, oven-ready
- 2 med zucchini, thinly sliced lengthwise, a mandoline works best
- 1 recipe vegan parmesan cheese, link in description below
- 1 recipe vegan pesto ricotta, link in description below
Instructions
- Preheat oven temperature to 375°.
- Cover the bottom of a 9 x 13 baking pan with the marinara sauce.
- Top the sauce with one layer of lasagna noodles.
- Top the lasagna noodles with a layer of zucchini slices.
- Top the zucchini slices with a layer of the vegan pesto ricotta. (Use half of the recipe)
- Repeat the above steps one more time. Be sure to use a generous amount of sauce. If not, the lasagna could be too dry.
- Next repeat the steps but for the top layer of cheese, sprinkle with vegan parmesan cheese.
- Bake uncovered for 50 minutes. If the top begins to brown too much, cover with parchment paper and then a sheet of foil until finished cooking.
- Allow to rest for 15 minutes. Then slice and enjoy!
Notes
Oil free marinara sauce - https://healthytexasvegan.com/?s=marinara
Vegan Parmesan - https://healthytexasvegan.com/vegan-parmesan-cheese/
Vegan Pesto Ricotta - https://healthytexasvegan.com/vegan-pesto-ricotta/
The vegan parmesan cheese recipe can be substituted with this nut-free version - https://healthytexasvegan.com/nut-free-vegan-parmesan-cheese/
This recipe is a little more towards the dry side. If you like your lasagna super saucy, add more sauce!