Lasagna that\u2019s made with zucchini \u201cnoodles\u201d in place of pasta. Packed with vegan ricotta, cheese, and sausage for a hearty and delicious gluten-free vegan meal.<\/p>\n
Prep Time30 mins<\/p>\n
Cook Time1 hr 5 mins<\/p>\n
Total Time1 hr 35 mins<\/p>\n
Course: Main Course<\/p>\n
Keyword: gluten-free vegan lasagna, vegan zucchini lasagna, veggie lasagna, zucchini lasagna<\/p>\n
Servings: 9<\/p>\n
Calories: 203kcal Continue Reading in next page<\/em><\/strong><\/p>\n MAKE ZUCCHINI \u201cNOODLES\u201d Continue Reading in next page<\/em><\/strong><\/p>\n Be sure to take to time to salt the zucchini slices to get the excess water out of it or it will make your lasagna too wet.
\nIngredientes<\/strong>
\n2 medium zucchini (about 8-10 inches long)
\n2 teaspoons salt
\n1 jar spaghetti sauce
\n2 medium tomatoes
\n2 cups baby spinach
\n1 cup vegan sausage crumbles (or vegan ground beef or vegan sausages chopped small.)
\n2 cups vegan mozzarella cheese
\n2 tablespoons vegan pesto or a handful of fresh basil
\n2 cups vegan ricotta (See ingredients and directions below or homemade or use store-bought.)
\nFor the homemade tofu ricotta
\n1 14 oz. package extra firm tofu
\n2 1\/2 tablespoons nutritional yeast
\n1 tablespoon light olive oil
\n1 teaspoon salt
\n1 clove garlic
\n1 handful fresh basil
\nInstructions :<\/strong><\/p>\n
\nWash 2 medium zucchini and cut off about a 1\/2 inch from both ends. Use a mandolin to make long thin slices the length of the zucchini and about 1\/4 inch thick. You can also carefully cut it with a knife if you don\u2019t have a mandoline.
\nPlace the sliced zucchini on a long sheet of paper towels (or a very clean tea towel) and sprinkle liberally with salt. Allow the slices to sit for 10 minutes. Then flip them over and sprinkle with more salt and let them sit for 15 more minutes. (This will extract the excess liquid out of the zucchini so that your lasagna will not be too watery. It is an important step to get the correct texture, so don\u2019t skip this.)
\nPREP YOUR OTHER INGREDIENTS
\nAfter 25 minutes, your zucchini should have released a lot of liquid. At this point wash off the salt and pat the zucchini \u201cnoodles\u201d dry with a clean paper towel.
\nWhile the zucchini noodles are sitting, fry up some vegan sausage crumbles, vegan ground beef, or chop up some vegan Italian sausages into bite-sized pieces. (If you don\u2019t want to use vegan \u201cmeats,\u201d you can use sauteed mushrooms instead.)
\nWash and slice 2 medium tomatoes and 2 cups of baby spinach. and set them aside.
\nMAKE YOUR TOFU RICOTTA: (OR USE STORE-BOUGHT VEGAN RICOTTA IF DESIRED)
\nDrain and press a container of extra firm tofu getting out as much liquid as possible.
\nCrumble the tofu into a large food processor.
\nAdd, 2 1\/2 tbsp nutritional yeast,1 teaspoon salt, 1 clove garlic, 1 tablespoon olive oil, and a handful of fresh basil.
\nBlend well for 2 minutes in a food processor. Add a splash of soy milk or water if needed to thin out the ricotta to a smooth spreadable texture.
\nASSEMBLE THE LASAGNA:
\nCover the bottom of your lasagna dish with a thin layer of spaghetti sauce.
\nThen lay down a layer of the washed zucchini \u201cnoodles\u201d so that they overlap each other a little.
\nSpread a layer of vegan ricotta on top of the zucchini \u201cnoodles.\u201d
\nAdd a second layer of zucchini and pour another cup of spaghetti sauce on it.
\nSprinkle with vegan sausage, vegan ground beef, or sauteed mushrooms.
\nAdd another layer of zucchini \u201cnoodles\u201d overlapping them slightly.
\nSpread on a layer of vegan ricotta cheese, sauce, and top it with fresh baby spinach.
\nLayer again with zucchini and tofu ricotta, and then add a layer of sliced tomatoes.
\nEnd with one last layer of zucchini \u201cnoodles\u201d and more sauce.
\nSprinkle on some shredded vegan mozzarella cheese and vegan pesto.
\nCover with foil and bake at 375\u00b0 F for 40 minutes. Then take off the foil and bake for an additional 25 minutes until bubbly.
\nNotes :<\/strong><\/p>\n
\nYou can put as many layers as you want, just be sure to frequently alternate in sauce to keep it moist and ricotta or mozzarella cheese to hold it together.
\nBe sure to bake uncovered for the last 25 minutes to allow steam to escape and let it dry out a little.
\nNutrition<\/strong>
\nServing: 1slice | Calories: 203kcal | Carbohydrates: 17g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 856mg | Potassium: 602mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1279IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 8mg<\/p>\n