A zucchini lasagna that's vegan, dairy free and easily gluten free!
WHY YOU WILL LOVE THIS RECIPE
So yummy and delicious!
Lots of pictures & tips to help make sure your lasagna come out perfectly!
WHAT YOU NEED TO MAKE ZUCCHINI LASAGNA
Make the tofu ricotta: Add the tofu, spinach, yeast, garlic powder, lemon juice, Italian seasoning, oregano and salt to the blender and puree well.
Make the bechamel sauce: Heat olive oil in pan, add flour and stir with a whisk. Add milk and stir until smooth.
Make the bechamel sauce: add the nutritional yeast, miso and garlic powder and cook over low heat for five minutes. Add salt and pepper to taste.
Cut the zucchini noodles: Cut the zucchini in half lengthwise.
Cut the zucchini noodles: place the flat side down on the cutting board and thinly cut into slices.
Spread 3/4 cup of marinara sauce over the bottom of an oiled casserole dish. Top with a layer of overlapping zucchini noodles.
Spread 1/2 cup tofu ricotta over the zucchini noodles.
Spread 3/4 cup marinara sauce over the tofu ricotta.
Drizzle 2 tablespoons of bechamel sauce over the layer of marinara sauce.
Repeat the layers of zucchini noodles, tofu ricotta, marinara and bechamel sauce two more times.
Finish assembling the lasagna with a final layer of zucchini noodles and the remaining marinara sauce.
Bake uncovered for 40 minutes at 400° F. Drizzle bechamel sauce over top and return to oven to cook for 15-20 minutes more.
Serve up zucchini lasagna...
... with your favorite side!!
EAT & ENJOY!!
GIFTS FOR UNDER
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