Zucchini Lasagna
I love lasagna. It’s an easy dish to make, and this version is even more convenient because it uses squash instead of noodles. It tastes just as good as regular lasagna too!
2 large zucchini or 3 medium, sliced 1/8 in. thick (I use a mandoline)
- 2 large zucchini or 3 medium, sliced 1/8 in. thick (I use a mandoline)
- Marinara sauce
- Fresh herbs for topping
- Italian seasoning and fennel seed for flavor
Vegan ground sausage made with lentils, mushrooms, and walnuts
- Make your own vegan sausage by combining 1 cup of cooked lentils, ½ cup walnuts, 2 cups of mushrooms
- Add spices to taste
- Use a food processor
nutritional yeast (affectionately known as ‘Nooch’)
Nutrition Facts
- 1/2 cup nutritional yeast contains around 20 calories, 2 grams of protein and less than 1 gram of fat. It’s also a good source of B vitamins like thiamin, riboflavin and niacin as well as magnesium, phosphorus and selenium.
Nutritional yeast is most commonly used as a substitute for cheese because it has a cheesy, nutty flavor. It’s great in vegan dishes such as the Zucchini Lasagna or salads like our Spicy Kale Salad With Black Beans & Corn. You can add nutritional yeast to soups too! Just make sure that you buy the flakes version instead of powder because it will dissolve better in your soup during cooking time.
Salt and pepper to taste
Salt and pepper to taste should always be your guiding flavor principles when cooking. If you’re ever reading a recipe that doesn’t use salt or pepper, do not make the mistake of thinking it will be delicious without them! These two seasonings are crucial for bringing out the flavors in every food. Even if you think something tastes good without them, try it again with some salt and/or pepper—you may find that they turn your dish from “meh” to “mmmmm!”
Don’t forget: Don’t be afraid to experiment with different varieties of salt (like sea salt or pink Himalayan) and different kinds of peppercorns (black peppercorns work well in many dishes).
This lasagna is gluten-free, vegan and delicious!
This lasagna is delicious, healthy and nutritious. It’s easy to make. And it’s a great way to use up zucchini! Gluten-free and vegan, it’s also easy to freeze if you want to make a bunch at once.
Zucchini Lasagna
Ingredients:
1 tablespoon olive oil or vegetable broth (I prefer broth)
1 medium onion, diced small
2 cloves garlic, minced or grated on microplane grater (or pressed in mortar and pestle)
Conclusion
I hope you enjoy this recipe as much as I do. It’s one of my favorites for summer because it’s so easy to make and refreshing on a hot day. If you have any leftovers, they taste great cold or reheated in the oven!
I love lasagna. It’s an easy dish to make, and this version is even more convenient because it uses zucchini instead of noodles. It tastes just as good as regular lasagna too!
Zucchini Lasagna
4
servings30
minutes40
minutes300
kcalIngredients
2 zucchinis
- For the cashew ricotta
1 cup cashews
3 sprigs thyme, leaves stripped
3 tbsp nutritional yeast
1 clove garlic
1 lemon, juiced
1 tablespoon olive oil
1 tsp salt
water
- For the filling
2 cups marinara sauce
1 cup mushrooms
1 cup lentils, cooked
1/2 cup walnuts
2 tsp italian seasoning
1 tsp fennel seeds
1 bunch kale. chopped
Directions
- Preheat your oven to 350 degrees F
- Slice the zucchinis lengthwise, into ¼-inch-thick strips. It may be easier to use a mandolin here.
- Sprinkle the zucchini slices with ½ teaspoon Kosher salt and set aside on a cloth or baking rack to let the water sweat off.
- Place all cashew ricotta ingredients in a blender and blend until creamy. Add water if need to thin. set aside.
- Place mushrooms, lentils, and walnuts in a food processor along with the fennel seeds, Italian seasoning, and salt. Pulse until it forms into a paste. You may need to scrape down the sides of the food processor to blend all ingredients.
- In a pan on medium heat, dump in the mixture and cook until some of the moisture cooks out and it becomes crumbly (about 10 min). Add in the kale at the end to wilt.
- Gently pat the zucchini dry.
- Spread about ⅓ cup of the marinara sauce on the bottom of a 9 X 13 baking dish. You can also use a slightly smaller baking dish such as a dish that measures 11 X 7 inches.
- Top the marinara sauce with a layer of zucchini, then a third of the ricotta mixture, and a third of the mushroom lentil filling mixture
- 10. Repeat 2 more times to fill the pan with the last layer being the marinara sauce. Sprinkle fresh thyme and basil on top
- 11. Bake at 350 degrees F covered for 15 min. Uncover and continue baking for another 20 min. Wait until cools slightly before slicing. It will slice better if you refrigerate it first.