Vegan Zucchini Lasagna
Vegan Zucchini Lasagna

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, vegan zucchini lasagna. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

The top two layers should be zucchini and then sauce. Sprinkle on vegan parmesan cheese (optional), and then cover with foil. The zucchini should be very easily pierced when cut with a knife. This vegan lasagna contains no dairy, gluten, added sugars or soy.

Vegan Zucchini Lasagna is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Vegan Zucchini Lasagna is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook vegan zucchini lasagna using 15 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Vegan Zucchini Lasagna:
  1. Take 1/2 an onion
  2. Take Minced garlic
  3. Make ready Minced ginger
  4. Take Brown Mushrooms
  5. Take 1 green pepper
  6. Get Veggie Ground Round
  7. Take Pasta sauce
  8. Take 1 tomato
  9. Take 1 jalapeno
  10. Prepare Zucchini
  11. Prepare Vegan ricotta (5-ingredient recipe provided)
  12. Take Vegan shredded cheese
  13. Prepare Cooked pasta
  14. Prepare Spinach
  15. Make ready Seasoning (eg. Red pepper, cumin, coriander, oregano, Italiano)

Vegan Gluten free Zucchini Lasagna with creamy Tofu Herb Ricotta and Red Lentils! Vegan Zucchini Noodle Lasagna Filled with homemade cashew ricotta and tempeh "beef", this gluten-free and vegan zucchini noodle lasagna is a meal that the whole family will love. I've been dreaming up this recipe for a while. As someone who needs to limit my gluten but LOVES my pasta, life can be a bit of a challenge.

Instructions to make Vegan Zucchini Lasagna:
  1. Preheat the oven to 400
  2. Cut Zucchini into long 'lasagna strips'
  3. Place the zucchini strips on parchment paper on a baking tray and bake for 15 mins (keep the oven on once you remove them)
  4. 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!
  5. Saute the diced onions, garlic, ginger
  6. Add the diced tomato and jalapeno
  7. Add the diced green pepper and mushrooms and spinach
  8. Once the veggies are semi-cooked, add a ground meat alternative of your choice (I used half a package of Yves ground round)
  9. Add seasonings of your liking
  10. Add pasta sauce
  11. Add cooked pasta noodles (penne or macaroni) to mixture
  12. 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)!
  13. Let this bake at 400 for 45 mins with aluminum foil over the top
  14. Bon appetit!

I've been dreaming up this recipe for a while. As someone who needs to limit my gluten but LOVES my pasta, life can be a bit of a challenge. Slice each zucchini into ⅛-inch thick slices. Filled with homemade cashew ricotta and tempeh "beef", this gluten-free and vegan zucchini noodle lasagna is a meal that the whole family will love. Vegan vegetable lasagna without noodles fills you up with eggplant, zucchini, and spinach, not carbs!

So that is going to wrap this up with this special food vegan zucchini lasagna recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!