Zucchini Noodle Lasagna Recipe
Zucchini Noodle Lasagna Recipe appears when pasta guilt shows up, wearing judgmental yoga pants during dinner tonight again.
You stack zucchini ribbons, rich tomato sauce, and creamy vegan filling, pretending vegetables always felt this exciting before.
Zucchini Noodle Lasagna Recipe
This Zucchini Noodle Lasagna Recipe replaces pasta sheets with zucchini layers, creating a lighter vegan comfort dish with bold flavor.
Ingredients
Method
- Preheat oven to 375°F.
- Slice zucchini into thin strips using mandoline.
- Heat olive oil in skillet over medium heat.
- Cook onion and mushrooms for 5 minutes.
- Add garlic and stir briefly.
- Pour crushed tomatoes and tomato paste into skillet.
- Add seasoning, salt, and pepper; simmer 8 minutes.
- Blend tofu, nutritional yeast, lemon juice, and plant milk until creamy.
- Spread small amount sauce into baking dish.
- Layer zucchini slices evenly.
- Spread ricotta mixture over zucchini.
- Add vegetable sauce layer.
- Repeat layering twice.
- Sprinkle dairy-free mozzarella on top.
- Bake uncovered for 30 minutes.
- Cool slightly before serving and garnish with basil.
Notes
Nutritional values (per serving)
Calories: 220Total Fat: 9g
Saturated Fat: 1.5g
Carbohydrates: 18g
Fiber: 5g
Protein: 14g
Vitamins and minerals (per serving)
Vitamin A: 40%Vitamin C: 35%
Calcium: 15%
Potassium: 18%
Magnesium: 10%
Additional notes / tips
- Salt zucchini slices lightly and pat dry before layering.
- Add roasted red peppers for sweetness.
- Blend soaked cashews into ricotta for richer texture.
- Use smoked paprika for deeper flavor.
- Let baked dish rest to hold layers together.
