Enjoy a comforting Vegan Zucchini Lasagna that's both delicious and healthy. A perfect plant-based alternative to traditional lasagna.
Zucchini, marinara sauce, vegan ricotta, vegan mozzarella, garlic, onion, spinach, olive oil, Italian seasoning, salt, and pepper.
Slice zucchini into thin strips. Lightly salt and let them sit to release moisture, then pat dry with paper towels.
Sauté garlic and onions in olive oil until fragrant. Add spinach and cook until wilted. Mix in marinara sauce.
Prepare vegan ricotta by blending tofu, nutritional yeast, lemon juice, and spices until creamy. This will be your cheesy layer.
Preheat the oven to 375°F (190°C). Layer zucchini slices, marinara sauce, and vegan ricotta in a baking dish.
Top with vegan mozzarella and bake for 30-35 minutes, until bubbly and golden on top.
Let the lasagna cool slightly before slicing. Serve with a side salad or garlic bread for a complete meal.
Enjoy your homemade Vegan Zucchini Lasagna—rich, creamy, and satisfying. A delicious, plant-based twist on a classic favorite!