Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegan zucchini lasagna. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Vegan Zucchini Lasagna is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Vegan Zucchini Lasagna is something that I have loved my entire life.
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To begin with this particular recipe, we must prepare a few components. You can have vegan zucchini lasagna using 15 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Vegan Zucchini Lasagna:
- Take 1/2 an onion
- Make ready Minced garlic
- Make ready Minced ginger
- Make ready Brown Mushrooms
- Prepare 1 green pepper
- Take Veggie Ground Round
- Make ready Pasta sauce
- Get 1 tomato
- Take 1 jalapeno
- Make ready Zucchini
- Take Vegan ricotta (5-ingredient recipe provided)
- Get Vegan shredded cheese
- Take Cooked pasta
- Prepare Spinach
- Prepare Seasoning (eg. Red pepper, cumin, coriander, oregano, Italiano)
Place a dollop of vegan ricotta on each slice and spread evenly (about one cup for the whole layer). Vegan zucchini lasagna is a great, healthy alternative to classic lasagna. The difference between this and regular lasagna is, that it doesn't contain any pasta, only thin zucchini slices and we skipped the "ricotta" layer to make it a bit lighter and low in calories. This way it is also gluten free.
Instructions to make Vegan Zucchini Lasagna:
- Preheat the oven to 400
- Cut Zucchini into long 'lasagna strips'
- Place the zucchini strips on parchment paper on a baking tray and bake for 15 mins (keep the oven on once you remove them)
- 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!
- Saute the diced onions, garlic, ginger
- Add the diced tomato and jalapeno
- Add the diced green pepper and mushrooms and spinach
- Once the veggies are semi-cooked, add a ground meat alternative of your choice (I used half a package of Yves ground round)
- Add seasonings of your liking
- Add pasta sauce
- Add cooked pasta noodles (penne or macaroni) to mixture
- 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)!
- Let this bake at 400 for 45 mins with aluminum foil over the top
- Bon appetit!
The difference between this and regular lasagna is, that it doesn't contain any pasta, only thin zucchini slices and we skipped the "ricotta" layer to make it a bit lighter and low in calories. This way it is also gluten free. This Vegan Lasagna made with Zucchini is not only meatless and dairy-free, but it is also crazy delicious! Layers of pasta, tofu-cashew filling, spinach, zucchini, and marinara make for a super flavorful alternative to traditional lasagna. It's healthy, easy to prepare, and so tasty.
So that is going to wrap it up with this special food vegan zucchini lasagna recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
