Zucchini Lasagna Recipe (Adaptable for Vegans)
A delicious and healthy zucchini lasagna that's easy to customize for vegans, packed with flavorful vegetables and cheesy layers.
Ingredients
Vegetables
- 3–4 large zucchinis (choose firm, medium-sized zucchinis for easy slicing)
- 2 cups ricotta cheese (use vegan ricotta for a vegan version)
- 2 cups shredded mozzarella cheese (use vegan mozzarella for a vegan version)
- 1 cup grated parmesan cheese (use nutritional yeast for a vegan version)
- 1 large egg (optional, skip for vegan)
- 2 cups marinara sauce (ensure it’s vegan if needed)
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 diced bell pepper
- 1 cup mushrooms (sliced)
- 1 cup spinach (chopped)
- 1 tablespoon dried Italian seasoning
- to taste salt and pepper
- for garnish fresh basil
Instructions
- Preheat oven to 375°F (190°C). Slice zucchinis into thin strips and let sit with salt for 15 minutes.
- Sauté onion, garlic, bell pepper, and mushrooms until tender. Add spinach and seasonings.
- Mix ricotta, mozzarella, Parmesan (or nutritional yeast), and egg (if using).
- Layer sauce, zucchini, cheese mixture, and vegetables in a baking dish. Repeat layers.
- Bake uncovered for 20–25 minutes after initial 30-minute bake. Garnish with basil before serving.
Notes
You can customize the cheese with vegan options and add more vegetables for extra flavor.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 20g | Fat: 15g | Sodium: 800mg