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Vegan Zucchini Lasagna

2 from 1 vote
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Prep Time 30 minutes
Total Time 1 hour
Course dinner, lunch
Cuisine American
Servings 9
Calories 645 kcal

Ingredients
  

Plant Based Ricotta Cheese

  • 1 cup macadamia nuts raw, soaked for 4 hours or overnight, drained
  • 2 cups cauliflower rice steamed
  • 2 Tbs nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon zested and juiced (for 1 tablespoon juice and teaspoon of zest)
  • 1/4 tsp garlic powder optional
  • 1/2 tsp oregano dried optional

Lasagna

  • 4 zucchini peeled into ribbons, skins reserved
  • 2 cups spinach chopped
  • 2 tomatoes chopped
  • 3 cups mushrooms sliced and cooked (see notes)
  • 1 3/4 lb tomato sauce jarred
  • 2 Tbs olive oil
  • 3 cups plant-based ricotta cheese recipe below

Instructions
 

Plant Based Ricotta

    Prep

    • Soak nuts for 4 hours or overnight for the best results.
    • Steam cauliflower rice. If using fresh cauliflower, grate first, then steam until cooked.

    Make

    • Place all ingredients in a food processor and process until ricotta-like consistency is achieved.

    Lasagna

      Prep

      • Using a wide vegetable peeler, peel zucchini, reserving green skins. Chop skins and set them aside. Continue peeling through the zucchini to create ribbons, rotating around as you peel to avoid the seeded core.
      • Chop spinach and chop the tomatoes.
      • Cook mushrooms as desired - we love them sautéed with some fennel seed to create a sausage-like flavor, but you can use any herb [feel free to use ANY cooked vegetable here].
      • Make plant-based ricotta "cheese". You can use conventional ricotta as well for a vegetarian dish.

      Make

      • Add oil to the bottom of a square glass dish. Add a few tablespoons of tomato sauce and spread to cover the bottom of the dish.
      • Layer with zucchini noodles in a single layer then top with 1/3 of the ricotta, pressing with the back of a wet spoon to cover the noodles.
      • Layer with 1/3 of the mushrooms, 1/3 of the spinach, 1/3 of the tomatoes, and 1/3 of the chopped zucchini skins. Press firmly then spread top with 1/3 of the tomato sauce.
      • Repeat with zucchini noodle layer the, mushrooms + spinach + tomatoes + zucchini skins + sauce two more times.
      • Bake in a preheated 375° F oven for 30-40 minutes until bubbling. Remove from oven and set aside for at least 10 minutes to cool.
      • Once the lasagna is at room temperature you can either freeze it or store it in the refrigerator for up to 3 days.

      Notes

      Use any leftover cooked vegetable you have on hand in place of the mushrooms and tomatoes.
      Keyword vegan