Vegan Zucchini Lasagna
Indulge in our Vegan Zucchini Lasagna, a healthy twist on the beloved Italian classic! This dish layers thinly sliced zucchini in place of traditional noodles, creating a low-carb masterpiece that’s just as satisfying. With rich vegan ricotta and savory tomato sauce, you won’t miss the pasta at all. Perfect for family dinners or casual gatherings, this plant-based lasagna is not only delicious but also packed with nutrients. Enjoy comfort food guilt-free while impressing your guests with its vibrant flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves about 8 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 oz vegan ricotta
- 4 large zucchinis
- 1 1/4 – 1 1/2 cups jarred tomato sauce
- 1 cup shredded vegan cheese (optional)
- 1 tablespoon Italian seasoning
Instructions
- Preheat your oven to 375°F.
- In a mixing bowl, combine vegan ricotta with Italian seasoning.
- Thinly slice zucchinis using a mandolin slicer and lay them on paper towels sprinkled with salt for 15 minutes to draw out moisture.
- Pat dry the zucchini slices, then layer them in a greased baking dish: start with tomato sauce, followed by zucchini strips, ricotta, and more sauce.
- Repeat layering until ingredients are used up, finishing with zucchini and sauce on top.
- Bake for 40-45 minutes until tender. Allow to cool for 10-15 minutes before serving.
Nutrition
- Serving Size: 1 slice (approx. 160g)
- Calories: 180
- Sugar: 6g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://thelowfatkitchen.com/vegan-zucchini-lasagna/