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Vegan Zucchini Lasagna

Vegan Zucchini Lasagna
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Indulge in the delightful flavors of Vegan Zucchini Lasagna, a heartwarming dish that combines layers of fresh zucchini, a creamy tofu-cashew filling, and rich marinara sauce. This wholesome recipe is not only free from meat and dairy but also packed with nutrients, making it an excellent choice for family dinners or meal prep. You’ll love how this plant-based alternative satisfies even the pickiest eaters, delivering comfort and taste without compromising on health.

Ingredients

Scale
  • 1 tbsp olive oil
  • 3 cups button mushrooms (chopped)
  • 3 shallots (diced)
  • 28 oz marinara sauce (one can)
  • 1 cup raw cashews
  • 8 ounces firm tofu (patted dry with paper towels)
  • 1/2 cup nutritional yeast
  • 3 tablespoons fresh lemon juice (from about 2 lemons)
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 3 cups baby spinach
  • 2 medium zucchini (thinly sliced lengthways)
  • 6 lasagna sheets (whole grain or gluten-free, if needed)
  • 6 vegan mozzarella slices
  • Optional: freshly chopped parsley (to garnish)

Instructions

  1. Preheat the oven to 350°F and grease a 9×13 inch casserole dish with olive oil.
  2. Pat dry the tofu with paper towels and set aside. Dice the shallots and chop the mushrooms. Slice the zucchini lengthwise into very thin slices.
  3. In your food processor, place the raw cashews and process them into a fine meal. Next, add in the tofu, nutritional yeast, lemon juice, basil, oregano, garlic powder, and salt. Blend again until smooth, adding water as needed until you reach your desired consistency.
  4. Heat olive oil in a large skillet over medium heat. Add chopped mushrooms and shallots while seasoning with some salt. Cook until they brown.
  5. Stir in the marinara sauce into your mushroom mixture and let it bubble for about two minutes.
  6. Start by spreading some of the marinara sauce mixture as your base layer. Lay down three lasagna sheets on top, followed by half of your cashew-tofu filling. Then add baby spinach, sliced zucchini, and top with three slices of vegan mozzarella cheese. Repeat these layers once more for maximum deliciousness!
  7. Cover your assembled lasagna with foil and place it into your preheated oven. Bake for about 50 minutes.
  8. After baking, remove the foil and broil for an additional ten minutes until the top turns golden brown.
  9. Once done baking, let your Vegan Zucchini Lasagna cool at room temperature for about fifteen minutes before slicing into it.

Nutrition

Find it online: https://simplyhomecooking.com/vegan-zucchini-lasagna/