Description
This vegan zucchini lasagna is incredible! It tastes just like the real thing, but it uses no noodles, is low carb, and isn’t watery at all.
Ingredients
Scale
- 12 oz vegan ricotta
- 1 tablespoon Italian seasoning
- 4 large zucchini
- 1 1/4 – 1 1/2 cups jarred tomato sauce
- 1 cup shredded vegan cheese (optional)
Instructions
- Step 1: Preheat the oven to 375ºF.
- Step 2: Stir Italian seasoning into vegan ricotta and set aside in the fridge.
- Step 3: Thinly slice the zucchini into long strips using a mandolin slicer or knife.
- Step 4: Lay zucchini on paper towels, sprinkle with sea salt, and let sit for at least 15 minutes.
- Step 5: Pat the zucchini slices dry.
- Step 6: Spread 1/2 cup of tomato sauce evenly in a 9×13 baking dish.
- Step 7: Add a layer of zucchini, followed by 1/3-1/2 cup of ricotta, and then 1/4 cup of sauce.
- Step 8: Repeat this layer pattern until all ingredients are used or the pan is filled.
- Step 9: Create a final layer of zucchini, top with 1/3-1/2 cup of sauce, and sprinkle with vegan cheese if using.
- Step 10: Bake on the center rack for 40-45 minutes until the zucchini is cooked through.
- Step 11: Allow to cool for 10-15 minutes, slice into 6 portions, and serve.
Notes
To avoid a watery lasagna, it is crucial to salt the zucchini and pat them dry to remove excess moisture before assembling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Entree
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 833 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 29 mg
Keywords: vegan zucchini lasagna, low carb lasagna, gluten-free, dairy-free, plant-based dinner