Vegan Zucchini Lasagna – creamy herbal ricotta blends smoothly with a robust marinara, transforming non-traditional ingredients into an Italian classic! Welcome to the family!
Vegan Zucchini Lasagna
Welcome to my taste buds! You may have noticed that my last two posts seem to be leading somewhere. First, Vegan Ricotta Cheese and then Homestyle Marinara Sauce. The ricotta can be made plain or herbed and served as a dip, spread, or even the base for several desserts.
The Marinara makes a delicious accompaniment to pizza, pasta or . . . drum roll please . . . combine them into a tour de force: Lasagna! These two ingredients complement each other so beautifully that I totally forgot that I was substituting zucchini for pasta. Not that there’s anything wrong with that. Zucchini’s neutral, mild flavor and sturdy composition (not to mention it’s flooded with vitamin C, B-6, potassium, magnesium, and fiber!) make it an excellent replacement for pasta. What I’m trying to say is that I forgot I wasn’t eating traditional lasagna!
Replacing traditional pasta with zucchini creates a gluten-free lasagna and lower carb dish – easy peasy! Zucchini is a water dense veggie, though, so it is critical to remove some of that fluid before it can wear its pasta hat. We are not making soup, we are making lasagna!
Cut off each end of the zucchini and lay it lengthwise on its side. Using a sharp knife, very carefully slice it into roughly 1/8 inch slices (or use a mandolin). To weep out the excess fluid some people sprinkle it with salt, place it in a colander and allow it to sit and drain in the sink (like I do with my Vegan Zucchini Cakes).
My preferred method when making lasagna noodles is to spread the zoodles out on a cooling rack set inside a baking sheet. I sprinkle them with salt on each side and set them aside to weep while prepping other ingredients (about 30 minutes). Gently rinsing the noodles while they are still flat on the cooling rack allows you to remove all of the excess salt. Then remove them from the rack and place them flat on a towel. Place a second towel on top and gently blot them dry. Now they are ready to roll!
Two Prep Options
I am happy to say that this delightful dish has shot to the top of the list in our household. No sooner had we eaten the first round than I was already getting requests to make it again! To make it exactly as I did–the version I wholly recommend–you will want to incorporate these recipes from my blog: the Vegan Parmesan Cheese, the Vegan Ricotta Cheese, and the Homestyle Marinara Sauce. Don’t be discouraged by the fact that I refer to three other recipes–all three of these can be made in advance (and will store in the refrigerator for several days). Make them when it works for your schedule and pop them in the refrigerator for an easy prep when making my plant-based zucchini lasagna.
The leftover parmesan cheese will keep in an airtight container for future use on salads or topping other dishes. The remaining sauce can be frozen for future use. And (sadly) there won’t be an leftover ricotta so you might want to make a double batch.
But if your schedule does not permit, you can certainly substitute your preferred vegan parmesan, vegan ricotta, and jarred sauce (or mix and match as you please) for a speedier delivery. Your choice! And a delicious dinner either way!
This vegan lasagna contains no dairy, gluten, added sugars or soy. It is packed with plant-based protein, vitamins and minerals and fiber. Pair it up with my Vegan Caesar Salad and my Rosmarino Vegan Flatbread (GF) for an awesome Italian spread! Enjoy!