Vegan Zucchini Lasagna

Ingredients:

For the Zucchini Layers:

3 medium zucchinis, sliced lengthwise into thin strips (about 1/4 inch thick)

Salt, for salting the zucchini

Olive oil, for brushing the zucchini

For the Tofu Ricotta:

1 block (14 oz) firm tofu, drained and pressed

1/4 cup nutritional yeast

2 tablespoons lemon juice

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

For the Tomato Sauce:

2 cups tomato sauce (store-bought or homemade)

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

For Assembly:

2 cups baby spinach or other leafy greens

1 cup vegan shredded mozzarella cheese (optional)

Instructions:

Prepping the Zucchini:

Place the zucchini slices on a paper towel and sprinkle them with salt. Let them sit for about 15-20 minutes to release excess moisture. Pat them dry with another paper towel.

Preheat the oven to 375°F (190°C).

Brush the zucchini slices with a little olive oil on both sides. You can also grill or lightly sauté them for a few minutes on each side until they’re slightly softened.

Making the Tofu Ricotta:

In a bowl, crumble the pressed tofu with your hands to achieve a ricotta-like texture.

Add the nutritional yeast, lemon juice, garlic powder, dried basil, dried oregano, salt, and pepper. Mix well to combine.

Preparing the Tomato Sauce:

In a separate bowl, mix the tomato sauce, dried basil, dried oregano, salt, and pepper.

Assembling the Lasagna:

In a baking dish, start by spreading a thin layer of the tomato sauce on the bottom.

Arrange a layer of zucchini slices over the sauce.

Spread a portion of the tofu ricotta over the zucchini layer.

Add a layer of baby spinach or leafy greens.

Repeat the layers: tomato sauce, zucchini, tofu ricotta, and spinach. You can repeat these layers until your ingredients are used up, usually creating 2-3 layers.

Top the lasagna with a final layer of zucchini slices.

If desired, sprinkle vegan shredded mozzarella cheese on top.

Baking:

Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is bubbly and the top is lightly browned.

Allow the lasagna to cool for a few minutes before slicing and serving.

Serve: Enjoy your vegan zucchini lasagna with a side salad for a complete meal.