Vegan Zucchini Lasagna

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan zucchini lasagna. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegan Zucchini Lasagna is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Vegan Zucchini Lasagna is something that I’ve loved my entire life. They’re fine and they look fantastic.

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To begin with this particular recipe, we have to prepare a few components. You can cook vegan zucchini lasagna using 15 ingredients and 14 steps. Here is how you can achieve it.

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The ingredients needed to make Vegan Zucchini Lasagna:
  1. Get 1⁄2 an onion
  2. Get Minced garlic
  3. Take Minced ginger
  4. Take Brown Mushrooms
  5. Prepare 1 green pepper
  6. Take Veggie Ground Round
  7. Get Pasta sauce
  8. Take 1 tomato
  9. Make ready 1 jalapeno
  10. Get Zucchini
  11. Make ready Vegan ricotta (5-ingredient recipe provided)
  12. Prepare Vegan shredded cheese
  13. Prepare Cooked pasta
  14. Prepare Spinach
  15. Make ready Seasoning (eg. Red pepper, cumin, coriander, oregano, Italiano)

Place a dollop of vegan ricotta on each slice and spread evenly (about one cup for the whole layer). A mouthwatering Vegan Zucchini Lasagna recipe made with unprocessed, whole food plant-based ingredients. Layers of pasta, tofu-cashew filling, spinach, zucchini, and marinara make for a super flavorful alternative to traditional lasagna. It's healthy, easy to prepare, and so tasty.

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Instructions to make Vegan Zucchini Lasagna:
  1. Preheat the oven to 400
  2. Cut Zucchini into long 'lasagna strips'
  3. Place the zucchini strips on parchment paper on a baking tray and bake for 15 mins (keep the oven on once you remove them)
  4. Bonus: make vegan ricotta cheese by blending together 2 cups of silvered blanched almonds, 2-3 tsp of nutritional yeast, 2 tbsp of lemon juice, 1⁄2 tsp of sea salt, dash of garlic powder, dash of oregano, and 3⁄4 cups of water). To get the consistency right you can slowly add more water as needed!
  5. Saute the diced onions, garlic, ginger
  6. Add the diced tomato and jalapeno
  7. Add the diced green pepper and mushrooms and spinach
  8. Once the veggies are semi-cooked, add a ground meat alternative of your choice (I used half a package of Yves ground round)
  9. Add seasonings of your liking
  10. Add pasta sauce
  11. Add cooked pasta noodles (penne or macaroni) to mixture
  12. Layer everything by placing half the amount of mix into the bottom of a Lasagna pan then sprinkle in the shredded cheese and ricotta then add the zucchini strips then add more cheese and more mix and more cheese and then more zucchini strips and lastly more cheese (lasagna style)!
  13. Let this bake at 400 for 45 mins with aluminum foil over the top
  14. Bon appetit!

Layers of pasta, tofu-cashew filling, spinach, zucchini, and marinara make for a super flavorful alternative to traditional lasagna. It's healthy, easy to prepare, and so tasty. This vegan zucchini lasagna is incredible!! It tastes just like the "real" thing, but it uses no noodles, is low carb, gluten-free and isn't watery at all! Lasagna is a major comfort food.

So that’s going to wrap it up with this special food vegan zucchini lasagna recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!