Vegan Zucchini Lasagna

Instructions:

Prepping the Zucchini:

1. 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.
2. Preheat the oven to 375°F (190°C).
3. 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:

1. In a bowl, crumble the pressed tofu with your hands to achieve a ricotta-like texture.
2. Add the nutritional yeast, lemon juice, garlic powder, dried basil, dried oregano, salt, and pepper. Mix well to combine.

Preparing the Tomato Sauce:

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

Assembling the Lasagna:

1. In a baking dish, start by spreading a thin layer of the tomato sauce on the bottom.
2. Arrange a layer of zucchini slices over the sauce.
3. Spread a portion of the tofu ricotta over the zucchini layer.
4. Add a layer of baby spinach or leafy greens.
5. 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.
6. Top the lasagna with a final layer of zucchini slices.
7. If desired, sprinkle vegan shredded mozzarella cheese on top.

Baking:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is bubbly and the top is lightly browned.
3. 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.

This vegan zucchini lasagna is rich in flavor and offers a satisfying, plant-based twist on the classic comfort food. It’s perfect for those seeking a lighter, dairy-free, and gluten-free lasagna option.