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:

  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.