Healthy Plant Based Zucchini Lasagna
Plant Based Zucchini Lasagna
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Course Dinner, Main Course
Cuisine Italian
- 2 large zucchinis
- 1 Lentil Bolognese Recipe https://vicki-lynne.com/plant-based-lentil-bolognese/
- 1 Tofu Basil Ricotta https://vicki-lynne.com/basil-tofu-ricotta/
- 4 tsp garlic and herb blend
- 2 tbsp nutritional yeast
Start by making my tofu ricotta and lentil bolognese.
Preheat oven to 350 degrees F.
Wash and dry zucchini. Using a Mandoline or sharp knife, slice zucchini into thin slices. I prefer using the mandoline to get even slices and it's much faster.
Preheat the griddle to medium high, lay the slices of the zucchini side by side on the griddle. Lightly brown on each side( we aren't trying to cook them all the way through we are trying to draw out the water.
Continue in batches until all the zucchini and lightly brown and cooled.
In a 8 x 8 baking pan, put about 1/4 cup bolognese sauce and spread evenly. This will prevent the zucchini from sticking to the bottom. Layer the first layer of cooked zucchini. Top with bolognese sauce, then dollop the tofu ricotta.Repeat until you have used all the zucchini. You will probably have leftovers of the sauce and ricotta. You can freeze or bake at this point. Top with nutritional yeast. Bake for 30 minutes until hot and bubbling.
If you freeze this, allow to defrost before cooking.
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Keyword Beginner, Easy, Gluten Free, Lasagna, Oil Free, Plant Based, Vegan, Vegetarian, Zucchini