Recipe: Delicious Vegan Zucchini Lasagna

  • 2 min read
  • Jun 15, 2021

Vegan Zucchini Lasagna. De lekkerste lasagne recepten vind je bij Allerhande. Laat je inspireren en start meteen. Allerhande helpt je met kiezen én koken.

Recipe: Delicious Vegan Zucchini Lasagna The zucchini should be very easily pierced when cut with a knife. Vegan Zucchini Lasagna – Second Layer of Vegan Mozzarella Free From. This vegan lasagna contains no dairy, gluten, added sugars or soy. You can have Vegan Zucchini Lasagna using 15 ingredients and 14 steps. Here is how you cook that.

Ingredients of Vegan Zucchini Lasagna

  1. You need 1/2 of an onion.
  2. Prepare of Minced garlic.
  3. Prepare of Minced ginger.
  4. Prepare of Brown Mushrooms.
  5. Prepare 1 of green pepper.
  6. Prepare of Veggie Ground Round.
  7. You need of Pasta sauce.
  8. It’s 1 of tomato.
  9. You need 1 of jalapeno.
  10. You need of Zucchini.
  11. You need of Vegan ricotta (5-ingredient recipe provided).
  12. Prepare of Vegan shredded cheese.
  13. You need of Cooked pasta.
  14. You need of Spinach.
  15. It’s of Seasoning (eg. Red pepper, cumin, coriander, oregano, Italiano).

It is packed with plant-based protein, vitamins and minerals and fiber. If using, sprinkle with vegan cheese. Top with Vegan parmesan and more basil, if desired. Make homemade vegan sauce: In a blender add soaked cashews (strained), nutritional yeast, garlic, lemon juice, water, onion powder and salt.

Vegan Zucchini Lasagna step by step

  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!.

Prepare tvp according to instructions on packet. If you set this aside to serve later, it will continue to release more liquid, which you'll need to pour off before serving or cooking. This Vegan Lasagna made with Zucchini is not only meatless and dairy-free, but it is also crazy delicious! 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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