Vegan Zucchini Lasagna Recipe

Introduction

Welcome to your new go-to recipe for Vegan Zucchini Lasagna—a hearty, flavorful dish that reimagines traditional lasagna with a plant-based twist. This recipe utilizes fresh zucchini slices as a wholesome alternative to pasta sheets, offering a lighter, low-carb, and nutrient-dense version of the classic Italian favorite. Perfect for weeknight dinners, meal prep, or even festive gatherings, this lasagna promises all the comforting flavors of the original while adhering to vegan principles. With detailed instructions, nutritional information, and Weight Watchers SmartPoints provided, you’ll have everything you need to create a delicious and health-conscious meal.

Ingredients

For the Zucchini Lasagna:

  • 4 medium zucchinis (about 1.5 pounds), sliced lengthwise into 1/8-inch thick strips
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 cup fresh spinach, chopped
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 cup tomato sauce
  • 2 tablespoons nutritional yeast
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 block (14 ounces) extra-firm tofu, drained and crumbled
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh basil, chopped (for garnish)

For the Vegan Cheese Layer:

  • 1 cup raw cashews, soaked in water for 4 hours or overnight
  • ½ cup water
  • ¼ cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt

Instructions

Preparation of Zucchini

  1. Preheat Oven: Start by preheating your oven to 375°F (190°C). This ensures that the lasagna will bake evenly.
  2. Prepare Zucchini: Slice the zucchinis lengthwise into thin strips, about 1/8-inch thick. To reduce excess moisture, lightly salt the slices and let them sit for about 15 minutes. Pat dry with a paper towel to remove any released moisture.
  3. Pre-cook Zucchini: Heat a large skillet over medium heat and lightly brush with olive oil. Cook the zucchini slices in batches for 2-3 minutes on each side, just until they are tender but not fully cooked. Set aside.

Preparation of Sauce

  1. Sauté Vegetables: In the same skillet, add a tablespoon of olive oil. Sauté the chopped onion and minced garlic until translucent and fragrant, about 2-3 minutes.
  2. Add Bell Pepper and Mushrooms: Stir in the diced red bell pepper and sliced mushrooms. Cook for another 5 minutes until the vegetables are softened.
  3. Incorporate Spinach: Add the chopped spinach and cook until wilted.
  4. Combine Tomato Ingredients: Add the diced tomatoes, tomato paste, and tomato sauce to the skillet. Stir well to combine.
  5. Season the Sauce: Mix in the nutritional yeast, dried basil, oregano, thyme, black pepper, salt, and optional sugar. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld together. Adjust seasoning as needed.

Preparation of Tofu Ricotta

  1. Prepare Tofu: In a large bowl, crumble the drained tofu.
  2. Season the Ricotta: Add lemon juice, apple cider vinegar, garlic powder, and onion powder to the tofu. Mix thoroughly to achieve a ricotta-like texture. Adjust seasoning to taste.

Preparation of Vegan Cheese Layer

  1. Blend Cashew Cheese: Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend until smooth and creamy. Adjust consistency with additional water if needed.

Assembling the Lasagna

  1. Layering: In a 9×13-inch baking dish, start by spreading a thin layer of the tomato sauce on the bottom of the dish. Place a layer of zucchini slices over the sauce.
  2. Add Tofu Ricotta: Spread a portion of the tofu ricotta evenly over the zucchini layer.
  3. Spread Vegan Cheese: Add a layer of the cashew cheese over the tofu ricotta.
  4. Repeat Layers: Continue layering with tomato sauce, zucchini slices, tofu ricotta, and cashew cheese until all ingredients are used. End with a final layer of sauce and a sprinkling of chopped fresh basil.

Baking and Finishing Touches

  1. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  2. Uncover and Brown: Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
  3. Cool and Serve: Allow the lasagna to cool for at least 10 minutes before slicing. This helps the layers set and makes serving easier.
  4. Garnish: Garnish with freshly chopped basil before serving for an added burst of flavor and color.
  5. Enjoy: Serve hot with a side salad or crusty bread for a complete meal.

Nutritional Information

Per Serving (Approx. 1/8 of the recipe):

  • Calories: 280 kcal
  • Total Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 580mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 6g
  • Sugars: 9g
  • Protein: 14g

Weight Watchers SmartPoints

  • Freestyle Points: 7
  • PointsPlus: 8
  • SmartPoints: 6

Tips and Variations

  • Moisture Control: To further reduce moisture from the zucchini, you can bake or grill the slices before assembling the lasagna. This step is particularly helpful if you prefer a firmer texture.
  • Add-ins: Feel free to incorporate other vegetables like sliced bell peppers, black olives, or artichoke hearts to customize the lasagna to your taste.
  • Make-Ahead: This lasagna can be prepared ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 45-60 minutes.
  • Cheese Alternatives: If cashews are not available, you can use store-bought vegan cheese shreds as an alternative. Just melt according to package instructions.

Conclusion

This Vegan Zucchini Lasagna offers a delightful, plant-based take on a beloved classic. By substituting traditional pasta with zucchini, this recipe not only lowers the carbohydrate content but also adds a fresh, nutritious component to the dish. The combination of a savory tomato sauce, creamy tofu ricotta, and rich cashew cheese provides a satisfying and wholesome meal that’s both hearty and healthful. Perfect for vegans, those on a weight loss journey, or anyone looking to enjoy a lighter version of lasagna, this dish is sure to become a favorite in your recipe collection. Enjoy crafting this delicious lasagna and feel free to share your variations and feedback in the comments below!