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Zucchini Lasagna

Rachele (Pebbles and Toast)
A plant-based twist on an Italian classic with layers of zucchini, pasta, marinara, and almond ricotta.
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Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Cuisine Italian, Vegan
Servings 12

Equipment

  • high-speed blender or food processor
  • oven
  • stove

Ingredients
  

Zucchini-Almond Ricotta Ingredients

  • 2 cups zucchini cubed
  • 1 ½ cups slivered almonds
  • 1 cup hemp hearts
  • 1 cup plant milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 2 Tbsp fresh basil
  • 2 Tbsp lemon juice
  • ½ tsp ground black pepper
  • ¼ tsp salt optional

Marinara Ingredients

  • 1 onion chopped
  • 1 carrot grated
  • 2 Tbsp minced garlic or 2 tsp garlic powder
  • 28 ounces crushed tomatoes 3 cups
  • 1 cup baby spinach chopped
  • ¼ cup nutritional yeast
  • ¼ cup fresh basil chiffonade
  • 1 tsp onion powder
  • 2 tsp Italian seasoning
  • 2 tsp Herbs de Provence blend
  • ½ tsp black pepper
  • ¼-½ tsp red pepper flakes
  • Salt to taste optional

Lasagna Ingredients

  • 2-3 large zucchini sliced lengthwise
  • 10 ounces lasagna noodles
  • Marinara recipe above
  • Zucchini-Almond Ricotta recipe above
  • 1-2 cups vegan cheese* optional

Instructions
 

  • Make the ricotta blend. In a food processor, pulse the ricotta ingredients until it morphs into a spreadable consistency – it should resemble ricotta. Adjust seasonings, if desired. Set aside.
  • Make the marinara. Sauté the onion and carrot in a large saucepan. After 2-3 minutes, add the garlic and sauté another 1-2 minutes. Add in remaining ingredients and simmer for 5 minutes. Set aside.
  • In a large pot, boil the lasagna noodles per the package instructions, normally six to eight minutes. Drain and rinse with cool water. Set aside.
  • Preheat the oven to 375°F.
  • Assemble the lasagna. Spread 1 cup of the marinara on the bottom of a 9x13 baking dish or large casserole dish.
  • Lay 3-4 lasagna noodles evenly over the marinara. Spread one half of the ricotta over the noodles, then lay the zucchini slices, spread the remaining one half of the marinara on top.
  • Repeat.
  • Sprinkle the vegan mozzarella shreds, if desired.
  • Bake for 40-50 minutes, until nice and bubbly.
  • Allow the lasagna to rest for 10-15 minutes before cutting.

Notes

* I use my oil-free plant-based Mozzarella cheese - made of hemp hearts, cashews, and potatoes.
Keyword almond, hemp heart, Italian, lasagna, marinara, mozzerella, oil-free, pasta, plant-based, ricotta, vegan, wfpb, zucchini