Zucchini Lasagna Recipe: Easy and Adaptable for Vegan Delight
A delicious zucchini lasagna that’s perfect for vegan diets and easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegan, Vegetarian
Ingredients
Scale
- 3 medium zucchinis
- 2 cups marinara sauce
- 1 cup ricotta cheese (or vegan alternative)
- 2 cups shredded mozzarella cheese (or vegan cheese)
- 1 egg (or flax egg for vegan)
- 1 teaspoon Italian seasoning
- Salt to taste
- Ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips.
- In a bowl, mix ricotta cheese with egg (or flax egg), Italian seasoning, salt, and pepper.
- Spread some marinara sauce on the bottom of a baking dish.
- Layer zucchini slices, then spread the ricotta mixture, followed by marinara sauce and mozzarella cheese.
- Repeat the layering process until all ingredients are used, finishing with mozzarella on top.
- Bake for 30-35 minutes until the cheese is bubbly.
- Let it cool for a few minutes before serving.
Notes
- This dish can be made ahead and stored in the fridge.
- Feel free to add vegetables like spinach or mushrooms for added nutrition.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
Keywords: Zucchini Lasagna, Vegan Zucchini Lasagna, Easy Lasagna Recipe