Zucchini Lasagna Recipe - Vegan and Gluten-free (NOT SOGGY!) | Vegan Afternoon with Two Spoons

Thinly slice zucchini to about an eighth of an inch thick using a mandolin or knife.

Remove the tops and bottoms of the zucchini for easier slicing.

Layer the sliced zucchini on a kitchen towel to absorb excess water.

Place the zucchini on a baking tray and broil for 3 minutes on each side to release steam and water content.

After broiling, place the zucchini back on the kitchen towel to absorb any remaining moisture.

Cook lentils in a pot of boiling water; 1/2 cup uncooked lentils will yield 1 1/2 cups cooked lentils.

Soak raw cashews in hot water until ready to use for the vegan cheese sauce.

Prepare the vegan Bolognese by mixing cooked lentils, tomato sauce, tomato paste, salt, garlic, and lemon.

Make the vegan cheese sauce using soaked cashews (details not specified in the transcript).

Grate vegan mozzarella (Miocos brand) or use pre-grated if available.

Assemble the lasagna by adding a layer of Bolognese to a casserole dish, followed by a layer of zucchini, then cheese sauce, and finally some mozzarella. Repeat the layers.

Bake the assembled lasagna covered, then uncover to allow the top to become golden.

Let the lasagna sit for about 20 minutes before serving to allow the layers to solidify.

Equipment Needed

Spice Level:

Dietary