Best Plant Based Vegan Zucchini Lasagna

tofu

🥗Healthier: chickpeas

💰Cheaper: cottage cheese

Chickpeas provide protein and fiber, while cottage cheese offers a creamy texture.

vegan cheese

🥗Healthier: nut-based cheese

💰Cheaper: mozzarella

Nut-based cheese is lower in calories, while mozzarella is often more affordable.

Slice zucchini using a mandoline, cutting large zucchini in half to fit.

Place sliced zucchini on cookie sheets lined with parchment paper and roast in the oven at 180°C (about 15 minutes) to reduce moisture.

In a pot, combine canned tomatoes, tomato paste, Bragg's liquid amino acids, oregano, thyme, basil, onion powder, and red wine; cook down until almost dry.

In a separate pan, water sauté onions and mushrooms, adding red pepper, garlic, smoked paprika, and onion powder; cook until almost dry.

Add half a cup of water and kale to another pot, along with garlic and onion powder; cook until wilted and then drain in a colander.

Prepare the cheese mixture by blending cashews, nutritional yeast, lemon juice, white wine, mustard, garlic, and about half a cup of water until smooth.

Assemble the lasagna starting with a layer of zucchini, followed by cheese, mushroom mixture, and tomato sauce; repeat layers, finishing with cheese and a drizzle of water on top.

Bake in the oven for about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens