Lasagne vegane al pesto e zucchine - Nancy Dong e Bettina Adank

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.

Preheat oven to 375°F (190°C).

Slice zucchini lengthwise into thin strips using a mandoline or knife.

Sprinkle salt on zucchini slices and let sit for 15 minutes to draw out moisture.

In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add spinach to the skillet and cook until wilted, about 2-3 minutes.

In a bowl, combine crumbled tofu, nutritional yeast, basil, oregano, salt, and black pepper; mix well.

Spread a layer of marinara sauce on the bottom of a baking dish.

Layer zucchini slices over the sauce, then spread half of the tofu mixture on top.

Add another layer of marinara sauce, followed by more zucchini slices and the remaining tofu mixture.

Top with a final layer of zucchini and cover with marinara sauce and vegan cheese.

Sprinkle red pepper flakes on top if desired.

Cover the dish with foil and bake for 30 minutes.

Remove foil and bake for an additional 15 minutes until the top is golden and bubbly.

Let the lasagna cool for 10 minutes before slicing and serving.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens