Zucchini Noodle Lasagna is a gluten-free spin on an old classic. When it comes to dinner, lasagna is such a hearty meal that feels right at pretty much any time. It’s great for serving to crowds, for a pe-made weeknight dinner, or just because you love it. The one downside for us is how heavy it feels after you eat it. We always eat WAY TO MUCH because it’s just so damn good! Well friends, we bring to you the perfect solution – our Zucchini Noodle Lasagna!
This recipe has no shortage of flavour and we assure you, you won’t miss the traditional pasta noodles or the meat. With so many textures and oh so much flavour, lasagna may be the only meal you want to eat any more. We’d be lying if we didn’t say we’ve munched on leftovers for breakfast, lunch and dinner.
Serve this Zucchini Noodle Lasagna on its own, or add a side salad, roasted broccoli or garlic bread… Actually, we definitely mean with garlic bread! Sprinkle a little bit of our Cashew Parmesan Cheeze and you’re good to go. If you’re perusing this recipe, we’d definitely recommend adding it to this week’s dinner plan!
Zucchini Noodle Lasagna
Ingredients
- 2 large Zucchini
- 2 blocks Extra-Firm Tofu Drained & pressed
- 1 cup Garlic Hummus
- 1/2 cup Nutritional Yeast + extra for toppings
- 2 tbsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Basil
- 1 tbsp Olive Oil
- 1 pack Mushrooms Roughly chopped
- 1/2 White Onion Peeled & roughly chopped
- 2 cloves Garlic Peeled & crushed
- 1 cup Spinach Roughly chopped
- 2 cans Tomato Sauce Or try our recipe!
Instructions
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Preheat oven to 375 F.
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Using a mandolin, thinly slice the zucchini lengthwise into strips as thick as a traditional lasagna noodle. Place noodles on a tray and sprinkle with a small pinch of salt. Let sit 5 minutes and dab off any water that has formed on top. Flip zucchini noodles and do on the other side.
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Meanwhile, in large bowl crumble the tofu until it resembles that of ricotta cheese. To the bowl add the hummus, nutritional yeast, garlic powder, onion powder and basil. Mix until well combined.
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In a medium size saucepan over medium-high heat add the mushrooms and onion. Saute for 5 minutes, or until the onion starts to become translucent. Next add in the garlic and spinach and continue sautéing until the spinach becomes wilted. Remove from heat and set aside.
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In a 9x13 baking dish, place 1 cup of pasta sauce on bottom and smooth out.
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Add 1 layer of zucchini noodles, as you would lay out lasagna noodles. Ensure there are no gaps in the bottom of the dish but that the zucchini noodles don’t overlap to much.
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On top of the zucchini noodles add half of the tofu ricotta mixture, evenly covering the noodles.
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Next add half of the spinach and mushroom mix, again evenly covering the previous layer and top with 1 and ½ cups of pasta sauce.
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Repeat with one more layer of zucchini noodles, tofu ricotta mixture, spinach mixture, 1 and ½ cups of pasta sauce and the last layer of zucchini noodles.
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Top the lasagna with the last 1 and ½ cups of pasta sauce, ensuring the lasagna is evenly covered. Sprinkle the lasagna with a generous sprinkle of nutritional yeast.
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Cover lasagna with aluminum foil and bake for 35 minutes. Remove foil and bake for additional 15 minutes.
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Serve and enjoy!
Vegan Apple Betty
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