vegetables
vegan
baked
everyday
main course
soft
Italian
all seasons
Hot
Zucchini "Lasagna" with Plant-Based Cheese
Difficulty
medium
Time
1h 20m
Price Category
average
Calories
Medium
This light and delicious zucchini "lasagna" is the perfect choice if you're craving something healthier without giving up classic Italian flavors. Thinly sliced zucchini replaces pasta, layered with creamy plant-based "ricotta" and rich tomato sauce. Topped with golden-brown plant-based cheese, it's guaranteed to enchant your taste buds. Ideal for vegans, those following a gluten-free diet, or simply anyone looking for a lighter yet satisfying meal.
ingredients
Steps
Prepare Zucchini & Sauce
Preheat your oven to 180°C (160°C fan-assisted). Slice the zucchini into thin, approximately 3 mm thick slices. In a pan, heat 1 tbsp of olive oil over medium heat, sauté the chopped onion for 5 minutes, then add the minced garlic and cook for another 1 minute. Pour in the crushed tomatoes, oregano, and basil, season with salt and pepper, then simmer on low heat for 10-15 minutes until thickened.
Make Plant-Based "Ricotta"
Meanwhile, prepare the plant-based "ricotta": crumble the tofu in a bowl, add the nutritional yeast, lemon juice, a pinch of salt, and pepper. Mix thoroughly until it reaches a creamy consistency. If it's too dry, add a little water or plant-based milk.
Assemble the Lasagna
Spread a thin layer of tomato sauce on the bottom of a medium baking dish (approx. 20x25 cm). Arrange a layer of zucchini slices, slightly overlapping. Spread some of the plant-based "ricotta" cream over it, then repeat the layering: tomato sauce, zucchini, "ricotta". Continue until all ingredients are used, ending with a layer of tomato sauce on top.
Bake and Serve
Sprinkle the shredded plant-based cheese over the top of the lasagna. Bake in the preheated oven for 30-35 minutes, or until the cheese is golden brown and the zucchini is tender. Remove from the oven, let it rest for 5-10 minutes before slicing, then serve warm.
Extra Tips
► Before baking, salt the zucchini slices and let them sit for 10 minutes, then pat dry to remove excess water, preventing a watery lasagna.
► If you like spicier flavors, add a pinch of chili flakes to the tomato sauce.
► You can also mix fresh chopped parsley or basil into the plant-based "ricotta" cream for extra flavor.
Nutrition
| Per 100g | Per Serving 300g / 10.5 oz | |
|---|---|---|
| Calories | 180 kcal | 540 kcal |
| Protein | 9g | 27g |
| Fat | 10g | 30g |
| Carbohydrate | 14g | 42g |
| Fiber | 4g | 12g |
| Sugar | 6g | 18g |