I love noodles. I have nothing at all against pasta, and I especially love it in vegan lasagna. But I also love zucchini, and sometimes, particularly during late summer when I have too much zucchini on my hands, I’ll experiment with replacing some of my pasta with zucchini. Full disclosure: I’m not always happy with the results. Sometimes I’m still hungry after dinner. But there are also successes, and this vegan zucchini lasagna was a big time win! The creamy ricotta, zesty sauce, and vegan mozzarella shreds make this a super satisfying, super hearty, and oh-so-yummy meal.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Don’t skip this step of pre-roasting your zucchini! It’ll soften the slices up so they’re easier to work with, and draw out some of the excess moisture so your lasagna doesn’t end up watery. Let the vegan zucchini lasagna rest for a few minutes when it comes out of the oven, then slice it up and dig in! If you’d like, you can top each slice with a sprinkle of my vegan Parmesan cheese. Bake the lasagna until the sauce is bubbling. If you see the lasagna start to burn around the edges, cover it with foil.
More Vegan Zucchini Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one! If you do transfer it to a sealed container, feel free to stick it in the freezer for long term storage. It’ll keep for about three months.
