Vegetable Lasagna is hearty and delicious – the perfect comfort food for fall and winter. With key ingredients like plant based mozzarella cheese and nondairy ricotta, this dish will become an instant classic. You’ll only need six simple ingredients.
4 large zucchini
1 tablespoon of Italian seasoning
2 cups of baby spinach
2 cups of vegan mozzarella cheese
Garnish with fresh basil, chopped
-Preheat the oven to 375F degrees.
-You can use a knife to thinly slice the zucchini into long strips or you can also use a mandolin slicer. It might be a little harder to cut for even thickness if using a knife.
-Line a baking sheet with paper towels then lay the zucchini on top of the paper towels. Sprinkle with sea salt and let it sit for 15 minutes. Once the zucchini releases the moisture, pat them dry.
-In a 9 by 13 baking dish, to assemble the lasagna add a thin layer of marinara sauce about ¼ cup covering the base of the baking dish. Add slices of zucchini then add vegan ricotta cheese (1/2 cup and smooth out over the zucchini with a spoon). Then add ¼ cup of marinara sauce and a cup of baby spinach.
-Repeat the same process until you use all the ingredients or you filled the baking dish.
-For the final layer, add the zucchini slices, ½ cup of marinara sauce then spread evenly across the top. Sprinkle with vegan shredded cheese.
-Bake on the center rack for 40 – 45 minutes until the zucchini is cooked through. Remove from the oven to cool for 10 minutes then slice and serve. Enjoy!