Ingredients:
For the zucchini “noodles”:
4-5 large zucchinis
Olive oil
Salt and pepper to taste
For the tomato sauce:
1 can of crushed tomatoes
1 small onion, finely chopped
3 cloves of garlic, minced
1 tablespoon of tomato paste
1 teaspoon of dried oregano
1 teaspoon of dried basil
Salt and pepper to taste
For the tofu ricotta:
1 block of firm tofu, drained and crumbled
1 tablespoon of nutritional yeast
1 tablespoon of lemon juice
1 teaspoon of dried basil
1 teaspoon of dried oregano
Salt and pepper to taste
For assembling:
Vegan mozzarella cheese (optional)
Fresh basil leaves for garnish (optional)
Instructions:
Preheat your oven to 350°F (175°C).
Slice the zucchinis lengthwise into thin strips using a mandoline slicer or a sharp knife. Lay the zucchini slices on a paper towel-lined baking sheet and sprinkle with salt. Let them sit for about 10 minutes to release excess moisture. Then, pat them dry with another paper towel.
In a saucepan, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for about 10 minutes, stirring occasionally.
In a mixing bowl, combine the crumbled tofu, nutritional yeast, lemon juice, dried basil, dried oregano, salt, and pepper. Mix well to make the tofu ricotta.
In a lightly greased baking dish, spread a thin layer of the tomato sauce. Arrange a layer of zucchini slices on top, followed by a layer of tofu ricotta. Repeat the layers until you’ve used up all the zucchini slices and ricotta, finishing with a layer of tomato sauce on top.
If desired, sprinkle some vegan mozzarella cheese on top.
Bake the lasagna in the preheated oven for 30-35 minutes, until bubbly and golden on top.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
Enjoy your delicious vegan zucchini lasagna! It’s a flavorful and satisfying plant-based meal that’s perfect for any occasion.
The post VEGAN ZUCCHINI LASAGNA appeared first on Dieter24.
