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Vegan Zucchini Lasagna
This is one of the most delicious vegan lasagna recipes we have ever tasted and has the countless added benefits of being fully Nutritarian! It also fully qualifies as Vegan SOS (No animal products, salt, sugar, or oil), Vegetarian, gluten free, wheat, and soy free. Is hard to believe you could learn to make such a wonderful lasagna that is also of the highest quality healthy food!
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Ingredients
Noodles
- 1 large zucchini, or 2 medium
Tomato Sauce
- 78 oz tomatoes, chopped
- 6 oz tomato paste
- ½ cup red wine
- 1 tsp basil
- 1 tsp oregano
- ½ tsp thyme
- 1 tsp onion powder
- 1 tsp Braggs liquid aminos
Mushroom Mix
- 22 oz mushrooms, diced
- 2 onions , diced
- 3 cloves garlic, minced
- 1 red pepper , diced
- 1 Tbsp smoked paprika
- 1 tsp Braggs liquid aminos
- 2 tsp onion powder
Kale
- 1 bunch kale, chopped
- 1 tsp onion powder
- 3 cloves garlic , minced
Cheese
- 2 cups raw cashews
- 4 cloves garlic
- ½ cup water
- ½ cup nutritional yeast
- 4 Tbsp lemon juice
- 4 Tbsp white wine
- 2 Tbsp dijon mustard
Instructions
- Preheat oven to 350°.
- Mandolin slice your zucchini lengthwise to make your lasagna “noodles”.
- Place slices on a cookie sheet lined with baking paper and put in the oven for about 15 minutes.
- It may take a couple cookie sheets to fit all of the noodles. This takes some of the moisture out of the zucchini so that the lasagna isn’t watery.
- Put all sauce ingredients into saucepan and cook on medium heat until sauce is thickened.
- Next, cook the mushroom mixture making sure to cook out most of the water.
- In another pan add a few tablespoons of water and add the kale mixture.
- Cook down until kale is wilted. Let kale cool and then squeeze out excess water.
- Put cheese ingredients into blender and blend until smooth.
- Begin layering zucchini, sauce, and mushroom mixture into a large baking dish.
- Once you have used all the ingredients, finish by pouring the cheese mixture on top.
- Bake at 350° for 40 minutes.
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Nutrition info
Calories: 374kcalCarbohydrates: 47gProtein: 17gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 599mgPotassium: 1864mgFiber: 11gSugar: 22gVitamin A: 3535IUVitamin C: 80mgCalcium: 196mgIron: 8mg
9 comments
I am loving your recipes! Me and my family are new to the Nutritarian lifestyle. Your website and YouTube videos are so inspiring. It has provided me with great hope that we can really do this with our family. Thank you for what you do!
Thank you so much 😊
I know it’s the last thing anyone wants to think of now but do you have wfpb Christmas recipes? I need good alternatives if I’m to carry the family with me on this journey. Lovely website.
I have a holiday baking playlist on the website and I will have more holiday recipes as the year goes along 🤗
I absolutely loved this. Being new to vegan cooking, I’m still struggling to find recipes I really like. I was amazed at how much I liked this one. Thank you!
Can you make this dish ahead and freeze it for a later time to cook?
No, this will not do well after being frozen. It turns watery. =(
just curious why this has to bake for 40 minutes, when everything is already cocked .
what would happen, if you put it in for only 10 minutes ? you could grill grill the top to get the cheese mixture brown
That would work too. Just personally, I like to have it a little more soft. I feel like the flavors meld together more too when you give it a bit more cook time.