Vegan Zucchini Lasagna

by Jill Dalton

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!

Vegan Zucchini Lasagna

The end all be all of vegan lasagna with all the flavor and none of the food shame! Dinner Vegan Zucchini Lasagna European Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 12 voted )

Ingredients

Noodles:
1 large zucchini or 2 medium

Tomato Sauce:
3 - 16oz (390g) cans no salt chopped tomatoes
1 - 6oz (170g) can no salt tomato paste
1/2 cup red wine
1 tsp basil
1 tsp oregano
1/2 tsp thyme
1 tsp onion powder
1 tsp Braggs liquid amino acids

Mushroom Mix:
800g (1.5 lb) diced mushrooms
2 onions diced
3 cloves garlic minced
1 red pepper diced
1 Tbsp smoked paprika
1 tsp Braggs liquid amino acids
2 tsp onion powder

Kale:
1 bunch (300g) chopped kale
1tsp onion powder
3 cloves garlic minced

Cheese:
2 cups raw cashews
4 cloves garlic
1/2 cup water
1/2 cup nutritional yeast
4 Tbsp lemon juice
4 Tbsp white wine
2 Tbsp dijon mustard

 

Instructions

  1. Preheat oven to 350°.
  2. Mandolin slice your zucchini lengthwise to make your lasagna "noodles".
  3. Place slices on a cookie sheet lined with baking paper and put in the oven for about 15 minutes.
  4. 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.
  5. Put all sauce ingredients into saucepan and cook on medium heat until sauce is thickened.
  6. Next, cook the mushroom mixture making sure to cook out most of the water.
  7. In another pan add a few tablespoons of water and add the kale mixture.
  8. Cook down until kale is wilted. Let kale cool and then squeeze out excess water.
  9. Put cheese ingredients into blender and blend until smooth.
  10. Begin layering zucchini, sauce, and mushroom mixture into a large baking dish.
  11. Once you have used all the ingredients, finish by pouring the cheese mixture on top.
  12. Bake at 350° for 40 minutes.

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7 comments

Lisa Vanderford August 16, 2017 - 1:06 am

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!

Reply
Jill Dalton August 16, 2017 - 1:28 am

Thank you so much 😊

Reply
Miriam February 19, 2018 - 1:16 pm

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.

Reply
Jill Dalton February 19, 2018 - 2:19 pm

I have a holiday baking playlist on the website and I will have more holiday recipes as the year goes along 🤗

Reply
Sophie April 11, 2018 - 7:46 am

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!

Reply
Felicia May 26, 2018 - 6:36 am

Can you make this dish ahead and freeze it for a later time to cook?

Reply
Jill Dalton May 26, 2018 - 8:51 am

No, this will not do well after being frozen. It turns watery. =(

Reply

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