Lasagna that’s made with zucchini “noodles” in place of pasta. Packed with vegan ricotta, cheese, and sausage for a hearty and delicious gluten-free vegan meal.
Prep Time30 mins
Cook Time1 hr 5 mins
Total Time1 hr 35 mins
Course: Main Course
Keyword: gluten-free vegan lasagna, vegan zucchini lasagna, veggie lasagna, zucchini lasagna
Servings: 9
Calories: 203kcal
Ingredients
2 medium zucchini (about 8-10 inches long)
2 teaspoons salt
1 jar spaghetti sauce
2 medium tomatoes
2 cups baby spinach
1 cup vegan sausage crumbles (or vegan ground beef or vegan sausages chopped small.)
2 cups vegan mozzarella cheese
2 tablespoons vegan pesto or a handful of fresh basil
2 cups vegan ricotta (See ingredients and directions below or homemade or use store-bought.)
For the homemade tofu ricotta
1 14 oz. package extra firm tofu
2 1/2 tablespoons nutritional yeast
1 tablespoon light olive oil
1 teaspoon salt
1 clove garlic
1 handful fresh basil
Instructions :
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