Ready in: 1 hour · Serves: 6 · Technique: Baking · Storage: Store leftovers in the fridge for up to three days.Quick Answer
Vegan Zucchini Lasagna layers zucchini slices with a creamy tofu filling and marinara sauce, baked to perfection.As the crisp air of fall settles over New York City and the scent of cinnamon and nutmeg wafts through bustling neighborhoods, I find myself in the kitchen more than ever, preparing comfort dishes that embrace the season. With Thanksgiving and Christmas just around the corner, I'm excited to share one of my favorite comforting recipes: Vegan Zucchini Lasagna. This dish is a fantastic way to savor the flavors of autumn while keeping things plant-based and fresh-perfect not just for everyday meals but also for festive gatherings.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Deliciously comforting and perfect for autumn gatherings.
- Plant-based and nutritious, making it a healthy choice for any meal.
- Easy to prepare with accessible ingredients.
- Can be made ahead of time, allowing the flavors to meld beautifully.
- A great way to sneak in veggies for both kids and adults!
Ingredients
This Vegan Zucchini Lasagna is made from fresh, wholesome ingredients that come together to create a delightful dish.
Main Ingredients
- 3 medium zucchini, sliced into thin rounds (about ¼ inch thick)
- 1 block of firm tofu, drained
- 1 cup raw spinach (or any greens you have on hand)
- 1 cup marinara sauce (I love Rao's Homemade for its rich flavor)
- ½ cup nutritional yeast (for a cheesy flavor)
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
How to Make Vegan Zucchini Lasagna (Step-by-Step)
Creating this delicious Vegan Zucchini Lasagna is a straightforward process that will fill your kitchen with wonderful aromas.
Step 1: Preheat Your Oven
Begin by preheating your oven to 375°F (190°C). This ensures a perfectly cooked lasagna by the time you're done assembling.
Step 2: Prepare the Zucchini
After washing the zucchini, slice them into thin rounds. A mandoline slicer makes this step a breeze, but a sharp knife works too. Arrange the slices on paper towels, sprinkle lightly with salt, and let them sit for about 15-20 minutes. This process draws out excess moisture, helping to prevent a watery lasagna later.
Step 3: Make the Tofu Filling
While the zucchini drains, crumble the firm tofu into a mixing bowl. Add the raw spinach, nutritional yeast, minced garlic, fresh basil, and a generous pinch of salt and pepper. Using a fork, mix everything together until you achieve a smooth, spreadable mixture. The aroma of garlic and basil filling your kitchen truly sets the stage!
Step 4: Assemble the Lasagna
In a 9x13-inch baking dish, spread a layer of marinara sauce on the bottom. Follow this with a layer of zucchini slices, then half of the tofu mixture. Repeat the process-another layer of sauce, zucchini, and the remaining tofu filling. Top with a final layer of zucchini and cover with the last bit of marinara sauce.
Step 5: Bake
Drizzle a little olive oil on top of the lasagna and cover it with aluminum foil. Bake in the preheated oven for 35 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the zucchini is tender and slightly caramelized. The sight of the bubbly sauce and tender zucchini is simply irresistible!
Step 6: Serve
Once baked, let the lasagna cool for about 10 minutes before slicing. This helps it hold together better as you serve it. The harmonious blend of flavors makes this dish a real crowd-pleaser, perfect for holiday gatherings or cozy dinners.
Common Mistakes to Avoid
- Skipping salting the zucchini may lead to a soggy lasagna.
- Using overripe zucchini; choose medium-sized zucchini to avoid watery and seedy results.
- Rushing the cooling time; cutting into the lasagna immediately will result in a messy serving.
Tips and Tricks for Success
- Experiment with different greens: Kale or Swiss chard can be excellent additions to the tofu filling.
- For a richer flavor, incorporate a dash of smoked paprika or red pepper flakes into the tofu mixture.
- Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
Variations
- Replace the tofu with lentils for a different protein source.
- Use ricotta for a non-vegan option.
- Add sliced mushrooms or bell peppers for extra flavor and texture.
How to Serve
- Serve warm with a side salad for a complete meal.
- Pair with garlic bread for a comforting dinner experience.
- Top with fresh basil or a sprinkle of nutritional yeast before serving for an added touch.
Make Ahead and Storage
- Make Ahead: Allow the lasagna to sit overnight after baking for enhanced flavors.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheating: Reheat in the oven for the best texture.
- Freezing: Wrap individual slices tightly in plastic wrap and then in aluminum foil to freeze for up to three months.
Recipe Notes / What I Learned
Through my testing of this recipe, I discovered that the lasagna becomes even more flavorful when allowed to sit overnight. The flavors meld beautifully and improve with time, making it a perfect make-ahead dish for holiday gatherings. Holding back on the urge to cut right in is definitely worth it!
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 slice
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 12g protein · 22g carbs · 12g fat
Recipe by:
Comforting Vegan Zucchini Lasagna for Fall
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Slice the zucchini into thin rounds, arrange on paper towels, sprinkle with salt, and let sit for 15-20 minutes to draw out excess moisture.
- Crumble the tofu into a mixing bowl and add spinach, nutritional yeast, minced garlic, basil, and season with salt and pepper. Mix until smooth.
- In a baking dish, layer marinara sauce, zucchini slices, and half the tofu mixture. Repeat the layers and top with a final layer of zucchini and sauce.
- Drizzle olive oil over the top, cover with foil, and bake for 35 minutes. Remove foil and bake for an additional 15-20 minutes until zucchini is tender and caramelized.
- Let cool for 10 minutes, slice, and serve.
Notes
FAQs
1. Can I use other vegetables in this lasagna?
Yes! You can incorporate other vegetables such as mushrooms, bell peppers, or carrots for added flavor and texture.
2. Is it possible to make this dish gluten-free?
Absolutely! This recipe is naturally gluten-free, just make sure to use gluten-free marinara sauce and confirm that any additional ingredients are also gluten-free.
3. How can I make this recipe ahead of time?
You can assemble the lasagna a day in advance and store it in the refrigerator until you're ready to bake it. Allow it to come to room temperature before baking for best results.
4. Can I substitute the tofu with something else?
Yes, you can substitute the tofu with mashed chickpeas or a store-bought vegan ricotta for a different texture and flavor.
5. How do I know when the lasagna is done baking?
The lasagna is done when the zucchini is tender and the sauce is bubbly. A fork should easily pierce through the layers, and the top should be slightly caramelized.
