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Recipe by:

Dana Ramsey

Comforting Vegan Zucchini Lasagna for Fall

A comforting vegan lasagna layered with zucchini, a creamy tofu filling, and marinara sauce, perfect for the autumn season.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Main Ingredients
  • 3 medium zucchini, sliced into thin rounds (about ¼ inch thick)
  • 1 block firm tofu, drained
  • 1 cup raw spinach (or any greens you have on hand)
  • 1 cup marinara sauce (recommended: Rao's Homemade)
  • ½ cup nutritional yeast (for a cheesy flavor)
  • 1 Tbsp. fresh basil, chopped (or 1 teaspoon dried)
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil for drizzling

Equipment

  • 9x13-inch baking dish
  • Mandoline slicer or sharp knife
  • Mixing bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. Crumble the tofu into a mixing bowl and add spinach, nutritional yeast, minced garlic, basil, and season with salt and pepper. Mix until smooth.
  4. 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.
  5. 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.
  6. Let cool for 10 minutes, slice, and serve.

Notes

This lasagna can be made ahead and stored in the fridge for up to three days. Reheat in the oven for best results.