Summer-Ready Zucchini Lasagna with Homemade Vegan Ricotta
Photo Credit. Just as good as (if not better than) the real deal, this vegan lasagna highlights the nutritious and delicious zucchini. Light enough for a summer night, this lasagna will become your new favorite recipe.
Adapted from Love and Lemons
| Yield: 4 servings | Time: 1 hour |
Ingredients
Vegan ricotta
¼ cup chopped walnuts
2 garlic cloves, chopped fine
7 ounces extra firm tofu
½ cup chopped zucchini
1 tablespoon lemon juice
½ teaspoon dried oregano
¼ teaspoon pepper flakes
½ cup chopped basil
½ teaspoon salt
Fresh ground pepper
lasagna
5 ounces lasagna noodles
Olive oil
2 14.5 ounce can diced fire-roasted tomatoes
1 to 2 zucchini, sliced into thin planks
1 cup vegan parmesan (optional)
Preparation
Preheat oven to 375F. Make the vegan ricotta by combining walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, pepper flakes, basil, salt and pepper in the bowl of a food processor. Process until mixture reaches a spreadable consistency, add more salt and pepper to taste.
Cook pasta according to the instructions on the package, until the pasta is just al dente. Drizzle a 9x13 pan with some olive oil. Then begin layering ⅓ of tomatoes, ½ the noodles, ½ the ricotta, ½ zucchini planks and repeat. On the final layer add the remaining tomatoes and sprinkle with vegan cheese if using.
Cover the dish with foil and bake for 15 minutes. At that point remove the foil and bake an additional 20-30 minutes more or until zucchini is tender and tomatoes are bubbling. Allow to cool slightly before cutting and serving.