VEGAN ZUCCHINI LASAGNA

ngredients

For the Zucchini Layers:

• 3 large zucchinis, sliced lengthwise into thin strips
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Tofu Ricotta:

• 14 ounces firm tofu, drained
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 28 ounces crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)

For Assembly:

• 2 cups fresh spinach, chopped
• 1 cup vegan mozzarella cheese, shredded (optional)

Instructions

1. Prepare the Zucchini:
   • Preheat your oven to 375°F (190°C).
   • Slice the zucchinis lengthwise into thin strips using a mandoline slicer or a sharp knife.
   • Lay the zucchini slices on a paper towel, sprinkle with salt, and let sit for 10-15 minutes to draw out moisture. Pat dry with a paper towel.
2. Make the Tofu Ricotta:
   • In a food processor, crumble the tofu and add nutritional yeast, minced garlic, lemon juice, dried basil, dried oregano, salt, and pepper.
   • Pulse until the mixture has a ricotta-like consistency. Taste and adjust seasoning if needed.
3. Make the Tomato Sauce:
   • In a large saucepan, heat the olive oil over medium heat.
   • Add the diced onion and cook until translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes.
   • Stir in the crushed tomatoes, dried basil, dried oregano, salt, and pepper.
   • Bring to a simmer and let cook for 10-15 minutes, stirring occasionally.
4. Assemble the Lasagna:
   • Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish.
   • Place a layer of zucchini slices over the sauce.
   • Spread half of the tofu ricotta over the zucchini slices.
   • Sprinkle half of the chopped spinach over the tofu ricotta.
   • Repeat the layers (tomato sauce, zucchini slices, tofu ricotta, spinach) once more.
   • Top with the remaining tomato sauce and, if using, sprinkle the shredded vegan mozzarella on top.
5. Bake:
   • Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is bubbly and the top is golden.
   • Let the lasagna sit for 10 minutes before serving.
6. Garnish and Serve:
   • Garnish with fresh basil if desired. Serve warm.