Ingredients:
2 large zucchini (sliced lengthwise into 1/4″ slices)
1 lb vegan ground beef substitute (or a mix of lentils, crumbled tempeh, or another plant-based meat alternative)
1 packet taco seasoning or 2 tbsp homemade (ensure it’s vegan or make your own)
1 cup onion (diced)
2 cups vegan mozzarella cheese (or a mix of vegan Parmesan and vegan mozzarella)
1 tbsp olive oil
3 tsp oregano
1 cup chunky marinara sauce (or spaghetti sauce)
1/4 tsp cayenne pepper (optional, adjust to taste)
Fresh basil or parsley for garnish (optional)
Instructions:
Prepare the Oven and Pan:
Spray an 8×8 pan with non-stick spray or lightly grease it.
Preheat the oven to 375°F (190°C).
Cook the Vegan Ground Beef Substitute:
Heat olive oil in a skillet over medium heat.
Add diced onions and cook until they become translucent.
Add the vegan ground beef substitute (or your chosen plant-based alternative) and cook until it starts to brown.
Stir in the taco seasoning, marinara sauce, and cayenne pepper. Cook until the mixture is heated through and well combined. Adjust seasoning to taste.
Assemble the Lasagna:
Lay a layer of zucchini slices on the bottom of the prepared pan, slightly overlapping them.
Spoon half of the vegan meat mixture over the zucchini layer.
Sprinkle with half of the vegan cheese.
Repeat with another layer of zucchini slices, followed by the remaining meat mixture and vegan cheese.
Bake:
Cover the pan 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 top is golden brown and bubbly. (Place the pan on a cookie sheet if you’re concerned about any potential splatter.)
