Print

Vegan Zucchini Lasagna

This vegan zucchini lasagna is a hearty, delicious meal for evenings when you're craving Italian. The kind of recipe you're whole family will love.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 people 1x
  • Category: Main Course
  • Cuisine: Italian
Image if vegan zucchini lasagna topped with fresh basil and chili flakes
Units Scale

Ingredients

  • 3–4 medium zucchini
  • 2 tbsp olive oil
  • 1 medium white onion
  • 3–4 garlic cloves (grated)
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1–2 tsp chili flakes (or to taste)
  • salt + black pepper (to taste)
  • 4 tbsp tomato puree (aka tomato paste)
  • 3/4 cup tinned chopped tomatoes
  • 2 cups cooked brown lentils

Cheesy White Sauce

  • 6 tbsp vegan butter
  • 6 tbsp all-purpose flour
  • 3 garlic cloves (grated)
  • 1 cup oat milk
  • salt + black pepper
  • 2 cups vegan cheese

Instructions

  1. Cheesy white sauce: Heat the pan, add the vegan butter, and once melted, add in the grated garlic. Cook for a few seconds, then add in the all-purpose flour. Cook and constantly mix everything for a minute. Stream in the oat milk while continuing to stir constantly. Add in the salt, black pepper, and grated vegan cheese. Mix, turn off the heat and continue to mix until most of the vegan cheese has melted. Cover pan, and set aside until needed.
  2. Zucchini: Slice zucchini into 1/8 inch slices, and place on a baking tray lined with paper towels. Sprinkle with a little salt, and let sit for 10 minutes. With a kitchen towel or paper towel, and a little pressure, blot the zucchini to remove all the excess moisture. Flip the zucchini slices, and repeat.
  3. Tomato Lentil Marinara: Heat oil in a pan, add the onions and cook until translucent. Mix in grated garlic, then add the dried oregano, dried basil, chili flakes, and cook for under a minute. Add the tomato puree, and while constantly mixing, cook for 3-4 minutes. Add in the tinned chopped tomatoes, lentils, maple syrup and salt. Mix until well combined, and cook for 5 minutes.
  4. Assembly: Reserve 3/4 cup of the cheesy white sauce for the topping. In a baking dish add a little of the thick tomato lentil marinara sauce to the bottom. Add zucchini strips in a single layer, with them overlapping very slightly. Add 1/3 of the white sauce over the zucchini strips, and add 1/3 of the thick tomato lentil marinara. Repeat the above steps, but for the second layer, flip the direction the zucchini strips are sitting in. Meaning, that if you placed the zucchini vertically for the first layer, place it diagonally for the second, vertically for the third, and diagonally for the fourth. Spread the reserved 3/4 cup of cheesy white sauce over the final layer of zucchini. Bake for 50-60 minutes or until the top starts to get a little golden.
  5. Resting: Allow the vegan zucchini lasagna to rest for 30-40 minutes before slicing. And don't forget to top it with loads of fresh basil! Enjoy!

Nutrition

  • Calories: 380

Find it online: https://cookingwithparita.com/recipe/zucchini-lasagna/