Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vegan zucchini lasagna. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Then drain thoroughly and proceed with recipe as written. It tastes just like the "real" thing, but it uses no noodles, is low carb, gluten-free and isn't watery at all! Lasagna is a major comfort food.

Vegan Zucchini Lasagna is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Vegan Zucchini Lasagna is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook vegan zucchini lasagna using 15 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Vegan Zucchini Lasagna:

1. Make ready 1/2 an onion
2. Take Minced garlic
3. Get Minced ginger
4. Prepare Brown Mushrooms
5. Get 1 green pepper
6. Get Veggie Ground Round
7. Prepare Pasta sauce
8. Take 1 tomato
9. Take 1 jalapeno
10. Take Zucchini
11. Get Vegan ricotta (5-ingredient recipe provided)
12. Prepare Vegan shredded cheese
13. Prepare Cooked pasta
14. Get Spinach
15. Get Seasoning (eg. Red pepper, cumin, coriander, oregano, Italiano)

Can vegan zucchini noodle lasagna be made in advance? You can make this recipe and then, rather than baking the lasagna, wrap it airtight, and place it in the freezer. For best results, chill the lasagna first in the refrigerator for a couple of hours. Then when you are ready to place it in the freezer, it will freeze quickly.

Steps to make Vegan Zucchini Lasagna:

1. Preheat the oven to 400
2. Cut Zucchini into long 'lasagna strips'
3. Place the zucchini strips on parchment paper on a baking tray and bake for 15 mins (keep the oven on once you remove them)
4. Bonus: make vegan ricotta cheese by blending together 2 cups of silvered blanched almonds, 2-3 tsp of nutritional yeast, 2 tbsp of lemon juice, 1/2 tsp of sea salt, dash of garlic powder, dash of oregano, and 3/4 cups of water). To get the consistency right you can slowly add more water as needed!
5. Saute the diced onions, garlic, ginger
6. Add the diced tomato and jalapeno
7. Add the diced green pepper and mushrooms and spinach
8. Once the veggies are semi-cooked, add a ground meat alternative of your choice (I used half a package of Yves ground round)
9. Add seasonings of your liking
10. Add pasta sauce
11. Add cooked pasta noodles (penne or macaroni) to mixture
12. Layer everything by placing half the amount of mix into the bottom of a Lasagna pan then sprinkle in the shredded cheese and ricotta then add the zucchini strips then add more cheese and more mix and more cheese and then more zucchini strips and lastly more cheese (lasagna style)!
13. Let this bake at 400 for 45 mins with aluminum foil over the top
14. Bon appetit!

This Zucchini Lasagna is easy to make with simple ingredients from your pantry and fridge. Budget friendly, and so rich in flavor that everyone wants a second plate in no time. Also great for meal prep and make ahead meals. It is a tasty low carb alternative to lasagna, using zucchini noodles instead of regular pasta. Sometimes you need a hearty lasagna, all the layers and fix ins, but less the gluten!

So that’s going to wrap it up with this special food vegan zucchini lasagna recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!