Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan zucchini lasagna. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vegan Zucchini Lasagna is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Vegan Zucchini Lasagna is something which I’ve loved my whole life. They are fine and they look fantastic.

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.

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

The ingredients needed to make Vegan Zucchini Lasagna:

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

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.

Instructions 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!

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. Sometimes you need a hearty lasagna, all the layers and fix ins, but less the gluten!

So that’s going to wrap this up for this exceptional food vegan zucchini lasagna recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!