Zucchini Lasagna

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. No one would ever taste it is entirely vegan.

First of all I have to admit this easy recipe will have more ingredients than most of my as my other recipes like this Mujadara, the Awesome Sauce, or my Chimichurri Sauce.
This is simply because I tested it on and off and this final combination I bring you wins for me.

Once you’ve give it a try you will know these extra ingredients are so worth it.

If you’re looking more family dinner ideas use the search bar.

Why you should make this Zucchini Lasagna

As always there are a number of good reasons to make this recipe. My favorites are that this is:

• budget friendly
• easy to make with step by step pictures so you see and know exactly what to do
• full of flavor
• creamy and satisfying

 

• cheesy
• texture perfect, which I can tell the mushrooms really do it
• filling which is amazing since we are talking about a low carb meal.

What you need for this Zucchini Lasagna recipe

• zucchinis
• olive Oil
• vegan Ricotta
• garlic
• mushrooms

 

• marinara
• vegan Parmesan
• onions
• vegan Mozzarella
• Italian herbs

How to make Zucchini Lasagna

You will need a 8×11 inch casserole dish so this is a good time now to have it on hand and preheat your oven to 400°F.

Wash, clean and slice your zucchinis. Heat a skillet with 1 tsp olive oil (reserve the remaining 2 Tbs for later). When the oil is hot, add zucchinis and season with a pinch salt and pepper. Fry for around 5 minutes, set aside and remove remaining oil from the pan.

Use kitchen crepe and remove any liquid from the zucchinis, this will help that these don’t turn out watery.

In the same pan heat remaining olive oil, add onions and garlic. Fry for around 2 minutes then add mushrooms and fry for 3 minutes longer. Make sure that there is no more excess liquid from the mushrooms in the pan. Otherwise continue frying until it is gone. Season with a pinch of salt and pepper, add Italian seasoning and add marinara. Cook for 1 minute longer.

Assembling: start with a layer of marinara sauce on the bottom of your casserole. Add zucchinis, a bit vegan ricotta, marinara, vegan Mozzarella and vegan Parmesan. Repeat this until everything is used.

The last layer should be marinara and ricotta, finished with a bit Mozzarella and Parmesan. Bake for around 35 minutes. After baking let cool it down for around 5 minutes, serve on plates.

My Zucchini Lasagna makes an amazing option for dinner, lunch, make ahead meals and much more.

Pro tip: meal prep

You can prepare everything in advance, even baking.

Yes it is delicious also cold. It will stay fresh in a container with a lid for around 5 days in the fridge.

Looking for more lasagna recipes these are great:

• Pumpkin Lasagna
• Eggplant Lasagna
• Enchilada Lasagna (vegan, gluten free)
• Buffalo Cauliflower Lasagna

Give my Zucchini Lasagna a go for yourself and tag me on Instagram or Facebook.

Share your remakes!

Cheers, Florian.