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Zucchini Lasagna

Like Momma makes it - but better!
Leftovers keep for 2-3 days in the refrigerator or up to 1 month in the freezer.
This recipe was taken from the Minimalist Baker website. For other amazing recipes and ideas see their website: https://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/

Prep Time20 minsCook Time1 hrTotal Time1 hr 20 minsYields1 Serving
 RICOTTA:
 3 Cups Raw Macadamia Nuts OR Soaked Blanched Almonds OR 16-Ounce Block Extra Firm Tofu
 2 Tbsp Nutritional Yeast
 1/2 Cup Fresh Basil, Finely Chopped
 2 Tsp Dried Oregano
 1 Medium Lemon, Juiced 
 1 Tbsp Extra Virgin Olive Oil (Optional)
 Salt And Pepper To Taste
 1/2 Cup Water (If Using Tofu Start with 1 Cup And Add Little As You Need It As It Requires Much Less Water)
 1/4 Cup Vegan Parmesan Cheese (Optional)
 THE REST:
 1 28-Ounce Jar Favourite Marinara Sauce 
 3 Medium Zucchini Squash Thinly Sliced
1

Preheat oven to 375 degrees F (176 C).

2

Add the macadamia nuts (or substitutes) to a food processor or blender and mix to combine, scraping down sides as needed until it forms a thick firm meal.

3

Add the remaining ingredients to the blender: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper, water and vegan parmesan cheese (optional) and blend until it forms a well-puréed mixture/paste. Set this aside.

4

Pour about 1 cup of marinara sauce into a baking dish and layer with a line with the thinly sliced zucchini.

5

Spread the ricotta mixture over the zucchini and gently spread into a thin layer. Then spread on a layer of marinara sauce and then top with more zucchini slices.

6

Continue this process until all filling and zucchini are used up. Make sure the top two layers are zucchini and then sauce and sprinkle on the vegan parmesan cheese if using.

7

Cover with foil and bake for 45 minutes, then remove the foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife.

8

Allow to cool for 10-15 minutes before serving.

Rating
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Ingredients

 RICOTTA:
 3 Cups Raw Macadamia Nuts OR Soaked Blanched Almonds OR 16-Ounce Block Extra Firm Tofu
 2 Tbsp Nutritional Yeast
 1/2 Cup Fresh Basil, Finely Chopped
 2 Tsp Dried Oregano
 1 Medium Lemon, Juiced 
 1 Tbsp Extra Virgin Olive Oil (Optional)
 Salt And Pepper To Taste
 1/2 Cup Water (If Using Tofu Start with 1 Cup And Add Little As You Need It As It Requires Much Less Water)
 1/4 Cup Vegan Parmesan Cheese (Optional)
 THE REST:
 1 28-Ounce Jar Favourite Marinara Sauce 
 3 Medium Zucchini Squash Thinly Sliced

Directions

1

Preheat oven to 375 degrees F (176 C).

2

Add the macadamia nuts (or substitutes) to a food processor or blender and mix to combine, scraping down sides as needed until it forms a thick firm meal.

3

Add the remaining ingredients to the blender: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper, water and vegan parmesan cheese (optional) and blend until it forms a well-puréed mixture/paste. Set this aside.

4

Pour about 1 cup of marinara sauce into a baking dish and layer with a line with the thinly sliced zucchini.

5

Spread the ricotta mixture over the zucchini and gently spread into a thin layer. Then spread on a layer of marinara sauce and then top with more zucchini slices.

6

Continue this process until all filling and zucchini are used up. Make sure the top two layers are zucchini and then sauce and sprinkle on the vegan parmesan cheese if using.

7

Cover with foil and bake for 45 minutes, then remove the foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife.

8

Allow to cool for 10-15 minutes before serving.

Zucchini Lasagna

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