Low-Carb Vegan Zucchini Lasagna

Recipe:

Servings: 4-6

Total time: approx. 60 minutes

• 2 large zucchinis

• 1 jar pasta sauce

• 1 tbs olive oil

• 1/2 large onion chopped

• 1/2 cup chopped walnuts

• 2-3 cups white mushrooms chopped

• 2-3 cups spinach

• Garlic powder to taste

• Italian seasoning to taste

• Black pepper to taste

• Red chili flakes (optional)

• Vegan mozzarella or parmesan to top

For the Ricotta:

• 1/2 block of firm tofu

• 2-3 tbs nutritional yeast

• 1/2 cup almonds or cashews soaked in boiling hot water for 10 minutes

• Juice of 1/2 a lemon

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 2 tsp dried basil

1. Preheat oven to 400°F

2. Thinly slice the zucchinis lengthwise. Sprinkle the slices with salt and set aside. This will bring the water out of the zucchinis.

3. Heat the oil in a medium sauce pan to medium heat. Add the onions and cook until translucent about 2-3 minutes. Add the walnuts, mushrooms, and seasonings and cook until mushrooms are soft about 2-3 minutes. This is going to act as the "meat" in the sauce. Taste the seasonings and adjust as needed. Next add the pasta sauce and simmer on low.

4. While the sauce is simmering, make the ricotta by blending all ingredients in a blender or food processor. Taste and adjust seasonings as needed. If you don't soak the almonds or cashews, the ricotta will have a chunky texture. Make sure to drain the water from the nuts before using.

5. Now dry the zucchini slices using paper towels. Assemble the lasagna in a large baking dish by first adding about half of the sauce to the bottom of the dish. Next layer half of the zucchini slices over the sauce. Then add half of the ricotta on top and evenly distribute. Layer all of the spinach over top that and then repeat the layering again starting with the sauce. Sprinkle some mozzarella or parmesan over top if you would like.

6. Bake for 30-40 minutes and enjoy!

I am not a huge proponent for low-carb recipes but I had some zucchinis and wanted to make something fun with them. This recipe turned out so delicious, I seriously didn't even miss the carbs! But I do think some garlic toast would be a nice side to help clean up some sauce off the plate! If you want a good diy vegan parmesan cheese, I posted one in my Mac n Cheese recipe which is what I topped my lasagna with. It is made with almonds or cashews, nutritional yeast, salt, and garlic powder. I didn't measure the seasonings that I added to the sauce but it turned out really flavorful. I added the mushrooms and walnuts to give a meat-like texture but they are totally optional. You could always use some veggie crumbles instead or lentils would be great as well. Comment down below if you try this recipe and what you did or would do differently!