Awesome Vegan Zucchini Lasagna Recipe

 

In a food rut? My suggestion is to make Awesome Vegan Zucchini Lasagna, as I did this week. This gluten free plant-based dish is sure to perk up your taste buds. It's a simple-to-follow recipe that's tasty as all get out. 

 

 

 

Zucchini, which is at its peak during the summer, is featured in place of lasagna noodles. 

The filling is made with bright red tomato sauce, vibrant herbs and spices, and tofu,which is high in protein, fiber, calcium, and additional nutrients. This protein powerhouse builds muscle, protects your health, and lowers cancer risk.

 

 

 

Although this lasagna is low-carb and gluten-free, it's hearty and filling. Each serving is colorful, tasty, and nourishing.

 

 

Awesome Vegan Zucchini Lasagna with Arugula, Caper, and Red Pepper Salad 

 

No need to worry about handling tofu. Here are simple directions to prep tofu.

 

 

The secret to making this bland tasting high protein ingredient flavorful is to season it well. Use plenty of Italian type spices and herbs. Your meal mates and you will shout its praises.  

 

 

 

With no cholesterol and moderate cost to boot (organic tofu is approx. $2.00-$3.00 per package), this entrée is both healthy and economical.

 

 

 

Let it bubble away in the oven, while you read the Sunday paper or watch the game. If you prefer, prep it a day ahead so the flavors meld. Allow a half hour prep time and an hour cook time. Whenever you decide to cook it, take it from me, it's fun to assemble, cook, and serve.

 

 

Awesome Vegan Zucchini Lasagna Recipe

 

 

 

Ingredients:
 

 

1 14 oz.-16 oz. container firm or extra firm organic tofu that has been drained

4 medium organic zucchini

2 15 oz. cans crushed, chopped, or diced organic tomatoes including juice, or a jar of ready-made tomato sauce, or fresh in-season tomatoes instead

1 can (4 oz.) organic mushrooms or 1/2 cup fresh mushrooms chopped

1 medium chopped organic onion

4 fresh garlic cloves peeled and minced

1 cup fresh chopped basil (1/2 cup for sauce and 1/2 cup for tofu)

2 teaspoons dried thyme (half for sauce and half for tofu) or 2 Tablespoons fresh chopped thyme (half and half)

2 Tablespoons of fresh chopped sage (half for sauce and half for tofu) or 2 teaspoons dried sage (half for sauce and half for tofu)

1/4 cup fresh oregano (half for sauce and half for tofu)

 

Optional: Adding extra items to the sauce adds depth, increases thickness, nutrients, and calories. Try adding one or more of the following: 1/2 cup fresh tomatoes, 1-6 oz. can organic tomato paste, 2 organic chopped carrots, 1 organic red pepper chopped, 1 teaspoon hot pepper flakes, bunch organic parsley chopped, a few sprigs of rosemary, beans or legumes, or other seasonings you enjoy.

 

TIP: Although this recipe has many ingredients, you can simplify it by replacing all the herbs and spices with a ready-made Italian seasoning blend

 

What to Do:

 

1.    Gather ingredients including a 13"x9"x2 1/4" baking pan or similar. Preheat oven to 400 degrees Fahrenheit. Drain tofu for at least 10-15 minutes, then mash or chop drained tofu. 

 

2.   Cut off end pieces of 4 medium organic zucchini. Zucchini is often sandy, so scrap and rinse zucchini. Slice each with a mandolin slicer or by hand. Make pieces about 1/8 " thick. Here's a photo to show you how 2 zucchini look, after they have been scrapped clean, and the other two have been sliced thin.

 

3.  Chop onion and mince garlic. Brown onion and garlic in a small frying pan, and put half into the tofu bowl.

 

4. In a bowl, combine all ingredients that are going into the sauce including chopped onion and garlic and blend them together. I like thick sauce so I always add an optional can of tomato paste.

 

5. Spread a layer of tomato sauce on the bottom of the baking dish and put a layer of zucchini over it. 

 

6. Spread the tofu mixture over that. Top with a third layer (zucchini layer). Top with remaining tomato sauce. Grind on fresh pepper and salt to taste. Add parsley, basil, or other fresh herbs as a garnish. May also add vegan cheese shreds.

 

7. Cover with aluminum foil and bake in a 400 degree F oven for approximately three-quarters of an one hour. Uncover and cook until zucchini is soft and lightly browned. Test to see whether a knife will cut through a piece easily.

See how fun it was to make? Only seven steps and you're done!

 

Awesome Vegan Zucchini Lasagna is the perfect dish to eat on the weekend, either for brunch or dinner. It serves 4-6 generous portions, with leftovers.

 

 

Before you go, please comment.

 

Have you ever made Lasagna out of zucchini?

 

Please share below.

 

Are you trying to replace animal sourced protein with Whole Food Plant-based Protein? Would you like to try this recipe? Please let me know.

 

I appreciate each comment, but will not publish those with links. Thanks for understanding.

 

If you want a taste-treat, or are vegan, or have friends or family who eat plant-based, this is a good dish to serve. It also is a great dish to bring to a potluck or other type of event.

 

Please let me know when you make it. If you found this post interesting, please share on social media with a link-back to this post.

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