Vegan Gluten-Free Zucchini Lasagna

12 80 474
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 9
Vegan Gluten-Free Zucchini Lasagna
Health Rating

Ingredients


3 cup whole/halves Macadamia nuts, unsalted (soaked, or 1 16-ounce block extra firm tofu drained and pressed dry for 10 minutes, for vegan ricotta)
2 tbsp Nutritional yeast (for vegan ricotta)
1/2 cup Basil, fresh (finely chopped, for vegan ricotta)
2 tsp Oregano, dried (for vegan ricotta)
1 whole lemon(s) Lemon juice (for vegan ricotta)
1 tbsp Extra virgin olive oil (optional,for vegan ricotta)
1 tsp Sea salt (for vegan ricotta)
1/2 tsp Black pepper (for vegan ricotta)
1/2 cup Water (for vegan ricotta)
1/4 cup (shredded) Parmesan cheese, vegan (optional, for vegan ricotta)
794 gm Marinara sauce, low sodium (about 1 jar)
3 large Zucchini (thinly sliced with a mandolin, or sub eggplant)

Instructions


1. Preheat oven to 375°F (176°C).

2. Add macadamia nuts to a food processor or blender and mix to combine, scraping down sides as needed. You're looking for a fine meal.

3. Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper, water and vegan parmesan cheese (optional). You are looking for a well-puréed mixture/paste.

4. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.

5. Pour about 1 cup marinara sauce into a 9x13-inch (or similar size) baking dish and line with thinly sliced zucchini.

6. Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of marinara sauce and then top with more zucchini slices. Continue until all filling and zucchini are used up. The top two layers should be zucchini and then sauce. Sprinkle on vegan parmesan cheese (optional), and then cover with foil.

7. Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.

8. Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for 2-3 days in the refrigerator, or in the freezer up to 1 month.

Nutrition Facts

Per Portion

Calories 474
Calories from fat 369
Calories from saturated fat 65
Total Fat 41 g
Saturated Fat 7.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 29.3 g
Cholesterol 1.8 mg
Sodium 431 mg
Potassium 771 mg
Total Carbohydrate 15.5 g
Dietary Fiber 7.2 g
Sugars 7.1 g
Protein 10.8 g

Dietary servings

Per Portion


Meat Alternative 1.5
Vegetables 2.4

Energy sources


Pygal13%414.9262118096049114.5001724931623578%369.29498818513673282.09457630670039%355.1551907122454110.8406395493935313%78%9%CarbohydratesFatProtein

Notes:

Zucchini

is a great source of potassium which helps to maintain water balance in the body!

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