Healthy Zucchini Lasagna

Healthy Zucchini Lasagna is a delicious, low-carb, Vegan, wheat-free and gluten-free made with zucchini ribbons, organic red marinara sauce, and almond 'ricotta' cheese! This recipe uses zucchini ribbons in place of pasta but is still satisfying and full of Lasagna flavor.

Total Time:
1hr
Serves:

9 Squares

INGREDIENTS:

Vegan Ricotta:

2 cups raw soaked blanched almonds

1/2 cup fresh basil

2 tsp dried oregano/Italian Seasoning

1 medium lime(~1 Tbsp )

1 Tbsp extra virgin olive oil

1 tsp salt + pinch black pepper

1/2 cup Almond milk

1/4 cup vegan Parmesan cheese (optional)

Marinara Sauce:

2 Cups store brought Marinara sauce or you can prepare from scratch(using below ingredients)

1 tbsp olive oil

1 medium sized chopped onions

1 tsp Garlic powder

1 tsp Italian seasoning

1 chopped tomato

1/2 cup tomato puree

salt

Other:

3 medium zucchini

2 tbsp Vegan Parmesan cheese(optional for toppings)

METHOD:

1. Preheat oven to 375 degrees F, Slice the zucchini like ribbon using peeler.

2. Add soaked almond to a blender and mix to combine,blend it until fine meal.

Add remaining ingredients: fresh basil, oregano/Italian seasonings, lime juice, olive oil, salt, pepper, almond milk and vegan Parmesan cheese. Make a well-pureed paste. Adjust the seasoning accordingly. Vegan Ricotta is ready

3. To prepare marinara sauce, heat the olive oil in medium pan, Add onions and garlic powder and saute until the onions begin to soften and turn translucent about 4-5 minutes. Add Italian seasonings, tomato and tomato puree. Cook in low heat until the oil leaves from the side of the pan for about 30-40 mins. Add more water as required.

4.Now the zucchini slice, Marinara sauce and ricotta is ready to assemble.

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

5. 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.

6. 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.

Note:

You can replace Zucchini with Yellow squash/Eggplants.

Blanched almonds should be soaked in cold water overnight (or 6 hours), or in very hot water 1 hour

Comments

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