How to Make the BEST Vegan Zucchini Lasagna
Gather up your ingredients to get started cookin’!
Make Tofu Ricotta: Puree tofu, spinach, nutritional yeast, garlic powder, lemon juice, Italian seasoning, oregano and salt in a blender.
Make Bechamel: Heat oil, add flour mix with a whisk. Add milk and stir until smooth. Add nutritional yeast, miso and garlic powder. Cook 5 minutes.
Thinly slice the zucchini.
Spread 3/4 cup marinara sauce over bottom of a 9 x 13 casserole dish. Top with a layer of zucchini strips.
Spread 1/2 cup tofu ricotta over the top of the zucchini.
Followed by 3/4 cup of marinara sauce.
Spoon on 2 tablespoons of bechamel sauce over the tomato sauce.
Repeat layers twice.
Top with a final layer of zucchini slices and the remaining marinara sauce. Save the rest of the bechamel for later.
Cook uncovered at 400° F. Top with bechamel sauce and cook another 15-20 minutes or until bubbly and hot. Let sit 15 minutes before serving.
Serve it up with more bechamel sauce on top on and your favorite pasta side dishes!
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