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Zucchini Lasagna Recipe (Adaptable for Vegans)

Thinly sliced zucchini replaces pasta noodles
Layered with vegetables, sauce, and cheese
Easy to make vegan and gluten-free
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Prep Time 25 minutes
Course Main Dish
Cuisine Italian-inspired

Ingredients
  

  • 3 –4 large zucchinis sliced lengthwise
  • 2 cups ricotta cheese or vegan ricotta
  • 2 cups shredded mozzarella cheese or vegan mozzarella
  • 1 cup grated Parmesan cheese or nutritional yeast
  • 1 large egg optional, omit for vegan
  • 2 cups marinara sauce vegan if needed
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 1 cup mushrooms sliced
  • 1 cup spinach chopped
  • 1 tablespoon dried Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Slice zucchinis lengthwise into thin strips. Lay them on paper towels, sprinkle lightly with salt, and rest for 15 minutes to remove excess moisture.
  • Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic.
  • Add bell pepper and mushrooms; cook until tender. Stir in spinach until wilted. Season well.
  • In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, and egg (if using). For vegan, use plant-based alternatives and omit egg.
  • Spread marinara sauce in a baking dish. Layer zucchini, cheese mixture, and vegetables. Repeat layers.
  • Finish with sauce and remaining cheese. Cover with foil and bake 30 minutes.
  • Uncover and bake another 20–25 minutes until bubbly and golden. Let rest 10 minutes before slicing.

Notes

Serve with a fresh green salad or garlic bread (vegan if needed). Leftovers taste even better the next day.