Vegan Zucchini Lasagna

ImageThis is one of my favorite recipes. I’ll quit the chatter and just post it.

You’ll need

  1. 3 large zucchini
  2. spinach ricotta, (from a previous post)
  3. half a jar of spaghetti sauce
  4. mushrooms
  5. half an onion
  6. 3 cloves of garlic
  7. bread crumbs
  8. walnut parmesan
  9. salt
  10. nice olive oil to spray

First cut the zucchini into long planks, I do part in the bottom of the lasagna pan, the other half on a cookie sheet.  Lightly spray the bottom of the tray and pan with oil, lay the zucchini flat, spray the zucchini and salt the heck out it.  Then broil them until they are brown.  I do it in two batches. Image

They have to brown or the baked lasagna will be too wet.


While you are browning the zucchini, make the ricotta, and start the sauce.  To make the ricotta please see the linked recipe.  To make the sauce, cut the mushrooms, onions, and garlic.  Lightly spray the pan, put in the garlic until it’s fragrant, then add the onions until the get a little translucent and add the mushrooms.  Cook the veggies until the mushrooms are done to your taste.  I like mine floppy.  When it’s all done, add the half jar of pasta sauce.  I use the cheap mushroom pasta sauce from Wegmans.  It’s delicious.

ImageWhen all the individual components are done, start layering! First a layer of zucchini.  You will have to add to the layer in the bottom of the pan, because it’ll shrink when you broil it.  Try to cover the bottom really well, the bottom layer matters more than the second. Then spoon the spinach ricotta ontop of the zucchini.  It is ugly.  The best way to do it is to plop big spoonfuls on top of the zucchini and spreading it gently.


Then spread half of the sauce on top of the ricotta, then do it all again.

It is not pretty, but I swear it’s tasty in the end!


If you are still with me, we’re almost done!

Now throw whatever bread you have at home in a blender and make some crumbs.  It is about 4 small pieces of bread or one massive chunk depending on the bread you have.  I think the heels taste better.
Sprinkle them over the top.  I do a think layer but cover the whole top, being sure to get the sides and corners.  Then sprinkle the walnut parm over the top.  I use a generous amount because I just love the stuff.


Then stick the lasagna in the oven at 350 degrees for 20 minutes and voila! You have tasty tasty low calorie food. Let it sit for at least 10 minutes before you cut it or it’ll fall apart.

ImageEnjoy!!! I swear it’s absolutely amazing. There are six very generous servings and a little less than 200 calories per piece.

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3 Responses to Vegan Zucchini Lasagna

  1. Kinenchen says:

    We do something like this a lot with whatever veg is left at the end of the week, usually with spinach and lentils. Do you add nutritional yeast? I think you’d like it. It’s one of the most underrated seasonings ever as far as I’m concerned. I LOVE your idea to put the spinach into the ricotta! Genius.

  2. Kristy says:

    U should open a zucchini restaurant. Everything zucchini! 🙂

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