Vegan Zucchini Lasagna with Tofu Ricotta (not watery) gluten-free
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Vegan Richa · by Vegan Richa★ 5.0 (39)

Vegan Zucchini Lasagna with Tofu Ricotta (not watery) gluten-free

NUTRITION · PER SERVING75M COOK
CAL 11%·PRO 34%
CARBS 20G37% OF CAL
6G FIBER7G SUGAR7G OTHER
FAT 10G41% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A grain-free zucchini lasagna layered with red lentils, creamy tofu ricotta, and marinara sauce. Hearty and protein-rich, this can be assembled ahead and baked when ready.

mainitaliancasseroletofubeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 28- ounce marinara sauce or herbed pasta sauce (or make my recipe linked in the notes)
  • 3 medium zucchini squash, thinly sliced with a mandolin or knife
  • 1/4 cup red lentils (, dry Split red lentils, washed and soaked for 5 mins in warm water if needed)
  • 14- ounce block firm tofu (, drained and pressed dry for 10 minutes)
  • 1 tbsp extra virgin olive oil
  • 3 Tbsp nutritional yeast
  • 2-3 tbsp lemon juice
  • zest of half a lemon (optional)
  • 1/4 cup almond flour (or omit for nutfree)
  • 2 tsp oregano
  • 2 cloves of garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup fresh basil
  • 4 oz fresh or frozen(thawed) spinach
  • Garnish: pepper flakes (,basil, extra virgin olive oil, vegan cheese shreds)
PREP
15M
SODIUM
681MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.