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Vegan Zucchini Lasagna with Lentil Bolognese and Tofu Ricotta

The dream love child between health food and comfort food - zucchini lasagna filled with luscious layers of lentil bolognese sauce and creamy tofu ricotta. Enjoy food freedom to the fullest with this healthy lasagna, stuff your face all you want and I promise you will not feel stuffed, bloated or tired afterward! Just satisfied and nourished.


If you are on the fence about swapping pasta sheets out for zucchini slices, worry not, it would not diminish your comfort food experience in any way as this lasagna cuts well, holds its shape, "meaty", hearty, and is NOT WATERY! Not to mention it's perfectly balanced, nourishing, and high in protein.


The trick to sturdy and not watery zucchini lasagna is to prep the zucchini slices to get rid of some of its moisture ahead of time. There are two common methods to achieve that - salting or grilling. I personally prefer grilling the slices to let the moisture evaporate, as salting the zucchini can sometimes make the dish a bit too salty.


If you make this recipe please let me know what you think! And you can also find me on Instagram @veganbunnychef where I share more fun foodie moments.

INGREDIENTS:

3-4 zucchini
1 cup marinara sauce
Fresh basil leaves

For Lentil Bolognese -
1 can lentils
1 small red onion, finely diced
3 garlic cloves, minced
1 cup marinara sauce
1 large carrot, chopped

For Tofu Ricotta -
1 block extra firm tofu
1 lemon, juiced
1/2 cup basil leaves
1 teaspoon garlic powder
1 tablespoon nutritional yeast


TO MAKE:

- Preheat oven to 375°F;
- Slice the zucchini into 1/3 - 1/4 inch slices, you can use a mandoline slicer, grill the slices in a non-stick frying pan over medium-low heat for 2 - 3 minutes on each side to get rid of some of the moisture;
- In a food processor, pulse all the ingredients for tofu ricotta, till combined and leaving a little bit of texture, not completely smooth;
- In a large saucepan, sauté onions with a drizzle of olive oil for about 4 minutes till soft and slightly browned, add the garlic and sauté for another minute;
- Add chopped carrots to the saucepan, cook for 3 - 4 minutes till soft, and finally, stir in the lentils and marinara sauce, continue to cook, and let the sauce thicken until most liquid is absorbed;
- Start assembling the lasagna, first evenly cover the bottom of the lasagna pan with 1/2 cup of marinara sauce, then add a layer of zucchini slices to completely cover the bottom, spread on an even layer of tofu ricotta, and finally a layer of lentil bolognese;
- Repeat in the order of zucchini, tofu ricotta, and lentil bolognese until all ingredients are used up, the final top layer should be a layer of zucchini, then add 1/2 cup of marinara sauce;
- Bake for 40-45 minutes till zucchini slices are cooked through;
- Let the lasagna rest and cool down for 10 minutes before cutting;
- Garnish with fresh basil leaves, enjoy!

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