Description
A light yet indulgent vegan lasagna made with tender roasted zucchini, creamy ricotta, and vibrant spinach.
Ingredients
Scale
- 3 large zucchinis, sliced into thin strips
- 2 cups marinara sauce
- 1 cup ricotta cheese (or a vegan alternative)
- 2 cups spinach
- 1 cup shredded mozzarella cheese (or a vegan alternative)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips and lay them out on paper towels. Sprinkle with salt and let sit for 15 minutes to draw out moisture.
- In a bowl, mix the ricotta cheese with spinach, oregano, garlic powder, salt, and pepper until well combined.
- Rinse the zucchini to remove excess salt and pat dry with a towel.
- In a baking dish, spread a layer of marinara sauce at the bottom. Layer zucchini slices, followed by a layer of the ricotta-spinach mixture, and a sprinkle of mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of marinara and the remaining mozzarella cheese on top.
- Drizzle with a bit of olive oil and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before slicing and serving.
Notes
Ensure that zucchini slices are thin and well-prepared to avoid a watery lasagna.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg