Vegan Ricotta Zucchini “Lasagna”
Often times our personal chef clients will request a recipe for a dish they loved and they always get the same answer – we don’t normally use recipes! But you’re in luck because we put together a recipe for our vegan ricotta zucchini lasagna. You’re gonna love it (even if you aren’t vegan) so we obviously highly recommend giving it a try or you could just call us and we’ll make it for you! 😉
Are you vegan? Mint has Vegan meal prep options available. Give us a call to chat about it, we’d love to hear from you!
Vegan Ricotta Zucchini “Lasagna”
Vegan, Low-carb, Gluten-free & Dairy-free!
Servings: 6 servings
Calories: 82.3kcal
Equipment
- Mandoline
Ingredients
- 1 each Vegan ricotta recipe (See separate recipe)
- 1 each Tomato basil sauce recipe (See separate recipe)
- 3-4 each Zucchini or yellow squash longer/thicker ones work best
- Salt + pepper To Taste
Instructions
- Prepare the tomato sauce and ricotta beforehand.
- Preheat oven to 400 degrees.
- Cut both ends off of the zucchini. Using a mandolin, slice length-wise on a medium-thick setting. Make sure the zucchini slice is whole. (about 1/8”-1/4” thick)
- In a 9X9 glass dish, coat the bottom with a little of the sauce. Line the bottom with zucchini slices, overlapping them slightly. Make two layers, season.
- Spread half of the ricotta evenly over the zucchini using a spatula. Cover with some of the sauce.
- Repeat layering with the remaining zucchini with the last layer ending with the remaining tomato sauce. Cover top with vegan parmesan or mozzarella if desired or leave plain.
- Bake for about 15-20 minutes until the zucchini is just cooked through.
- Let cool slightly before serving or can be refrigerated and enjoyed within a week.
Notes
Lasagna image credit
Photographer: Jennifer Causey
Food Stylist: Margaret Monroe Dickey Prop Stylist: Claire Spollen
Nutrition
Calories: 82.3kcal
Tomato Basil Sauce (or Soup)
Use this recipe as a sauce or add more liquid to make a soup!
Servings: 4
Calories: 180kcal
Equipment
- Blender
Ingredients
- 4-6 pieces Vine-ripe tomatoes diced
- 1/2 onion diced
- 2-3 cloves garlic cloves sliced
- 1 handful fresh basil
- Dried Italian herbs
- Salt & Pepper
- 1 cup Broth of choice (2 cups if making soup)
Instructions
- Sauté the onions until lightly browned, add garlic & cook 1-2 more minutes (be careful not to burn
- Add tomatoes, dried herbs, broth, salt & pepper. Bring to a boil then reduce to a simmer.
- Let cook so the flavors can develop for 10-15 minutes or so. (Add a touch more liquid if needed
- Remove from the heat and let cool until room temp. Add to Vitamix or blender along with the fresh basil and puree until smooth
Nutrition
Calories: 180kcal
Cashew Ricotta Recipe
Vegan ricotta alternative to use for lasagna or other recipes!
Servings: 8
Calories: 120kcal
Equipment
- blender or food processor
Ingredients
- 1 1/2 cups raw cashews soaked in water
- 1/2 cup water
- 1 tbsp nutritional yeast optional
- 2 cloves garlic
- Salt and pepper To taste
Instructions
- Soak the cashews for at least 1.5-2 hours in water to cover the cashews
- Drain cashews, discarding the water and place all remaining ingredients into a blender or food processor, process until creamy. You can leave a little “chunkier” if you like.
- Taste and season to your liking with lemon, salt + pepper.
- Place in the fridge for about 30 minutes to an hour to stiffen the mixture or use right away if needed.
Notes
Makes approx. 16 ounces.
It can be stored in the fridge for up to a week or in the freezer for up to 3-4 weeks.
Cashew image photo by Jenn Kosar on Unsplash
Nutrition
Calories: 120kcal