00743 11 40 Vegan noodles 11 55. 007431 69 40 69 C 47. Serve up at this delicious vegan zucchini lasagna during the holidays or anytime. It’s healthy and low-carb and everyone will love it.
This vegan Zucchini Lasagna is sure to be a hit at your dinner table, and you don’t have to be a low-carb eater to love it. It has all the flavors of your favorite lasagna, with just 14 net carbs per serving and 16 grams of protein. Smoky, grilled zucchini slices are layered over a tasty, veggie-packed marinara sauce with chunks of vegan sausage, a yummy tofu ricotta and vegan cashew parmesan cheese. In this tasty vegan Zucchini Lasagna, ribbons of grilled zucchini zoodles replace lasagna noodles, cutting down on the carbohydrates and amping up the healthfulness.
But if you think this is a recipe strictly for health freaks, think again. My teen, who claims he is allergic to everything healthy, gobbled it up and took seconds. I made this recipe in a skillet just for the ease of it, but if you want a nicer presentation you can make it in a baking pan, as you would any lasagna. The reason this recipe works is that there is no deprivation here. You have all the deliciousness of a classic vegan lasagna.
The grilled zoodles are incredibly tasty and are perfect with the ricotta and marinara. The lasagna even slices nicely if you let it stand long enough, although keep in mind it won’t set up as firmly as a regular lasagna. But it’s all very delicious, and in the end that’s all that matters. Why you will love this Vegan Zucchini Lasagna It’s delicious. The smoky, grilled zucchini noodles are so good with the tofu ricotta and the cashew parm. The mozzarella on top melts into a golden-brown pool that adds texture and creaminess to every bite.
Like I said, if a picky teen who thinks Takis and Sprite should be the mainstays of his diet — and tries every trick in the book to make it so — can love it, who won’t? It’s a lasagna, so yes, there are a few steps involved, but this is not a difficult recipe by any means and even if you are new at this there is no reason you should not be able to make it with decent success. You can make this in a skillet, as I did, to reduce cleanup and hurry things up, but you can also just do the final layering in a baking dish for a nicer presentation. Every serving has 282 calories, 16 grams of protein and six grams of fiber. And, if you’re a low-carb eater, it has just 14 grams of net carbs, which is wonderful.
Half a tablespoon for the zucchini and the remaining for the marinara sauce. Chop or dice the veggies in a small dice, about the same size so they cook evenly together. I used Beyond but any vegan sausage is fine here. Break it with your fingers into large chunks. Use 1 tablespoon if using fresh.
You already have heat with the ground black pepper. I love San Marzano tomatoes in any marinara, but you can use plum tomatoes. Break the whole tomatoes in your finger and use the entire can, juices and all. I use my homemade parm linked here. Heat a grill pan and spray with cooking spray or brush with a little bit of oil.