Vegan Zucchini Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 134.4
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 607.2 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 4.8 g
- Protein: 10.0 g
View full nutritional breakdown of Vegan Zucchini Lasagna calories by ingredient
Introduction
Other vegetables like spinach can be added as can mushrooms Other vegetables like spinach can be added as can mushroomsNumber of Servings: 8
Ingredients
-
850 grams Zucchini
1 tbsp Extra Virgin Olive Oil
0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
2 clove Garlic
2 cup Canned Diced Tomato (by LILSWEETIE)
0.5 cup Tomato Paste
30 gram(s) Kirkland Artichoke Hearts marinated in oil
1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
2 serving Cheese, Dairy-Free, Daiya, Mozzerella Style
2 cup Yves Veggie Ground Round - Original
Tips
Can also be made with a vegan cashew cheese.
Directions
Tomato sauce layer: Heat oil, add diced onions. Cook 3-4 min. Add garlic and continue cooking 30 min. Add tomatoes, tomato sauce, artichoke hearts and seasoning. Bring to boil then simmer for 15 min.
Zucchini Lasagna - cut slices about the width of a lasagna noodle, lengthwise.
Layer sauce, zucchini noodle, some daiya cheese, repeat.
Bake at 375 for 30 min, covered, then uncovered for 20-27 min. Allow to rest for 15 min, cut, serve.
Serving Size: makes about 8 3 inch servings
Number of Servings: 8
Recipe submitted by SparkPeople user GUNDIS.
Zucchini Lasagna - cut slices about the width of a lasagna noodle, lengthwise.
Layer sauce, zucchini noodle, some daiya cheese, repeat.
Bake at 375 for 30 min, covered, then uncovered for 20-27 min. Allow to rest for 15 min, cut, serve.
Serving Size: makes about 8 3 inch servings
Number of Servings: 8
Recipe submitted by SparkPeople user GUNDIS.