Print

Vegan Zucchini Lasagna (Gluten-Free & Low Carb) Recipe

Print Recipe

★★★★★

5 from 90 reviews

This Zucchini Lasagna is a delicious, vegan, gluten-free, and low-carb alternative to traditional lasagna, using thinly sliced zucchini instead of pasta sheets. Layers of savory vegan ground ‘meat’ sauce, creamy white sauce, and melted vegan cheese create a comforting and satisfying dish perfect for a healthy dinner.

Ingredients

Scale

Zucchini Layer

  • 4–5 large zucchinis
  • Salt (for drawing out moisture)

Tomato “Meat” Sauce

  • 1 batch easy vegan ground beef (from dr.veganblog.com)
  • 750 ml tomato pasta sauce
  • 1–2 tsp Italian seasoning
  • Basil (fresh or dried, to taste)
  • Salt (to taste)
  • Black pepper (to taste)

White Sauce (choose one)

  • 2 tbsp olive oil or vegan butter
  • 2 tbsp all-purpose flour (use gluten-free flour to keep it gluten-free)
  • 480 ml unsweetened plant milk
  • Salt (to taste)
  • Black pepper (to taste)
  • Pinch of nutmeg (optional)
  • OR
  • 200 g vegan cream cheese
  • 3–5 tbsp unsweetened plant milk
  • Salt (to taste)
  • Black pepper (to taste)

Topping

  • 100–150 g vegan shredded cheese (to taste)

Instructions

  1. Prepare the zucchini: Slice the zucchinis thinly using a mandolin or vegetable peeler to about 3 mm (1/8 inch) thickness. Lay the slices flat and sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture, then pat very dry with paper towels. Optionally, pre-bake the zucchini slices at 180°C (350°F) for 8–10 minutes to further reduce moisture, then pat dry again.
  2. Make the tomato “meat” sauce: Prepare the vegan ground beef according to the linked recipe from dr.veganblog.com. Combine the vegan ground beef with tomato pasta sauce, Italian seasoning, basil, salt, and black pepper. Simmer the mixture for 5–10 minutes until thick and well combined.
  3. Make the white sauce (vegan béchamel or cream cheese version): For vegan béchamel, heat olive oil or vegan butter in a pan over medium heat. Add flour and whisk for 30 seconds to form a roux. Slowly whisk in the plant milk, cooking for 3–5 minutes until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg if using. For the cream cheese version, mix vegan cream cheese with plant milk until smooth and pourable. Season with salt and pepper to taste.
  4. Assemble the lasagna: Preheat your oven to 190°C (375°F). Spread a thin layer of the tomato sauce on the bottom of a baking dish approximately 20×30 cm (9×13 inches). Layer zucchini slices over the sauce, followed by a layer of white sauce. Repeat the layering process: tomato sauce, zucchini slices, white sauce. Finish with a top layer of tomato sauce and sprinkle vegan shredded cheese evenly over the surface.
  5. Bake: Place the assembled lasagna in the preheated oven and bake until the top is bubbly and golden, approximately 25-30 minutes. Let the lasagna rest for 10 minutes before serving to set.

Notes

  • Salting the zucchini slices is crucial to remove excess moisture and prevent a watery lasagna.
  • Pre-baking zucchini slices is optional but helps to firm them up for better texture.
  • You can choose between vegan béchamel or cream cheese white sauce depending on your preference.
  • To keep it gluten-free, ensure to use gluten-free flour in the béchamel sauce.
  • Use vegan shredded cheese varieties that melt well, like those based on mozzarella or cheddar alternatives.
  • Letting the lasagna rest before cutting helps it hold together better.

Keywords: zucchini lasagna, vegan lasagna, gluten-free lasagna, low carb lasagna, vegan pasta alternative, healthy lasagna

Find it online: https://www.sanacooks.com/vegan-zucchini-lasagna-gluten-free-and-low-carb-recipe/