Meatless Friday Recipe: Vegan Lasagna

When you think of lasagna, your first thought might not be “healthy” — but this recipe changes that. From the Minimalist Baker, this eight-ingredient vegan lasagna is the perfect flavorful and nutritious meal for your Friday night.

This recipe uses ribboned (thinly sliced) zucchini instead of noodles, though you can opt for eggplant, sweet potatoes, gluten-free noodles, or even regular lasagna noodles if you’d rather go the classic route. Whatever you choose, you’re promised a delicious meat-free meal!

Here are the ingredients you’ll need to make the vegan ricotta:

• 3 cups raw macadamia nuts or soaked blanched almonds* (or 1 16-ounce block extra firm tofu**, drained and pressed dry for 10 minutes)
• 2 Tbsp nutritional yeast
• 1/2 cup fresh basil (finely chopped)
• 2 tsp dried oregano
• 1 medium lemon, juiced
• 1 Tbsp extra virgin olive oil (optional)
• 1 tsp sea salt + pinch black pepper
• 1/2 cup water (plus more as needed, reduce if using tofu as it requires less)
• 1/4 cup vegan parmesan cheese (optional)

For the rest, you’ll just need…

• 1 28-ounce jar marinara sauce
• 3 medium zucchini squash, thinly sliced with a mandolin

Now that you have your ingredients, here are the steps:

1. Preheat oven to 375 degrees.
2. Add macadamia nuts to a food processor or blender and mix to combine, scraping down sides as needed. You’re looking for a fine meal.
3. Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper, water, and vegan parmesan cheese (optional). You are looking for a well-puréed mixture/paste.
4. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
5. Pour about 1 cup marinara sauce into a 9×13-inch baking dish and line with thinly sliced zucchini.
6. Scoop small spoonfuls of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of marinara sauce and then top with more zucchini slices. Continue until all filling and zucchini are used up. The top two layers should be zucchini and then sauce. Sprinkle on vegan parmesan cheese (optional), and then cover with foil.
7. Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. Let cool for 10-15 minutes before serving.
8. Serve with additional vegan parmesan cheese and fresh basil. Enjoy!

*If subbing blanched almonds, soak in cold water overnight (or 6 hours), or in very hot water for 1 hour. Then drain thoroughly and proceed with recipe as written.

**If subbing tofu, make sure it’s firm (not silken). Adjust seasonings as needed as the tofu requires a little bit more nutritional yeast, salt, and basil.