This vegan zucchini lasagna is a healthy and low carb alternative to traditional lasagna! No dairy and no pasta noodles needed, it's perfect to feed a crowd!
Preheat the oven to 180C/350F. Grease a large baking dish and set aside.
Place a large non-stick pan over medium heat and add the oil. Once hot, add the onion and garlic and cook for 2-3 minutes, until tender. Add the vegan ground beef and cook for several minutes, until no longer pink. Add 1 cup of the tomato sauce and simmer for 5-6 minutes, until it has thickened. Remove from the heat.
Pour the remaining tomato sauce into the greased baking dish and spread out to cover the base completely. Add a single layer of the sliced zucchini, followed by a layer of the ricotta, a layer of the cheese sauce, and a layer of the vegan 'meat' sauce. Repeat the process until all the ingredients have been used up. Sprinkle with the vegan shredded cheese.
Bake the lasagna for 40-45 minutes, or until the edges are bubbling and the cheese has melted. Remove the lasagna from the oven and let sit for 5 minutes, before slicing and serving.
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Notes
TO STORE: Leftover lasagna should be stored in the refrigerator, covered, for up to 1 week.TO FREEZE: Place the lasagna in a freezer friendly container and store it in the freezer for up to 6 months.TO REHEAT: Reheat the lasagna in a preheated oven at 180C/350F for 10-12 minutes, until warm and bubbling.