This vegan gluten-free lasagna is easy to make, healthy, and delicious. Made with zucchini, spinach, and a creamy sauce, it's perfect for a weeknight dinner. – it’s Gluten-free, dairy-free, and WFPB.
Start by cutting the zucchini into thin slices. The easiest way to do this is with a mandoline.
Preheat the oven to 375 °F (190 °C).
Salt zucchini. Once you have the thin slices of zucchini, lay them across chopping boards or baking trays and liberally sprinkle salt on them and leave to sit for 15 minutes. This helps to remove water from the zucchini, so the lasagne isn’t too wet.
Make the tofu ricotta. Meanwhile, add the tofu, nutritional yeast, lemon juice, olive oil, and spinach to a food processor. Blend on low speed until well combined into a thick paste – it shouldn’t be dry and crumbly or too wet. If it’s too dry, add a little water or extra olive oil, but only a very small amount at a time until it stops looking dry.
Dry zucchini. After the zucchini has sat for 15 minutes, carefully dab the slices with paper towels to remove the salt and water that has been released. Optional: rinse them off to ensure all the salt has been removed, but still dab them dry afterward with paper towels.Note: press them with your hands over the sink to remove the excess liquid.
To build the lasagne, start by spreading ¼ of the marinara on the base of the casserole dish. Then add slices of zucchini, slightly overlapping each other. Followed by ⅓ of the tofu ricotta. Repeat this 2 more times. Then finish with a final layer of zucchini slices and the final ¼ of the marinara sauce. Add dollops of vegan pesto to the top (optional). So the layers should be as follows: 1. Marinara sauce 2. Zucchini 3. Ricotta
Continue in that order and finish with marinara sauce and pesto sauce on top.
Bake in the oven for 45 minutes uncovered, turning halfway.
Optionally add vegan parmesan to the top, then return to the oven for another 15 minutes.
Leave to sit for 15 minutes before slicing and serving.