Cover the bottom of your lasagna dish with a thin layer of spaghetti sauce.
Then lay down a layer of the washed zucchini “noodles” so that they overlap each other a little.
Spread a layer of vegan ricotta on top of the zucchini “noodles.”
Add a second layer of zucchini and pour another cup of spaghetti sauce on it.
Sprinkle with vegan sausage, vegan ground beef, or sauteed mushrooms.
Add another layer of zucchini “noodles” overlapping them slightly.
Spread on a layer of vegan ricotta cheese, sauce, and top it with fresh baby spinach.
Layer again with zucchini and tofu ricotta, and then add a layer of sliced tomatoes.
End with one last layer of zucchini “noodles” and more sauce.
Sprinkle on some shredded vegan mozzarella cheese and vegan pesto.
Cover with foil and bake at 375° F for 40 minutes. Then take off the foil and bake for an additional 25 minutes until bubbly.
Notes
Be sure to take to time to salt the zucchini slices to get the excess water out of it or it will make your lasagna too wet.
You can put as many layers as you want, just be sure to frequently alternate in sauce to keep it moist and ricotta or mozzarella cheese to hold it together.
Be sure to bake uncovered for the last 25 minutes to allow steam to escape and let it dry out a little.
Nutrition
Serving: 1slice | Calories: 203kcal | Carbohydrates: 17g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 856mg | Potassium: 602mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1279IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 8mg