Zoodle Vegetable Lasagna (Vegan, Gluten Free, Grain Free)

Do you love Italian food, but not how it makes you feel? Here’s a version of lasagna that is as delicious as it is light and nourishing. Plus it uses up zucchini, so what’s not to love about that??? It is still zucchini season in my neighborhood after all 🙂

This recipe uses zucchini as the noodles (zoodles) for the lasagna instead of traditional pasta. I also made a vegan ricotta type cheese, but of course you could use regular ricotta or cottage cheese. Zucchini have tons of moisture so the trick for this is to get some of that moisture out before assembling the lasagna. Otherwise you will end up with a soup.  I prepared the zoodles and the cashew ricotta cheese the day before so assembling this was pretty quick.

Lasagna made with Zucchini Noodles "Zoodles" (Vegan, Gluten Free, Grain Free)

Lasagna made with Zucchini Noodles “Zoodles” (Vegan, Gluten Free, Grain Free)

Zoodle Vegetable Lasagna

 

Ingredients:

 

  • 1 giant baseball bat sized zucchini or 2-3 smaller ones, cut into strips. You need enough strips to entirely cover your baking dish about three times.

 

  • 1 jar marinara of your choice
  • 4 cloves roasted garlic (optional)
  • 1 cup roasted red pepper (optional)

 

  • 1 cup cashews, soaked a couple hours, then drained
  • 1/2 cup pine nuts, soaked a couple hours, then drained
  • 2-3 small lemons, juiced
  • 3-4 T nooch (nutritional yeast)
  • 1# tofu, organic, sprouted (if available), drained and crumbled
  • 1/2 – 1 tsp garlic salt

 

  •  28+ oz. frozen mixed vegetables (I used broccoli, cauliflower, and carrots), cooked and drained

 

  • Parmesan cheese (optional)

To make the Zoodles for Lasagna:

Preheat oven to 350 degrees.

Peel zucchini, cut in long thin slices. If you have a giant zucchini they tend to have giant seeds so you will want to leave out the inner seedy part. You can see in my picture that I had that situation so my slices are a little narrow and kind of chunky. I was just making do with what I had. If you are using smaller zucchini, you probably don’t even need to peel them and you can just slice through and use the whole thing. That would look a lot nicer initially, but honestly once it is baked it doesn’t make a bit of difference. Slicing Zoodles You need enough zoodles to cover your 9 x 13 baking dish several times. This is an art, not a science 🙂 Put the zoodles in a colander over the sink. Salt the zoodles, toss to spread the salt around, and let set 15 minutes or so. At the end of 15 minutes blot with a paper towel or clean kitchen towel to remove the moisture. Spray two cookie sheets with oil or use a teflex baking liner and lay zoodles on baking sheets in a single layer, overlapping slightly if necessary. Bake 10-15 minutes until soft and pliable. Dry zoodles AGAIN with paper towels or clean kitchen towel. They are now ready to use as you would use regular lasagna noodles. Baking Zoodles To make tomato sauce: (Adding these ingredients is optional; you can just use your favorite jarred sauce) Blend together marinara, 4 cloves roasted garlic, 1 cup roasted red pepper.

To make cashew ricotta: (Or just use plain ol’ ricotta or cottage cheese)

Blend together cashews, pine nuts, lemon juice, nooch, tofu and garlic salt until smooth.

Yea! Now you get to assemble the lasagna!

Preheat oven to 375 degrees.   Spray a 9 x 13 pan with oil of your choice. Spread a little tomato sauce on the bottom of the pan. Proceed to layer the ingredients as follows until you run out of stuff:

  • Zoodles
  • Vegetables
  • Dollops of cashew ricotta
  • Tomato sauce

Zoodle Vegetable Lasagna Layering  Zoodle Vegetable Lasagna Layering 2 Whatever you end up with is fine. Top with a generous sprinkling of parmesan cheese, if desired. Zoodle Vegetable Lasagna Assembled Unbaked Bake at 375 degrees for 40-50 minutes until bubbly and browned on the top.   Let cool 10-15 minutes before slicing. Use a sharp knife or spatula to cut and scoop out.   Let me know what you think if you try this!   Bon Appetit! Laurie

Zoodle Vegetable Lasagna (Vegan, Gluten Free, Grain Free)

Zoodle Vegetable Lasagna (Vegan, Gluten Free, Grain Free)

Ingredients

  • 1 giant baseball bat sized zucchini or 2-3 smaller ones, cut into strips. You need enough strips to entirely cover your baking dish about three times.
  • 1 jar marinara of your choice
  • 4 cloves roasted garlic (optional)
  • 1 cup roasted red pepper (optional)
  • 1 cup cashews, soaked a couple hours, then drained
  • 1/2 cup pine nuts, soaked a couple hours, then drained
  • 2-3 small lemons, juiced
  • 3-4 T nooch (nutritional yeast)
  • 1# tofu, organic, sprouted (if available), drained and crumbled
  • 1/2 - 1 tsp garlic salt
  • 28+ oz. frozen mixed vegetables (I used broccoli, cauliflower, and carrots), cooked and drained
  • Parmesan cheese (optional)

Instructions

To make the Zoodles for Lasagna:

Preheat oven to 350 degrees.

Peel zucchini, cut in long thin slices. If you have a giant zucchini they tend to have giant seeds so you will want to leave out the inner seedy part. You can see in my picture that I had that situation so my slices are a little narrow and kind of chunky. I was just making do with what I had. If you are using smaller zucchini, you probably don't even need to peel them and you can just slice through and use the whole thing. That would look a lot nicer initially, but honestly once it is baked it doesn't make a bit of difference.

You need enough zoodles to cover your 9 x 13 baking dish several times. This is an art, not a science.

Put the zoodles in a colander over the sink. Salt the zoodles, toss to spread the salt around, and let set 15 minutes or so. At the end of 15 minutes blot with a paper towel or clean kitchen towel to remove the moisture.

Spray two cookie sheets with oil or use a teflex baking liner and lay zoodles on baking sheets in a single layer, overlapping slightly if necessary. Bake 10-15 minutes until soft and pliable.

Dry zoodles AGAIN with paper towels or clean kitchen towel. They are now ready to use as you would use regular lasagna noodles.

To make tomato sauce: (Adding these ingredients is optional; you can just use your favorite jarred sauce)

Blend together marinara, 4 cloves roasted garlic, 1 cup roasted red pepper.

To make cashew ricotta: (Or just use plain ol' ricotta or cottage cheese)

Blend together cashews, pine nuts, lemon juice, nooch, tofu and garlic salt until smooth.

Yea! Now you get to assemble the lasagna!

Preheat oven to 375 degrees.

Spray a 9 x 13 pan with oil of your choice.

Spread a little tomato sauce on the bottom of the pan.

Proceed to layer the ingredients as follows until you run out of stuff:

Zoodles

Vegetables

Dollops of cashew ricotta

Tomato sauce

Repeat.

Whatever you end up with is fine. Top with a generous sprinkling of parmesan cheese, if desired.

Bake at 375 degrees for 40-50 minutes until bubbly and browned on the top.

Let cool 10-15 minutes before slicing. Use a sharp knife or spatula to cut and scoop out.

http://justrealstuff.com/zoodle-vegetable-lasagna-vegan-gluten-free-grain-free/

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