Recipes in the world of Flavilo

Vegan lasagna with zucchini slices and lentil tomato sauce

Vegan Zucchini Lasagna

Vegan Zucchini Lasagna offers a light and healthful twist on classic lasagna. Zucchini slices flawlessly replace traditional pasta, contributing a refreshing and distinctive flavor to the dish. The rich and nourishing lentil tomato sauce complements a vegan diet perfectly, rendering the dish both satisfying and delectable. This meal is an ideal choice for a light lunch or dinner, suitable for both weekdays and special occasions. Prepare this recipe whenever you crave a wholesome and mouthwatering vegan dish that will undoubtedly impress your dinner guests!

Prep Time 20 min
Preparation 35 min
Total 55 min
250 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 3 Zucchini
⭕ 400 ml Tomato sauce
⭕ 200 g Cooked lentils
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 10 g Fresh basil
⭕ 2 tbsp Olive oil
⭕ 1 tsp Salt
⭕ 1 pinch Black pepper
⭕ 100 g Vegan cheese (optional)

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    Preparation Steps

    1

    Preheat the oven to 350°F (180°C) and lightly grease a baking dish.

    2

    Wash the zucchini and thinly slice lengthwise to create lasagna sheets.

    3

    Finely chop the onion and garlic, then sauté in olive oil in a skillet until softened.

    4

    Add the cooked lentils and tomato sauce, then season with salt, pepper, and chopped basil. Simmer for a few minutes.

    5

    Place a layer of zucchini slices on the bottom of the baking dish, then spread a portion of the lentil tomato sauce over it. Continue layering until all ingredients are used.

    6

    If using vegan cheese, sprinkle it on top.

    7

    Bake the lasagna for 30-35 minutes, or until the zucchini is tender and the top is lightly browned.

    8

    Let it rest for 5-10 minutes before slicing and serving.