Easy Vegan Zucchini Lasagna recipe
Are you ready for a luxe, savory, and velvety vegan lasagna made with zucchini, fresh herbs, caramelized leeks and covered in a cheesy, creamy vegan sauce? If so, then this easy vegan gluten-free lasagna recipe is just what you need. I've been saving this easy gluten-free vegan lasagna recipe for a while because it's a creamy, cheesy, and decadent recipe that everyone always asks me for. It doesn't taste vegan, it doesn't taste gluten-free, but it does taste absolutely mouthwatering and cheesy. Think velvety thinly sliced zucchini cradled in a creamy cheesy sauce and accented by spicy peppers and soft caramelized leeks. It's so incredibly good...and it is super easy to make.
Ingredients
- 5 Zucchinis
- 2 Leeks Sliced
- 3 cloves Garlic Finely chopped
- 1 cup Sweet Corn
- 2 Red Bell Peppers Diced
- 1 Yellow Bell Pepper Diced
- 1 cup Plant Milk Coconut or Cashew milk
- 2 tbsp Nutritional Yeast
- 1 tsp Sea salt or Kosher Salt
- ½ tsp Ground Nutmeg
- ½ tsp Black Pepper
- ½ tsp Ground Cumin
- 2 tsp Rosemary Fresh or dried
- ½ cup Shredded Vegan Cheese
- 1 bunch Fresh Basil Chopped
Instructions
- Preheat oven to 400F.
- Grease a baking pan with olive oil and set it aside. Next, rinse the zucchini and cut the ends off. Slice the zucchini into fine slices. Place a layer of zucchini slices at the bottom of the greased pan, covering it completely.
- Heat olive oil in a pan and add the sliced leeks, bell peppers, corn, and minced garlic. Let the veggies cook for a few minutes while stirring occasionally until the leeks start to soften. Season with salt, rosemary, cumin, nutmeg, and pepper.
- Add half of the leek and pepper mix on top of the sliced zucchini and spread it out evenly. First Layer of sauce: Pour half of the coconut milk vegan béchamel sauce over the veggies and sprinkle a spoonful of nutritional yeast on top. Next, place half of the remaining zucchini slices evenly over the veggies. Top with the rest of the leeks and pepper mix and spread it out evenly.
- Sprinkle with nutritional yeast and place the rest of the zucchini slices on top. Pour the rest of the coconut milk over the lasagna. Sprinkle cheese on top of the lasagna and season with salt and pepper.
- Cover the lasagna with tin foil and cook in the oven for 35-40 minutes. Remove the tinfoil in the last 10 minutes of cooking. Serve the lasagna with a garnish of freshly chopped basil. Enjoy.Note: You can layer with gluten-free lasagna noodles along with each zucchini noodle layer to make the lasagna just like a regular lasagna.
Notes
How to make vegan zucchini lasagna less soggy
Vegan zucchini lasagna can sometimes turn out soggy if the zucchini is not prepared properly. Here are some tips to make your vegan zucchini lasagna less soggy:
- Salt the zucchini: After slicing the zucchini, sprinkle some salt on both sides and let them sit for about 10-15 minutes. This will help draw out excess moisture from the zucchini slices.
- Pat the zucchini dry: Use paper towels to pat the zucchini slices dry to remove any excess moisture.
- Use a thinner layer of zucchini: Instead of using thick layers of zucchini, use thinner slices to prevent the lasagna from becoming too wet.
- Add a layer of gluten-free breadcrumbs: Adding a layer of breadcrumbs between the zucchini and sauce can help absorb any excess moisture.
- Bake the lasagna uncovered: Avoid covering the lasagna while baking, as this can trap steam and make it more soggy.
- Let it rest: After taking the lasagna out of the oven, let it rest for about 10-15 minutes before cutting and serving. This will allow the lasagna to set and prevent excess moisture from escaping.