Are you craving a mouthwatering lasagna that's not only incredibly delicious but also completely vegan and paleo-friendly? Prepare to be amazed by this revolutionary recipe that transforms traditional lasagna into a nutrient-packed, diet-friendly masterpiece! Using zucchini as a clever pasta replacement and bursting with vibrant vegetables, this lasagna will make you forget all about heavy, cheese-laden versions. Get ready to impress your taste buds and your health-conscious friends with a dish that proves healthy eating can be absolutely spectacular!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 medium zucchinis, sliced
- 1 cup mushrooms, sliced
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cups spinach
- 1 can crushed tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup nutritional yeast
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Wash and slice zucchinis lengthwise into thin, even strips using a mandoline slicer or sharp knife. These will serve as the "pasta" layers for the lasagna.
- Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- Add sliced mushrooms and diced bell peppers to the skillet. Cook for 5-6 minutes until vegetables are soft and slightly caramelized.
- Stir in spinach and cook until it wilts completely, about 2 minutes. Season with Italian seasoning, salt, and pepper.
- Pour crushed tomatoes into the vegetable mixture. Simmer for 10 minutes to develop rich flavors, stirring occasionally.
- Begin layering the lasagna: Start with a thin layer of tomato-vegetable sauce on the bottom of the baking dish.
- Arrange a layer of zucchini strips over the sauce, slightly overlapping to cover the entire surface.
- Spread another layer of vegetable sauce over the zucchini, then sprinkle nutritional yeast for added flavor and nutrition.
- Repeat layering process: zucchini strips, sauce, and nutritional yeast until all ingredients are used, finishing with a layer of sauce on top.
- Cover the baking dish with aluminum foil and bake for 35 minutes.
- Remove foil and bake for an additional 10 minutes to allow the top to slightly brown and crisp.
- Remove from oven and let the lasagna rest for 10 minutes before serving. This helps the layers set and makes cutting easier.
- Slice into 6 portions and serve hot. Optionally, garnish with fresh herbs like basil or parsley.
Tips
- Zucchini Slicing Secret: Use a mandoline slicer for perfectly uniform zucchini "pasta" layers. This ensures even cooking and a professional-looking presentation.
- Moisture Management: After slicing zucchini, pat the strips dry with paper towels to prevent excess water from making your lasagna soggy.
- Flavor Boosting Hack: Toast your nutritional yeast in a dry pan for 1-2 minutes before adding to enhance its nutty, cheesy flavor profile.
- Make-Ahead Magic: This lasagna tastes even better the next day, so don't hesitate to prepare it in advance and reheat for an easy meal.
- Garnish Game: Fresh basil or parsley not only looks beautiful but adds a burst of fresh flavor to the finished dish.
- Texture Tip: For a slightly firmer texture, you can briefly salt the zucchini strips and let them sit for 10 minutes to draw out excess moisture before assembling.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 5g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
