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Vegan Zucchini Lasagna with Pesto and Portobello Mushrooms

May 20, 2016 By Carrots and Flowers

Mmmm.. Vegan Zucchini Lasagna.

This is another recipe made especially for one of our awesome Kickstarter backers and close friends. She requested either Mexican or Italian and since we had a couple of other Mexican recipe requests, I chose Italian. And what’s more classically Italian than lasagna?

Most lasagnas are rich and heavy, and although delicious, can leave you feeling sluggish. Not this Vegan Zucchini Lasagna! Longs strips of zucchini take the place of lasagna noodles and savory portobello mushrooms pack the dish with plenty of vegetables for a hearty, yet healthy meal. The whole meal comes together quickly, just 20 minutes of prep then idle cook time in the oven.

vegan zucchini lasagna vegan zucchini lasagnavegan zucchini lasagna

This Vegan Zucchini Lasagna can be made in a flash if you have our Vegan Pesto on hand. If not, don’t fret! The Vegan Pesto only takes 5 minutes to prepare.

Vegan Zucchini Lasagna Vegan Zucchini Lasagna

Vegan Zucchini Lasagna With Pesto and Portobello Mushrooms
 
Save Print
Prep time
20 mins
Cook time
5 mins
Total time
25 mins
 
This Vegan Zucchini Lasagna has it all. It's hearty, healthy, and gluten-free. Pair it with a simple green salad for a light, yet satisfying meal.
Author: Carrots and Flowers
Serves: 8 people
Ingredients
  • 3 large zucchinis
  • 1 lb organic firm tofu
  • 1 jar tomato basil marinara
  • ½ cup vegan pesto
  • 8 slices vegan cheese we like Field Roast Chao slices
  • 2 large portobello mushroom caps
  • ½ cup gluten-free bread crumbs
  • 1 tbsp olive oil divided
  • ½ tsp sea salt
  • ½ sliced beefsteak tomato
Instructions
  1. Preheat the oven to 400. Peel the zucchinis and slice them into very thin lasagna "noodles." Lay them on a pan lined with a paper towel and sprinkle the zucchini slices with ½ tsp of sea salt to draw out the excess water. Set aside for ten minutes, then blot the water off with the towel. Meanwhile, scoop the spores from the portobello caps and slice them into medium sized strips. Squeeze the excess water out of the tofu and crumble it into a medium bowl. Stir in the pesto and mix well.
  2. Heat ½ tbs olive oil in a skillet on medium. Add the portobello strips and sauté for 3-5 minutes, set aside. In a 9x13 glass pan, lightly grease the sides and bottom with ½ tablespoon olive oil. Layer the bottom of the pan with zucchini slices. Pour ½ cup of marinara on the zucchini, then cover it with ⅓ of the pesto tofu. Add 2-3 slices of vegan cheese and repeat the layers until the pan is full.
  3. Sprinkle the breadcrumbs over the Vegan Zucchini Lasagna and arrange 3 tomato slices on top. Bake at 400 for 40 minutes. Let sit for 5 minutes before serving.
3.5.3226

 

Vegan Zucchini Lasagna Vegan Zucchini LasagnaVegan Zucchini LasagnaIMG_2787Vegan Zucchini Lasagna

Did you make this Vegan Zucchini Lasagna? Leave us a comment and tell us about it! Better yet, post a photo on Instagram with the tag #carrotsandflowers so we can admire your culinary masterpiece! 🙂

Vegan Zucchini Lasagna

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Tagged With: Dinner, Gluten-free, Healthy, Italian, Zucchini Noodles

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Comments

  1. Tom Stadlauerom says

    May 20, 2016 at 11:56 pm

    it’s “lasagnE”. a “lasagnA” is only one sheet of the pasta used to make LASAGNE 😉

    Reply
  2. Carrots and Flowers says

    May 21, 2016 at 1:30 am

    Hi Tom, Thanks for checking out our recipe. While lasagne is the traditional Italian spelling, in many non-Italian languages, the singular “lasagna”, can also refer to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients. We aim to choose language that is most familiar to our readers. 🙂

    Reply
  3. Anna Groves says

    September 10, 2017 at 8:58 pm

    Hi! Could I use the cashew cheese recipe that you shared for the quesadillas, for this Lasagna recipe?

    Reply
  4. Missy says

    July 1, 2019 at 7:47 pm

    The instructions don’t say what to do with the mushrooms.

    Reply

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Hi, I'm Megan aka Carrots & Flowers. I make delicious plant-based recipes for people who love to eat and want to feel good about it! I especially love vegan cheese, 30-minute meals, and kid-friendly options.

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