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In search of a scrumptious plant-based, gluten-free lasagna full of taste, and only a tad bit lighter? Right here you go! In spite of everything, who says that having fun with lasagna needs to be an occasion mired down with gooey cheese, wealthy meat sauce, and layers of pasta? This simple recipe for Vegan Lasagna with Zucchini Noodles and Walnuts is proof! Providing a contemporary reinvention of lasagna, this dish relies on lasagna noodles fabricated from out of strips of zucchini noodles (no pasta!) and a wealthy tomato sauce crammed with the goodness of floor walnuts rather than floor beef. That’s proper! Finely floor walnuts can tackle a “meaty” texture in recipes like pasta sauce, reminding you that you just received’t even miss the meat in traditional recipes like lasagna. Plus, layering in strips of recent zucchini (which additionally function gluten free lasagna noodles) offers you an opportunity to each cut back the carbs in a meal, plus amp up the servings of veggies. Now, that’s a vegan lasagna recipe you’ll be able to get pleasure from for taste and well being advantages!

Consuming extra nuts, corresponding to walnuts, is a good way to spice up your well being. Analysis exhibits that you would be able to cut back your danger of most cancers, together with colorectal most cancers, by together with extra nuts like walnuts in your weight loss plan. Wealthy in wholesome fat (even omega-3s), protein, fiber, and, magnesium, walnuts are an incredible addition to your weight loss plan for coronary heart and mind well being, too. That’s why vitamin specialists suggest munching on a handful of nuts, together with walnuts, each single day. Plus, consuming a extra plant-based weight loss plan, that includes loads of complete grains, greens, fruits, nuts, seeds, and pulses, and fewer animal protein, is an effective technique to chop your danger of most cancers. You don’t must exclude animal meals fully out of your weight loss plan when you don’t wish to—simply begin feasting on extra meals that includes complete crops, and reap the well being rewards. Beginning with this tremendous scrumptious, beautiful, and simple recipe for Vegan Lasagna with Zucchini Noodles and Walnuts, which I partnered with AICR and California Walnuts to develop.

Comply with together with this step-by-step information for making this recipe under.

Step-by-Step Information:

Slice zucchini into skinny strips and drain on paper towels.
Prepare dinner onion, garlic, celery, mushrooms, tomato sauce, seasonings, and walnuts in a big pot to make the sauce.
Create a layer of zucchini “noodles”.
Prime with walnut tomato sauce and plant-based cheese. Repeat to make three layers.
Bake uncovered till golden brown.

Try the video for this scrumptious, plant-based recipe right here.


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Walnuts present a “meaty” texture on this flavorful, fully plant-based recipe for Vegan Lasagna with Zucchini Noodles and Walnuts, which options layers of zucchini “noodles”, a wealthy tomato-walnut sauce, and plant-based cheese.

Zucchini Noodles:

Walnut Tomato Sauce:


  • 1 cup shredded plant-based cheese


  • 2 tablespoons chopped Italian parsley

  1. Slice zucchini horizontally into lengthy, skinny slices (about 5 horizontal slices per squash). Place on paper towels and put aside (to take in additional moisture).
  2. Place a Dutch oven or massive saucepan on medium warmth and add olive oil, bringing it to a warmth.
  3. Add onion, garlic, and celery, and sauté for 3 minutes, stirring incessantly.
  4. Add mushrooms and sauté for a further 2 minutes.
  5. Add marinara sauce, tomato paste, soy sauce, purple wine, Italian seasoning, black pepper, and salt (elective). Stir effectively and canopy. Simmer over medium warmth for 10-Quarter-hour, stirring sometimes, till thickened and greens are tender.
  6. Measure out 1 ¼ cups floor walnuts* (could chop in a meals processor or high-powered blender; ought to resemble consistency after all grains of sand, however shouldn’t be overly processed to a flour texture), reserving remaining ¼ cup floor walnuts for topping. Add the 1 ¼ cups floor walnuts to the sauce, and warmth for two minutes.
  7. Preheat oven to 350 F.
  8. Spray a 13×9-inch baking dish with nonstick cooking spray. Place one-third (6-7 slices) of the zucchini slices on the underside of the dish. Layer with one-third of the walnut tomato sauce. Sprinkle with 1/3 cup of the shredded plant-based cheese. Repeat layers two extra instances, for a complete of three layers of zucchini “noodles”, walnut tomato sauce, and plant-based cheese.
  9. Place baking dish within the oven uncovered for 40 minutes.
  10. Sprinkle remaining ¼ cup floor walnuts over high of lasagna and set oven to broiler setting. Broil for two minutes, till golden brown.
  11. Take away from oven, garnish with recent chopped parsley, slice into squares, and serve instantly.

  • Prep Time: 20 minutes
  • Prepare dinner Time: 1 hour 5 minutes
  • Class: Entree
  • Delicacies: American, Italian


  • Serving Dimension: 1 serving
  • Energy: 282
  • Sugar: 12 g
  • Sodium: 231 mg
  • Fats: 17 g
  • Saturated Fats: 4 g
  • Carbohydrates: 26 g
  • Fiber: 5 g
  • Protein: 5 g

Key phrases: lasagna noodles, gluten free lasagna noodles, oven prepared lasagna noodles, roasted tomato sauce, find out how to thicken tomato sauce, how lengthy does tomato sauce final within the fridge, vegan lasagna

For different plant-based lasagna recipes, try:

Cauliflower Spinach Lasagna
Baked Mediterranean Lasagna
Swiss Chard Basil Lasagna

This submit could comprise affiliate hyperlinks. For extra info click on right here.



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