Wed Aug 07 2024
Best Zucchini Lasagna
This lasagna recipe takes a little work, but it is so satisfying and filling that it's worth it.
Note:
Perfect dish for meal prep.
SERVINGS:
COOKING TIME:
Ingredients
Lasagna
- 2 zucchini
- salt
- 800 ml crushed tomatoes
- 4 stacky's original
- 1 tbsp dried oregano
- 1 1/2 tbsp dried basil
- salt to taste
- 1 tbsp olive oil
- 250 g lasagna sheets
- 50 g plant-based feta cheese
- fresh basil
Cheese Sauce
- 1 3/4 cups plant-based sour cream
- 150 g plant-based cheese, grated
- 3 garlic cloves, minced
- salt and pepper to taste
Instructions
- Preheat the oven to 200 degrees celsius.
- Slice the zucchini lengthwise into thin slices (the easiest way is to use a mandolin). Salt the slices, and leave for a while to remove liquid.
- Heat a frying pan with olive oil to medium high temperature. Crumble Stacky’s and fry together with the spices (oregano, basil and salt) for a few minutes. Set aside.
- Make the cheese sauce, by combining plant-based sour cream and plant-based grated cheese in a small bowl. Season with salt and pepper and mix until well combined.
- To assemble, alternate crushed tomato, zucchini, Stacky’s, plant-based cheese sauce and lasagna sheets in a baking dish (around 30x20). Finish with a layer of cheese sauce, zucchini and crumbled plant-based feta cheese.
- Bake the lasagna until the sheets are soft and has a nice golden surface, around 35 minutes.
- Drizzle with olive oil and top with fresh basil before serving.