This is a delicious Vegan Veggie-Loaded Lasagna that is incredibly easy to whip up. Packed with veggies like fennel and zucchini, this recipe is sure to be a hit.
I love a good lasagna…heck, I love Italian food in general. I make all kinds of variations of them at home. Some have meat and all the delicious cheese you can think of, some are noodles with veggies, and then there is this new recipe…a Vegan Veggie-Loaded Lasagna.
This one is made with zucchini and eggplant as the noodles are layered with thinly sliced onions, fennel, vegan ricotta, and vegan mozzarella. It takes about 15 minutes to prep and arrange then bake in the oven for an hour. Easy Peasy and very little cleanup.
I used a mandolin. You can purchase one HERE or HERE to thinly slice evenly all of my veggies. I had mine on the 1/16 setting and sliced them lengthwise. The fennel adds a nice and subtle licorice flavor and the sliced onion, well…that’s just flavorful.
Ingredients and Swaps
- Veggies: I used eggplant and zucchini as the noodles but you can use regular lasagna noodles or whatever veggie you prefer.
- Marinara Sauce: I love Rao’s sauce because it’s made with clean ingredients. But you can use any brand or flavor preferred. A can of crushed tomatoes would work as well.
- Vegan Ricotta: you can make your own vegan ricotta (there are so many recipes out there) or use Kite Hill which is what I used.
- Shredded Mozzarella Cheese: I found Daiya to be the one that works best for melting and tastes really good. But regular cheese or any vegan cheese preferred works too.
Other Recipes You’ll Enjoy
- Gluten-Free Lemon Zucchini Pasta
- Vegan Mushroom Truffle Pasta
- Dijon Ranch Chicken with Pasta
- Gluten-Free Butternut Squash and Sage Pasta
Vegan Veggie-Loaded Lasagna
Vegan Veggie-Loaded Lasagna
Ingredients
- 3 zucchini sliced thinly lengthwise
- 1 medium eggplant sliced thin
- 1 yellow onion sliced thin
- 1 fennel sliced thin
- 1 8 oz container of vegan ricotta
- 1 small bag of vegan shredded mozzarella cheese
- 2 jars of Rao’s marinara sauce
Instructions
- Preheat oven to 375
- Take the sliced eggplant and lay them on a paper towel. Sprinkle a dash on salt and allow for it to sit for 10-15 minutes while you prep everything else. This will help draw out excess moisture.
- In a 9×11 baking dish, add a scoop of marinara on the bottom.
- Layer the bottom with sliced zucchini.
- Then add some sliced onions.
- Next, add the sliced fennel and then the eggplant. It’s ok for them to overlap slightly.
- Add a little ricotta and cheese and then drizzle about 1/3 cup of marinara sauce.
- Repeat this same process 2 more times.
- On the last and final layer, add the remaining sliced zucchini, add more sauce, and some shredded cheese.
- Bake for about 50 minutes to an hour making sure to broil it in the last 5 minutes.
- Allow for it to rest for 5 minutes and enjoy!
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