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 Zucchini Lasagna (That's Not Soggy!)

"YUM!!! This is for sure one of my new favourites!..I absolutely love this recipe."

— KRYSTAL

RECIPE REVIEW

Step 1

Thinly slice the zucchinis 1/8 inch-thick.

Step 2

Transfer zucchini slices to baking trays. Broil each side for 3 minutes.

Step 3

Transfer zucchini slices to kitchen towel. Gently pat to absorb any excess moisture.

Step 4

To a saucepan, add cooked lentils, tomato sauce, tomato paste, garlic, lemon juice, salt. Simmer for 15 minutes. 

Step 5

Make cheese sauce: Add all ingredients to a blender. Blend until smooth. 

Step 6

Grate the vegan mozzarella.

Step 7

Build your lasagna: layer some Bolognese sauce, followed by zucchini slices, cheese sauce, and mozzarella. 

Step 8

Repeat the process until all ingredients are used, ending with mozzarella. 

Step 9

Cover with foil, bake at 375F/190C for 30 minutes. Remove foil, bake for another 20 minutes. 

Let lasagna sit for 10 mins before serving. 

Make this lasagna with me on Vegan Afternoon with Two Spoons

WATCH THE VIDEO

Bon Appetit !

TWO SPOONS

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