Featured Vegan Recipe:
This Vegan Zucchini Lasagna from Minimalist Baker is packed with herbs and rich flavour.
Complete with its’ own vegan ricotta, this dish is sure to satisfy your lasagna craving.
It has all of the taste and aroma of a traditional dairy-filled meal without the negative side-effects. So eat up!
To make this recipe…
First, you’ll prepare the vegan ricotta. Don’t worry, it doesn’t take long. The oil is optional, so feel free to skip it.
With a few options to choose from, you can go with whatever ingredients are easiest for you to get.
Next, find a marinara sauce to start the layering process. You can use a jar of your favourite oil-free marinara or make your own. It’s up to you.
Then, begin layering zucchini, vegan ricotta, and sauce.
Once you’re done, pop it in the oven and let it cook.
And don’t forget, leftover vegan lasagna tastes pretty darn good too!
Just take it out of the fridge and heat it up in the oven. Or, you can steam it in a sauce pan for a few minutes.
Lasagna is something many people think you couldn’t possibly enjoy on a healthy, plant-based, vegan diet. But that’s just not true.
Follow the Minimalist Baker’s vegan zucchini lasagna recipe for a meal to remember!
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