Vegan Zucchini Lasagna

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the zucchinis lengthwise into thin strips using a mandoline or a sharp knife.

3. 3

   Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

4. 4

   In a large skillet, heat the olive oil over medium heat. Add the zucchini slices and sauté for about 3-4 minutes until slightly tender. Remove from heat.

5. 5

   In a bowl, mix the vegan ricotta with garlic powder and thyme.

6. 6

   Spread a thin layer of marinara sauce on the bottom of a baking dish.

7. 7

   Layer 3 lasagna noodles over the sauce.

8. 8

   Spread half of the ricotta mixture over the noodles, followed by a layer of zucchini slices.

9. 9

   Add another layer of marinara sauce, then sprinkle with half of the shredded vegan mozzarella.

10. 10

    Repeat the layers: noodles, ricotta mixture, zucchini, marinara sauce, and mozzarella.

11. 11

    Top with the remaining 3 lasagna noodles, a final layer of marinara sauce, and the rest of the mozzarella.

12. 12

    Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

13. 13

    Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

14. 14

    Let the lasagna cool for a few minutes before slicing and serving.