Vegan Zucchini Lasagna

Instructions

1. 1

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

2. 2

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

3. 3

   In a large skillet, sauté the onions over medium heat until translucent.

4. 4

   Add the zucchini slices to the skillet and cook for about 5 minutes until they are slightly tender.

5. 5

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

6. 6

   Place a layer of lasagna noodles over the sauce.

7. 7

   Spread half of the vegan ricotta over the noodles.

8. 8

   Add half of the zucchini and onion mixture on top of the ricotta.

9. 9

   Pour a layer of tomato sauce over the vegetables.

10. 10

    Repeat the layers: noodles, remaining ricotta, remaining zucchini and onion mixture, and more tomato sauce.

11. 11

    Top with the remaining lasagna noodles and pour the remaining tomato sauce over the top.

12. 12

    Sprinkle the vegan mozzarella evenly over the top layer.

13. 13

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

14. 14

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

15. 15

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