Vegetarian

Vegan Zucchini Lasagna is for Dinner.

Vegan Zucchini Lasagna takes 60 minutes to prepare.

Vegan Zucchini Lasagna takes 70 minutes to cook.

Vegan Zucchini Lasagna makes 8 servings.

The ingredients for Vegan Zucchini Lasagna are:

850 grams Zucchini
1 tbsp Extra Virgin Olive Oil
0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
2 clove Garlic
2 cup Canned Diced Tomato (by LILSWEETIE)
0.5 cup Tomato Paste
30 gram(s) Kirkland Artichoke Hearts marinated in oil
1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
2 serving Cheese, Dairy-Free, Daiya, Mozzerella Style
2 cup Yves Veggie Ground Round - Original

Here is how you make Vegan Zucchini Lasagna:

Tomato sauce layer: Heat oil, add diced onions. Cook 3-4 min. Add garlic and continue cooking 30 min. Add tomatoes, tomato sauce, artichoke hearts and seasoning. Bring to boil then simmer for 15 min.Zucchini Lasagna - cut slices about the width of a lasagna noodle, lengthwise.Layer sauce, zucchini noodle, some daiya cheese, repeat.Bake at 375 for 30 min, covered, then uncovered for 20-27 min. Allow to rest for 15 min, cut, serve.Serving Size: makes about 8 3 inch servingsNumber of Servings: 8Recipe submitted by SparkPeople user GUNDIS.

The nutritional information for Vegan Zucchini Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 134.4

• Total Fat: 4.0 g
• Cholesterol: 0.0 mg
• Sodium: 607.2 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 4.8 g
• Protein: 10.0 g

The dietary needs meet for Vegan Zucchini Lasagna is Vegan