Jennifer Causey
Serves 8

Lasagna is the ultimate comfort food. It's creamy, cheesy, and packed with hearty flavor. But if you want to make a gluten-free vegan version, what do you do? You get zucchini and tofu to help you out.

Thinly-sliced zucchini is a great stand in for noodles. When salted, the excess moisture is drawn out, leaving you with a lasagna just as firm as the noodle version. Mashed tofu, when seasoned correctly, tastes eerily similar to ricotta, but with significantly fewer calories and fat. It holds its own against traditional recipes and will wow dinner guests all the same.

How to Make It

Step 1

Preheat the oven to 400ºF.

Step 2

Thinly slice the zucchini lengthwise with a mandoline. Toss with 1/2 teaspoon kosher salt, and place aside in a colander to sweat.

Step 3

In a large saucepan over medium-high heat, add the olive oil, garlic, bell pepper, onion, and mushrooms. Sauté for 5-10 minutes, or until the vegetables are soft.

Step 4

Drain the tofu and mash well in a large bowl. Mix in the vegan mayonnaise, nutritional yeast, pepper, onion powder, oregano, and basil. Set aside.

Step 5

In a cooking spray coated 11x7-inch glass or ceramic baking dish, pour 1.5 cups of tomato sauce. Then follow by layering zucchini, cooked vegetables, zucchini, tofu ricotta, zucchini, and the remaining sauce. Sprinkle on the non-dairy cheese and bake for 30 minutes. Let sit for 5 minutes before cutting.

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