VEGAN GLUTEN FREE ZUCCHINI LASAGNA With Tofu Ricotta | Vegan Richa Recipes

Vegan Gluten free Zucchini Lasagna with creamy Tofu Herb Ricotta and Red Lentils! Grain-free, can be nut-free. 15 G of Protein. Can be made ahead. Soy-free option

Sometimes you need a hearty lasagna, all the layers and fix ins, but lighter and without the gluten! This Zucchini Lasagna fits right in.

With layers of your favorite red pasta sauce, some super creamy tofu herb ricotta, zucchini, and red lentils for added texture and protein, this lasagna comes together quickly, needs just 1 food processor. No need to cook the lentils! They absorb the extra moisture from the zucchini. Just mix them into the marinara sauce or sprinkle them when layering. There is enough moisture to cook them and enough baking time! Make sure to use the split red lentils. Or use veggie crumbles or other vegan meat subs.

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