This vegan homestyle lasagna with zucchini is soul food at its finest. Rich homemade tomato sauce, chewy noodles, freshly chopped basil, savory seared zucchini, and melty gooey vegan cheese. You can make this ahead of time and freeze it for a fast weeknight dinner, or speed up the cooking time by buying premade pasta sauce instead of making your own, but I promise it’s so worth it if you do!

This dish is bursting with flavor and despite its comfort food vibes, it’s actually packed with nutrients. Zucchini is a little powerhouse with vitamins and minerals like vitamin C, vitamin A, and potassium, while basil adds antioxidants and anti-inflammatory properties. The nutritional yeast contains all nine of the essential amino acids making it a complete protein like those of its animal counterparts. The cashews used in the ricotta are heart-healthy nuts rich in monounsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease. By using cashew ricotta instead of traditional dairy ricotta, you’re cutting out saturated fats and cholesterol, making this lasagna a lighter and healthier option.

You can easily make this gluten-free by using gluten-free noodles, or swap out the noodles entirely for a lower-carb option and just use the zucchini. Eggplant is another delicious option for a noodle replacement. For those needing more protein, add a heartier punch by incorporating cooked lentils, tofu, or vegan sausage into the marinara sauce or between the layers for an extra filling and satisfying meal.

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, our Vegan Homestyle Lasagna with Zucchini is a must-try. Bursting with flavor, packed with nutrients, and customizable to suit your needs, it’s the perfect dish for any occasion. Gather your ingredients, preheat your oven, and happy cooking!

Instructions

1. Heat the olive oil in a large saucepan over medium heat and add the diced onion. Sauté for about 5-7 minutes or until the onion is translucent.
2. Add the minced garlic and sauté for another 2 minutes or until fragrant.
3. Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add the Italian seasoning and red pepper flakes. Mix well.
4. Stir in the tomato sauce, diced or crushed tomatoes, brown sugar, basil, and salt and pepper to taste. Bring to a simmer and then turn the heat down to low. Simmer for about 10-15 minutes to allow the flavors to develop. If you used diced tomatoes, you may want to use an immersion blender to smooth out the sauce or leave it chunkier if that is your preference. Once done, set aside.
5. While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna and a little olive oil to prevent sticking. Boil until al dente or about 7 minutes. Drain and set aside.
6. Preheat the oven to 350 degrees and grease a 9×13 baking pan.

7. Slice the zucchini lengthwise with a mandolin slicer or a sharp knife. Pat them dry and add a little salt and pepper to each slice. Heat a skillet over medium heat and add just enough zucchini so the strips don’t overlap. Sear for 3-4 minutes on each side. Work in batches until all the zucchini has been cooked.
8. To the same pan you cooked the zucchini in, add the chopped spinach and heat until wilted. Remove and set in a large mixing bowl. Add the ricotta cheese, half the mozzarella, nutritional yeast, salt, pepper, onion, and garlic powder. Mix well. Add additional basil if desired.

9. Assemble the lasagna. Place a cup of sauce on the bottom of the pan. Lay down one layer of noodles, one layer of zucchini, and then half the ricotta mix. Repeat the layers a second time. Top with the final layer of noodles, another cup of sauce, and top with the remaining mozzarella cheese.
10. Bake for 50-60 minutes until the top is nicely browned. Let sit for 10-15 minutes before serving.

11. Store leftovers in an airtight container in the fridge for 3-5 days. Alternatively, you can freeze the lasagna before baking. Once assembled, wrap the lasagna in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months. When ready to bake, preheat to 350 and remove the plastic wrap. Recover with foil. Bake for 40 minutes, remove the foil, and continue baking for another 15 minutes until the cheese is browned and bubbly.

Try these other recipes:

Homemade Vegan Spaghetti Sauce

Summer Squash Ricotta Rigatoni

Roasted Red Pepper and Tomato Pasta

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Vegan Homestyle Lasagna with Zucchini

This vegan homestyle lasagna with zucchini is soul food at its finest. Rich homemade tomato sauce, chewy noodles, freshly chopped basil, savory seared zucchini, and melty gooey vegan cheese. Make it ahead of time and freeze for a fast weeknight dinner.

Course Dinner

Cuisine Italian

Keyword lasagna, vegan cheese, zucchini

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours

Servings 8

Author Allison Crawford at The Hungry Carrot

Ingredients

• 12 lasagna noodles
• 1 tbsp olive oil
• 1/2 yellow onion-diced
• 1 tbsp garlic-minced
• 1 6 oz can tomato paste
• 1 15 oz can tomato sauce
• 1 28 oz can crushed or diced tomatoes
• 1 tbsp Italian seasoning
• 2 tbsp brown sugar
• 1 handful fresh basil chopped
• 2 tsp red pepper flakes (optional)
• 3 medium zucchini
• 2 cups fresh chopped spinach
• 1 15 oz container vegan ricotta cheese
• 1 16 oz container vegan mozzarella shredded
• 2 tbsp nutritional yeast
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• additional basil, salt and pepper to taste

Instructions

• Heat the olive oil in a large saucepan over medium heat and add the diced onion. Sauté for about 5-7 minutes or until the onion is translucent.
• Add the minced garlic and sauté for another 2 minutes or until fragrant.
• Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add the Italian seasoning and red pepper flakes. Mix well.
• Stir in the tomato sauce, diced or crushed tomatoes, brown sugar, basil, and salt and pepper to taste. Bring to a simmer and then turn the heat down to low. Simmer for about 10-15 minutes to allow the flavors to develop. If you used diced tomatoes, you may want to use an immersion blender to smooth out the sauce or leave it chunkier if that is your preference. Once done, set aside.
• While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna and a little olive oil to prevent sticking. Boil until al dente or about 7 minutes. Drain and set aside.
• Preheat the oven to 350 degrees and grease a 9×13 baking pan.
• Slice the zucchini lengthwise with a mandolin slicer or a sharp knife. Pat them dry and add a little salt and pepper to each slice. Heat a skillet over medium heat and add just enough zucchini so the strips don't overlap. Sear for 3-4 minutes on each side. Work in batches until all the zucchini has been cooked.
• To the same pan you cooked the zucchini in, add the chopped spinach and heat until wilted. Remove and set in a large mixing bowl. Add the ricotta cheese, half the mozzarella, nutritional yeast, salt, pepper, onion, and garlic powder. Mix well. Add additional basil if desired.
• Assemble the lasagna. Place a cup of sauce on the bottom of the pan. Lay down one layer of noodles, one layer of zucchini, and then half the ricotta mix. Repeat the layers a second time. Top with the final layer of noodles, another cup of sauce, and top with the remaining mozzarella cheese.
• Bake for 50-60 minutes until the top is nicely browned. Let sit for 10-15 minutes before serving.
• Store leftovers in an airtight container in the fridge for 3-5 days. Alternatively, you can freeze the lasagna before baking. Once assembled, wrap the lasagna in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months. When ready to bake, preheat to 350 and remove the plastic wrap. Recover with foil. Bake for 40 minutes, remove the foil, and continue baking for another 15 minutes until the cheese is browned and bubbly.

The post Vegan Homestyle Lasagna with Zucchini appeared first on The Hungry Carrot.

A delicious and versatile homemade vegan spaghetti sauce with a kick of red pepper and complex flavors that puts jarred sauce to shame. It will easily become your new favorite sauce for pasta, pizza, and more!

We all need a great red sauce in our arsenal and this one fits the bill! I’ve messed around with this recipe for years and always seem to amend it depending on my mood or what I am pairing it with. I don’t know about you, but I grew really tired of trying to doctor up jars of spaghetti sauce to give them any flavor. I can promise you, that once you make your own, there is no going back!

Why We Love It

• This is a workhorse of a recipe that can be used on so many things. From pasta, pizza, dips, and marinara, it works wonders with so many dishes.
• I usually already have the shelf-stable items on hand and this sauce freezes so well.
• Always better than store-bought, homemade sauce brings out the flavors in the spices and tomatoes and melds them together for a truly delicious dish. It’s even better on the second day!
• I highly recommend adding some mushrooms or zucchini for an extra boost of texture. Alternatively, adding plant-based ground beef is a welcome addition for an even meatier sauce.

Ingredients

Herbs and Spices: the real secret to a great spaghetti sauce is the richness and depth of the flavors. You just can’t get that without using fresh ingredients. Make sure if you are using dried herbs, that you check the expiration date. If they are old, throw them out. Your tastebuds will thank you. If you can, use fresh herbs and spices. The fragrances alone are truly amazing.

Tomato Paste: Make sure you add your tomato paste to the saucepan once the onions and garlic are translucent and fragrant. The trick is to let the tomato paste darken in color a bit. This releases more flavors of the tomato and brings out complexity.

Canned tomatoes: I always prefer a fire-roasted diced tomato from the flavor, but I have also thrown in some green chilis for an added kick. If you are not as lazy as me, the best flavor comes from whole peeled tomatoes and dice them yourself. Using whole canned tomatoes has always held the richest tomato flavor.

Add-Ins: The other great thing about a basic sauce, is you can adjust it however you like! There are plenty of nights that I have added sauteed mushrooms or even plant-based ground beef to give it a meatier taste. Or add in more vegetables like zucchini squash for a different texture.

Instructions

1. Heat the olive oil in a large saucepan over medium heat and add the diced onion. Sauté for about 5-7 minutes or until the onion is translucent. Add the diced garlic and sauté for another 2 minutes or until fragrant. You can always use a bit of water or broth if your onions start to brown.
2. Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add in the Italian seasoning, thyme, oregano, and red pepper flakes. Mix well. Stir in the tomato sauce, diced tomatoes, brown sugar, bay leaf, basil, and salt and pepper to taste.
3. Here’s where the real magic happens. Bring to a simmer and then turn the heat down to low. At a minimum, simmer for 25 minutes, but this sauce should be simmered for at least an hour or two. The longer you let it go, the better the flavors. Just stir every ten minutes or so and don’t go over three hours.
4. Once it’s done, discard the bay leaf and use it on any of your favorite dishes like spaghetti, pasta, pizza, or marinara dip. Top with fresh basil if desired.

Storing and Freezing

• This sauce keeps well in the fridge for 4-5 days. It can also be frozen for up to 3 months.

• I have frozen this in ice cube trays before for when I just need a little bit of sauce and don’t want to thaw out a whole container.

Try out these other related recipes:

High Protein Vegan Meatballs

Easy Vegan Spaghetti

Vegan Burrata Cheese

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Homemade Vegan Spaghetti Sauce

A delicious versatile spaghetti sauce with a kick of red pepper and complex flavors that puts jarred sauce to shame. It will easily become your new favorite sauce for pasta, pizza, and more.

Course Main Course, Sauces and Dips

Cuisine Italian

Keyword marinara, pasta, plant-based, spaghetti sauce, vegan

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 onion-diced
• 2 tbsp olive oil
• 4 cloves garlic- minced
• 1 6 oz can tomato paste
• 1 15 oz can tomato sauce
• 1 28 oz can diced fire roasted tomatoes
• 1 tbsp Italian seasoning
• 2 tbsp brown sugar
• 1 tbsp oregeno
• 1/2 tbsp thyme
• 1 bay leaf
• 2 tsp red pepper
• 6 leaves fresh basil- chopped (use 1 tbsp dried if necessary)
• salt and pepper to taste

Instructions

• Heat the olive oil in a large saucepan over medium heat and add the diced onion. Sauté for about 5-7 minutes or until the onion is translucent.
• Add the diced garlic and sauté for another 2 minutes or until fragrant.
• Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add in the Italian seasoning, thyme, oregano, and red pepper flakes. Mix well.
• Stir in the tomato sauce, diced tomatoes, brown sugar, bay leaf, basil, and salt and pepper to taste.
• Bring to a simmer and then turn the heat down to low. At a minimum, simmer for 25 minutes, but really this sauce should be simmered for at least an hour or two.
• Once it's done, use it on any of your favorite dishes like spaghetti, pasta, pizza, or as a marinara dip. Top with fresh basil if desired.

The post Homemade Vegan Spaghetti Sauce appeared first on The Hungry Carrot.