Vegan gluten-free ricotta and zucchini lasagna (no diary)

Vegan lasagna was on my to do list for a while. I always wanted to make it but maybe a bit healthier, lighter version than the original one, for those who are on a diet but still want to enjoy a nice piece of lasagna. Finally, I came up with a great recipe that will suit any dietary need.

It has no dairy, no gluten, no flour, no cheese. I use tofu, zucchini and some tomato sauce. That’s it! The taste is amazing and it’s super easy to make.

You can add this lasagna as a side dish to anything or just use it as it is. It’s fantastic, you are going to love it!

Tofu tastes like ricotta and you don’t even think about pasta noodles when you eat this lasagna, zucchini is doing it’s job perfectly! Very satisfying and delicious. Ready?

Let’s go cooking!

We will need:

2 large zucchini

200g. of any medium or firm tofu

1/4 of red onion

Olive oil for frying

350-400g. of any type of tomato sauce 

Fresh or frozen basil (to taste)

3 table spoons of almond flour

Paprika (to taste) 

Salt

Crumble your tofu with your hands. Cut zucchini pretty thin.

Chop onions and fry everything on a pan with some olive oil.

Add paprika, salt.

For this recipe can use any tomato sauces you want or mix two. 

Oil your pan, put some sauce, then layer zucchini. 

Put some “cheese” mixture on top, then add basil.

Add the rest of zucchini, sauce and top it with some almond flour. 

It can be also a pine nuts flour

.

Bake at 175C//350F till it’s bubbly and everything has cooked through.

Enjoy!