Zucchini Lasagna from Vegan Richa
November 17, 2019

Whenever I need a great lunch recipe, I look to Vegan Richa. This time, her gluten-free Zucchini Lasagna. I altered the recipe slightly by adding layers of roasted tomatoes and fresh spinach.


I used the “large” attachment on the mandoline. I’d use medium next time as it took a lot longer to bake with the thick slices of zucchini.


The tofu ricotta is the star. I wished I had made a double batch.

All roasted and ready.

Layered up and ready for baking.



Of course, a sample portion. So delicious!

This hits all the marks.

Red, white and green make for the best food hues.


Here’s to a long work week!