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!