It’s versatile – make it as store-bought as you want or as from scratch as you want. ![]() Well, not with this recipe! Due to a combo of careful layering and thin zucchini noodles I hear excess moisture is a big problem for zucchini lasagna lovers out there. Needless to say, I think you’re going to like it. I stand humbly before you and present this actually life-changing, meatless zucchini lasagna recipe. I’ve always liked traditional lasagna and vegetable lasagna, but this may be my new favorite noodle-less lasagna!Īnd if you would have told me a month ago that I’d be so excited to eat zucchini (especially cold zucchini straight from the fridge) like this, I would tell you you’re ridiculous. Seriously, this vegan zucchini lasagna recipe is so good, it will have you sneaking out of your kitchen at 2AM to eat it cold straight out of the baking dish. This fun take on classic lasagna made with “vegetable noodles” has converted me and is one of my favorite new recipes! Let’s be clear: I am not a “zucchini pasta” person. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way! Click here to read our full policy about affiliate links. ![]() As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). ![]() And unlike some other zucchini lasagna recipes, this isn’t a watery zucchini lasagna either because of a very simple “trick”, and it’s not paper towels. It’s also a fantastic way to use either fresh garden or store bought zucchini. You’re going to love this healthy vegan lasagna that uses thin zucchini slices for the lasagna noodles! This delicious plant-based dinner is packed with flavor and easily made gluten-free and low-carb.
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