Vegan Lasagna Zucchini Boats
These Vegan Lasagna Zucchini Boats are a low-carb, dairy-free way to enjoy your favorite lasagna flavors! Served with an oil-free pesto!
Equipment
- baking dish
Ingredients
FOR THE FILLING
- 1 tablespoon olive oil
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 12 ounces Impossible ground beef or sub Beyond Meat
- 1 teaspoon Italian seasoning
- salt & pepper to taste
- 2 tablespoons sun-dried tomatoes roughly chopped
- 1 28-ounce jar marinara sauce
FOR THE TOFU RICOTTA
- 1 14-ounce block firm tofu drained & patted dry
- 1 tablespoon vegan parmesan
- 1-2 cloves garlic peeled
- 1 lemon juiced
- 1 tablespoon olive oil
- salt & pepper to taste
FOR THE ZUCCHINI PESTO
- leftover zucchini filling
- 1 cup fresh basil
- 1/3 cup pistachios shelled and unsalted
- 1/4 cup vegan parmesan
- 2 cloves garlic peeled
- 1 lemon juiced
- salt & pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Heat the oil in a skillet over medium heat. Add the onion & garlic and allow to cook for 1 minute. Add the Impossible meat and crumble with a wooden spoon. Add salt, pepper & Italian seasoning. Cook, stirring frequently, until the "beef" is no longer pink. Add in the sun-dried tomatoes & 3/4 of the jar of marinara. Stir to combine. Taste and adjust the seasonings as needed. Remove from the heat and set aside.
- Add all of the tofu ricotta ingredients to a food processor and blend until smooth. Taste and adjust the seasonings as needed.
- Cut the zucchini in half lengthwise. Use a spoon to scoop out the zucchini filling - reserve the filling for the pesto!
- Add the rest of the marinara to the bottom of a large baking dish (see notes). Place the empty zucchini boats in the baking dish. Spread some of the vegan ricotta in the bottom of each zucchini. Add the "meat" filling on top of the ricotta. Finish the zucchini off with some dollops of vegan ricotta - use whatever you have left. Cover the baking dish (or dishes) and place in the oven for 30 minutes. Remove the foil and bake for another 15 minutes, or until the zucchini is tender and the filling is bubbling.
- While the zucchini is in the oven prepare the pesto. Add all of the pesto ingredients to a food processor and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
- Remove the zucchini from the oven, add to plates and top with the pesto, more vegan parmesan and fresh basil.
Video
Notes
- I had to split my zucchini boats between 2 baking dishes. Be sure to see if they fit in one before adding the marinara to the bottom of the baking dish.
- The zucchini adds liquid to the pesto, so you shouldn't need any oil to thin it out.
- For a crispier top, turn the oven to broil for the last couple minutes of cooking.
- These are great straight out of the oven, but you can also reheat these for lunches. The zucchini will get more tender when you reheat. If you prefer your zucchini to have more of a bite, then you may want to underbake them slightly or not add the marinara to the bottom of the baking dish.
- Recipe inspired by: The Modern Proper
Nutrition
Calories: 265kcal | Carbohydrates: 20g | Protein: 17g | Fat: 15g