Vegan Zucchini Lasagna

Ingredients: Walnut Sauce 1  cup walnuts finely ground 1 (25 ounce) jar marinara sauce, divided ¼ cup sun-dried tomatoes chopped

Ingredients: Walnut Sauce 1  cup walnuts finely ground 1 (25 ounce) jar marinara sauce, divided ¼ cup sun-dried tomatoes chopped

Ingredients: Lasagna Tofu Ricotta  the whole batch 2 zucchini 2 tablespoons nutritional yeast optional

Ingredients: Lasagna Tofu Ricotta  the whole batch 2 zucchini 2 tablespoons nutritional yeast optional

Preheat oven to 375°. Mix walnuts, marinara sauce (reserve ¾ cup for the pan), and sun-dried tomatoes.

Preheat oven to 375°. Mix walnuts, marinara sauce (reserve ¾ cup for the pan), and sun-dried tomatoes.

Slice zucchini 1/16" lenthwise on a mandoline. In an 7 ½" x 9 ½" pan, pour ¾ cup marinara sauce.

Slice zucchini 1/16" lenthwise on a mandoline. In an 7 ½" x 9 ½" pan, pour ¾ cup marinara sauce.

Place zucchini noodles on marinara sauce. Spread ⅓ of tofu ricotta over zucchini noodles. Sprinkle nutritional yeast on top of tofu ricotta. Pour ½ of walnut sauce on top.

Place zucchini noodles on marinara sauce. Spread ⅓ of tofu ricotta over zucchini noodles. Sprinkle nutritional yeast on top of tofu ricotta. Pour ½ of walnut sauce on top.

Layer more zucchini noodles, then ⅓ of tofu ricotta, nutritional yeast, and rest of walnut sauce. Finish with layer of zucchini noodles, tofu ricotta, and nutritional yeast. Bake.

Layer more zucchini noodles, then ⅓ of tofu ricotta, nutritional yeast, and rest of walnut sauce. Finish with layer of zucchini noodles, tofu ricotta, and nutritional yeast. Bake.

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