Easy Vegan Zucchini Lasagna

1. Slice the clean zucchini into thin long slices using a mandolin or carefully with a knife.

2. Lay the slices out on a baking sheet and sprinkle with salt, then leave to sit for 20-25 minutes while preparing the sauce and filling.

3. Heat 2 tablespoons cooking oil in a large pan for the meat sauce.

4. Add minced onion and cook until translucent.

5. Add minced garlic and cook until fragrant.

6. Add tomato paste and cook down until a deeper red appears.

7. Add sage, Italian seasoning, and basil, then cook for a minute.

8. Add veggie ground and incorporate it well.

9. Add crushed tomatoes, sugar, salt, and pepper, then leave on a low simmer, stirring occasionally.

10. For the mushroom spinach ricotta filling, heat 1-2 tablespoons oil in a large pan on medium-high heat and add diced mushrooms with a pinch of salt.

11. Cover with a lid and let mushrooms cook down for 5-10 minutes to release moisture.

12. Continue cooking until mushrooms are nicely browned.

13. Add garlic and cook until fragrant.

14. Add spinach and cover with a lid for a minute.

15. Stir when spinach is slightly wilted, turn off the heat, put the lid back on, and let it sit until spinach reduces in size.

16. Add about 1 cup of ricotta and mix until well incorporated.

17. Pat the zucchini dry with paper towel or a clean kitchen towel after it has sat.

18. Assemble the lasagna by starting with a layer of meat sauce, then zucchini slices, then ricotta mixture, and repeat the layers.

19. Bake at 375°F for 45 minutes or until bubbling.

20. Allow the lasagna to cool before serving.

Tips

1. Optionally drain excess moisture from the mushroom spinach ricotta mixture using a fine mesh sieve before assembling.

2. Ensure zucchini is thoroughly dried to prevent a soggy lasagna.