HomeDIETVegetarian Lasagna with Zucchini Noodles and Walnuts - Sharon Palmer, The Plant...

Vegetarian Lasagna with Zucchini Noodles and Walnuts – Sharon Palmer, The Plant Powered Dietitian

A delicious plant-based, gluten-free lasagna packed with flavor, and just a little light? here you go! After all, who says enjoying lasagna has to be an event with layers of gooey cheese, rich meat sauce, and pasta? This easy recipe for Vegetarian Lasagna with Zucchini Noodles and Walnuts is proof! Offering a modern reinvention of lasagna, this dish is based on lasagna noodles made with strips of zucchini noodles (not pasta!) and a rich tomato sauce filled with the goodness of ground walnuts in place of ground beef. That’s correct! Finely ground walnuts can take on a “meaty” texture in dishes like pasta sauce, reminding you not to miss the meat in classic dishes like lasagna. Plus, layering in strips of fresh zucchini (which also work as gluten-free lasagna noodles) gives you an opportunity to reduce carbs in a meal, as well as increase servings of vegetables. Now, this is a vegetarian lasagna recipe you can enjoy for the taste and health benefits!

Eating more nuts, such as walnuts, is a great way to boost your health. Research shows that you can reduce your risk of cancer, including colorectal cancer, by including more nuts like walnuts in your diet. Rich in healthy fats (even omega-3s), protein, fiber, and magnesium, walnuts are also a great addition to your diet for heart and brain health. That’s why nutritionists recommend eating a handful of nuts, including walnuts, every day. In addition, eating a more plant-based diet, which includes plenty of whole grains, vegetables, fruits, nuts, seeds and pulses, and less animal protein, is a good strategy for reducing your risk of cancer. You don’t have to completely cut animal foods out of your diet if you don’t want to — just start feasting on more foods featuring whole plants, and reap the health rewards. Let’s start with this super delicious, indulgent, and easy recipe for Vegan Lasagna with Zucchini Noodles and Walnuts, which I partnered with AICR and California Walnuts to develop.

Follow this step-by-step guide to make this recipe given below.

Step-by-Step Guide:

Cut zucchini into thin strips and drain on paper towels.
To make sauce, cook onion, garlic, celery, mushrooms, tomato sauce, seasoning and walnuts in a large pot.
Make a layer of zucchini “noodles”.
Top with Walnut Tomato Sauce and Plant-Based Cheese. Repeat to make three layers.
Bake uncovered till golden brown.

Watch me make this recipe on Plant Power Live.

Watch the video for this delicious, plant-based recipe here.

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Description

Walnuts provide a “meaty” texture in this delicious, completely plant-based recipe for Vegan Lasagna with Zucchini Noodles and Walnuts, which features zucchini “noodles”, a rich tomato-walnut sauce, and a base of plant-based cheese. There are layers.


Zucchini Noodles:

Walnut Tomato Sauce:

Fill:

  • 1 cup shredded plant-based cheese

Garnish:

  • 2 tablespoons chopped Italian parsley


  1. Cut zucchini horizontally into long, thin slices (about 5 horizontal slices per squash). Place on paper towels and set aside (to absorb excess moisture).
  2. Place a Dutch oven or large saucepan over medium heat and heat the olive oil.
  3. Add the onions, garlic and celery and sauté for 3 minutes, while stirring continuously.
  4. Add mushrooms and fry for 2 minutes.
  5. Add marinara sauce, tomato paste, soy sauce, red wine, Italian seasoning, black pepper and salt (optional). Stir well and cover. Cook on medium heat for 10-15 minutes, while stirring occasionally, till the vegetables become thick.
  6. 1 ¼ cups ground walnuts* (can be ground in a food processor or high-powered blender for only 1-2 seconds; should be similar in consistency to grains of sand, but not overly processed to the texture of nut butter) , reserving remaining ¼ cup crushed walnuts for topping. Stir 1 1/4 cups crushed walnuts into the sauce and heat for 2 minutes.
  7. Preheat oven to 350 F.
  8. Spray 13×9-inch baking dish with nonstick cooking spray. Place one-third (6-7 slices) of the zucchini slices on the bottom of the dish. Layer one-third of the Walnut Tomato Sauce. Sprinkle with 1/3 cup of the shredded plant-based cheese. Repeat layers two more times for a total of three layers of zucchini “noodles”, nutty tomato sauce, and plant-based cheese.
  9. Place the baking dish in the oven uncovered for 40 minutes.
  10. Sprinkle remaining 1/4 cup crushed walnuts over lasagna and set oven to broiler setting. Fry for 2 minutes, until golden brown.
  11. Remove from oven, garnish with freshly chopped parsley, cut into squares and serve immediately.

  • prep time: 20 minutes
  • Cooking Time: 1 hour 5 minutes
  • grade: interference
  • Meal: american, italian

nutrition

  • serving size: 1 serving
  • Calories: 282
  • sugar: 12 grams
  • Sodium: 231 mg
  • thick: 17 grams
  • Saturated fat: 4G
  • Carbohydrates: 26 grams
  • Fiber: 5 grams
  • Protein: 5 grams

Keyword: lasagna noodles lasagna noodles oven ready lasagna noodles roasted tomato sauce how to thicken tomato sauce how long does tomato sauce last in the fridge vegan lasagna

For other plant-based lasagna recipes, see:

Cauliflower Spinach Lasagna
Baked Mediterranean Lasagna
Swiss Chard Basil Lasagna

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