Main Course
Vegan Zucchini Lasagna with Tofu Ricotta (not watery) gluten-free
Simple, practical, and full of everyday flavour, Vegan Zucchini Lasagna with Tofu Ricotta (not watery) gluten-free is a vegan, vegetarian Italian main course made with marinara sauce or herbed pasta sauce, medium zucchini squash, thinly sliced with a mandolin or knife, and red lentils in about 75 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.