Vegan Spiral Vegetable Lasagna

Vegan Spiral Vegetable Lasagna is an eye-catching dish. It is vibrant, booming freshness, with vegetal goodness. This dish has layers of tender zucchini, carrots, plus eggplant spiraled with rich marinara sauce & creamy vegan ricotta. Vegan Spiral Vegetable Lasagna is healthy, colorful, cozy & fulfilling. Vegetables get cut into thin slices and rolled up into spirals and baked golden. You might prepare a meatless supper because you wish to or make a great dish to wow your visitors. It goes well with either garlic bread or a fresh green salad. The creaminess & freshness ratio in each bite will not leave you indifferent.

STATS

• Course: Main Course
• Prep Time: 25 minutes
• Cuisine: Italian-Inspired
• Cook Time: 45 minutes
• Method: Oven-Baked
• Diet: Vegan, Gluten-Free
• Yield: 4 servings
• Total Time: 1 hour 10 minutes
• Serving Size: 1 large slice
• Difficulty: Medium

EQUIPMENT:

• Mandoline slicer/vegetable peeler
• Oven-safe baking dish (9-inch round or square)
• Mixing bowls
• Spoon/spatula
• Knife & cutting board
• Oven

INGREDIENTS:

• Two huge zucchini
• 2 big carrots
• One medium eggplant
• A half cup of marinara sauce
• One tablespoon of olive oil
• Add salt and pepper to taste.
• Half a teaspoon of dried basil
• 1/2 a teaspoon of powdered garlic
• One and a half cups of homemade/store-bought vegan ricotta
• A half cup of vegan shredded mozzarella & two teaspoons of nutritional yeast (optional)
• Garnish with fresh basil.

INGREDIENT NOTES:

Zucchini:

• Fresh, firm zucchinis are to be used. Cut into thin slices, so that they may be rolled.

Carrots:

• Peel them and then cut them. Select bigger ones to make better spirals.

Eggplant:

• Sliced thin, it is easier to roll. To eliminate bitterness, sprinkle with a little salt and let it sit for ten minutes.

Marinara:

• Make the one you like best, either using a store-bought or homemade sauce. A one with a lot of garlic is excellent.

Vegan Ricotta:

• Mix tofu, lemon & herbs, or you can go with almond-based ones.

Nutritional Yeast:

• Increases the flavor and has a cheesy taste without being dairy.

Vegan Mozzarella:

• This is optional, which aids in browning and texture.

Seasonings:

• Simple is better. Basil and garlic provide excellent taste, without spoiling the vegetables.

INSTRUCTIONS:

1. First, you turned the oven on to 375°F, or 190°C.
2. Clean & trim every veggie.
3. Cut the eggplant, carrots, & zucchini into ribbons using a mandoline or peeler.
4. Season with salt if using eggplant. Give it ten minutes. Dry by patting.
5. Combine vegan ricotta, nutritional yeast, garlic powder, basil, salt, & pepper in a bowl.
6. Apply a little olive oil to the baking dish.
7. Cover the bottom with ½ cup of marinara sauce.
8. Place a single vegetable strip on a level surface. Overlap a little.
9. Line each strip with a small amount of the ricotta mixture.
10. Each strip should be rolled into a spiral.
11. Spirals should be placed cut side up in the dish.
12. Continue till the plate is filled.
13. Over and between spirals, pour the remaining marinara.
14. If using, top with vegan mozzarella.
15. Wrap with foil.
16. Cook it for the next 30 minutes.
17. Remove the foil sheet.
18. Bake for another fifteen minutes, or till bubbling and browned.
19. Let it settle for five minutes.
20. Top with fresh basil just before giving.

TIPS:

• Cut the vegetables to the same thickness. This aids in even cooking & simple rolling.
• Variations in the layered veggies provide a nice look.
• In case spirals undo, snuggle them into the pan they will stay in the baking time.
• Bake & drizzle with balsamic glaze to add more flavor.

STORAGE INFORMATION:

Refrigerator:

• Keep leftovers for as long as three days in a sealed container. Cover & reheat in the microwave or at 350°F.

Freezer:

• Before or after baking, place the dish in the freezer. Chill overnight in the refrigerator before baking if it’s not baked.

FAQs:

Would other vegetables work?

• Yes. Sliced beets, yellow squash/even sweet potatoes are good.

Does slicing have a trick?

• Mandoline slicer: The slicer is time-saving and produces ideal slices.

Is it easily oil-free?

• Yes. Forget the olive oil, and instead use some parchment paper to avoid sticking.

Is there no gluten in this?

• Yes. It is gluten-free by nature because it does not contain pasta.

NUTRITION:

Calories: 210
Protein: 10g
Carbs: 18g
Fat: 12g
Saturated Fat: 2g
Fiber: 5g
Sugar: 8g
Sodium: 450mg
Calcium: 120mg
Iron: 2.1mg
Potassium: 580mg