With each bite I asked myself, “Did an Italian restaurant make this?!” If you’ve laid mouth on my beloved Vegan Lasagna, you know I don’t mess around. And today the meat and cheese are all invited! This recipe tastes legit tastes like grandma made it with Frank Sinatra in the background, a bold red in hand. We’re talking ooey gooey cheesy goodness layered with a bounty of zucchini, foolproof turkey meat sauce, and a kiss of parmesan on top for good measure. I’m drooling just thinking about it!
The why behind the ingredients
There’s a method behind my madness!
Cottage cheese: It has a mild taste and delightful texture no matter how long you cook it. It’s also quite a bit lighter than ricotta and has double the protein. Bonus points for being readily available and not too pricey! Whole milk retains that creamy, rich factor in lieu of ricotta. Zucchini: For a fun, veggie-loaded twist on classic lasagna. Adding the fresh veggies I crave in the summer make this lasagna totally warm weather worthy. Cheese: If it doesn’t have piles of mozzarella and Parmesan, did it even happen? Jarred sauce: This simplifies the recipe and it tastes incredible. I look for one with extra virgin olive oil and onions near the top of the ingredient list and no added sugar. Rao’s is the best!
Let’s make it (step by step)
I’m not gonna lie to you: this recipe is a labor of love (unless you have a mandolin!) and you will spend some time prepping. But it’s so worth it! To save time, you could always pre-cook the zucchini and make the meat sauce ahead!
What sets this apart (who owns a mandolin?!)
Most importantly, it tastes incredible. It’s also a bit more nourishing than most!
Realistic photos: LOL. I don’t own a mandolin, in case in wasn’t glaringly obvious by my pro cuts. Kinda ugly, definitely uneven, rustic at best slices of zucchini are my jam. But seriously, the thinner you slice, the more tender it’ll be. More sauce! Most recipes call for a lot less sauce, but that’s a problem cuz I live for the sauce. I’ll take a little more liquid if it means I’m not trying to spread a measly half cup of sauce in between layers. No ricotta: No hate to the ricotta lovers, but cottage cheese is a sublime healthy (and delish) swap. Limiting water: Anyone who makes zucchini lasagna must know there is going to be water, no matter how much you pre-salt or pre-cook zucchini. That’s the reality of using a watery veg in place of absorbent noodles. That said, all the draining in the recipe helps!
Let me know in the comments if you make this beaut!
