Very happy with how this turned out. Very proud. Please love it. Thanks 🙂
2 zucchini, thinly sliced
1 lb ground beef
1/2 yellow onion
2 cloves garlic
1 15oz can diced tomatoes
1/4 cup tomato paste
2 tsp Italian seasoning
1/4 cup marinara (@raoshomemade if you know what’s gooood)
1 8oz container almond milk ricotta (I used @kitehillfoods)
1/4 cup vegan parmesan (I used @violife_foods)
1 cup vegan mozzarella (again with the @violife_foods)
First let’s make our ground beef mixture. Begin by browning the beef in a large skillet. Once juice start to release, add your onion, garlic, Italian seasoning, and about 1.5 tsp salt and 1 tsp ground pepper. Once your meat has browned, add diced tomatoes and tomato paste. Let simmer for 10 min. (Note: once the meat had cooked I drained the liquid because I didn’t want a wet lasagna, ya feel?)
Now for our ricotta mixture. Combine ricotta, egg, parmesan, and about 1/2 tsp each salt and pepper. Boom, that was easy.
Assembly time! These are the layers:
*repeat the above minus the marinara*
Bake at 400 degrees for 40 min. Your vegan moz will sadly never melt and get all ooey gooey but don’t let that getcha down!
Dairy-Free Products I Used:
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