Vegan Lasagna with Zucchini Noodles and Walnuts

Name: Vegan Lasagna with Zucchini Noodles and Walnuts
Ingredients: 4 small zucchini squash; 1 tablespoon extra virgin olive oil; 1 medium onion, finely diced; 3 cloves garlic, minced; 2 stalks celery, finely chopped; 5 ounces (about 2 cups) mushrooms, thinly sliced; 1 (32-ounces) jar marinara sauce; 2 tablespoons tomato paste; 1 tablespoon soy sauce; 1/2 cup red wine (may substitute with 1 tablespoon vinegar + 7 tablespoons water); 1 tablespoon Italian seasoning blend; ½ teaspoon black pepper; ¼ teaspoon salt (optional); 1 ½ cups ground walnuts, divided*; 1 cup shredded plant-based cheese; 2 tablespoons chopped Italian parsley

venagredos.com

Looking for a delicious plant-based, gluten-free lasagna packed with flavor, and just a tad bit lighter? Here you go! After all, who says that enjoying lasagna has to be an event mired down with...

View full recipe on venagredos.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at venagredos.com.

Share this recipe:

Cooking tools:

Dutch oven
Food processor
Blender
Baking dish
Oven
Stove
Saucepan
Chef's knife
Cutting board
Wooden spoon
Measuring cup
Measuring spoon
Paper towel

Ingredients

4 small zucchini squash
1 tablespoon extra virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
2 stalks celery, finely chopped
5 ounces (about 2 cups) mushrooms, thinly sliced
1 (32-ounces) jar marinara sauce
2 tablespoons tomato paste
1 tablespoon soy sauce
1/2 cup red wine (may substitute with 1 tablespoon vinegar + 7 tablespoons water)
1 tablespoon Italian seasoning blend
½ teaspoon black pepper
¼ teaspoon salt (optional)
1 ½ cups ground walnuts, divided*
1 cup shredded plant-based cheese
2 tablespoons chopped Italian parsley