best vegan lasagna recipe polenta zucchini Best Vegan Lasagna Recipe With Polenta And Zucchini

Looking for a hearty, comforting dish that’s completely plant-based and bursting with flavor? This best vegan lasagna recipe with polenta and zucchini is exactly what you need to satisfy your cravings.

Combining the creamy texture of polenta with tender, thinly sliced zucchini and a rich tomato sauce, this lasagna offers a fresh twist on a classic favorite. Perfect for weeknight dinners or special occasions, it’s not only delicious but also packed with wholesome ingredients that nourish your body and delight your taste buds.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this lasagna is sure to impress. The layers of soft polenta “noodles,” vibrant zucchini, savory tomato sauce, and a homemade cashew-based vegan cheese come together beautifully to create a dish that’s both satisfying and nutritious.

Plus, it’s gluten-free and easily customizable. Ready to dive in?

Let’s explore why this recipe should become a staple in your kitchen.

Why You’ll Love This Recipe

This vegan lasagna is a game-changer for several reasons. First, it swaps traditional pasta sheets with creamy polenta layers, which are naturally gluten-free and add a unique, comforting texture.

The zucchini slices act as a fresh, low-carb alternative to noodles, bringing a subtle sweetness and vibrant color.

Moreover, the recipe is entirely plant-based, using a luscious cashew cheese that melts perfectly without any dairy. It’s packed with fresh vegetables and herbs, making it a wholesome meal that doesn’t compromise on flavor or heartiness.

The tomato sauce is robust and savory, with just the right amount of garlic and spices to keep you coming back for seconds.

Finally, it’s a versatile dish that can be made ahead and reheated, making it perfect for meal prep or entertaining guests who may have diverse dietary preferences.

Ingredients

• For the Polenta Layers: 1 cup polenta (coarse cornmeal)
• 4 cups vegetable broth
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• Salt and pepper to taste
• For the Zucchini: 3 medium zucchinis, thinly sliced lengthwise
• For the Tomato Sauce:
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• For the Cashew Cheese:
• 1 cup raw cashews, soaked for at least 4 hours or overnight
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1/4 cup water (add more if needed)
• 1 garlic clove
• Salt to taste
• Additional: Fresh basil leaves for garnish

Equipment

• Large saucepan
• Medium skillet
• Food processor or high-speed blender
• Baking dish (9×13 inches recommended)
• Sharp knife and cutting board
• Mixing bowls
• Measuring cups and spoons
• Spatula or wooden spoon

Instructions

1. Prepare the polenta: In a large saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta and reduce heat to low. Cook, stirring frequently, for about 25-30 minutes or until thickened and creamy. Stir in the nutritional yeast, olive oil, salt, and pepper. Spread the cooked polenta evenly onto a parchment-lined baking sheet to about 1/4-inch thickness. Let it cool completely and firm up, then cut into rectangular sheets roughly the size of your baking dish.
2. Make the tomato sauce: Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant. Pour in crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
3. Prepare the cashew cheese: Drain soaked cashews and add them to a food processor along with nutritional yeast, lemon juice, garlic, salt, and water. Blend until smooth and creamy, adding more water a tablespoon at a time if needed to reach a spreadable consistency.
4. Prepare the zucchini: Using a sharp knife or mandoline, slice zucchinis lengthwise into thin strips about 1/8-inch thick. Lightly salt the slices and lay them on paper towels to draw out excess moisture for about 10 minutes. Pat dry before assembling.
5. Assemble the lasagna: Preheat your oven to 375°F (190°C). In your baking dish, spread a thin layer of tomato sauce on the bottom. Layer polenta sheets, then a layer of zucchini slices, followed by dollops of cashew cheese and more tomato sauce. Repeat layers until all ingredients are used, finishing with a generous layer of tomato sauce and cashew cheese on top.
6. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
7. Rest and serve: Let the lasagna cool for at least 10 minutes before slicing. Garnish with fresh basil leaves and enjoy!

Tips & Variations

To prevent soggy zucchini layers, make sure to salt and pat dry the slices before assembling.

Tip: You can prepare the polenta and cashew cheese a day in advance to save time on the day you plan to serve.

Variation: Swap zucchini with eggplant or thinly sliced sweet potatoes if you prefer a different vegetable layer.

Additional flavor: Add sautéed mushrooms or spinach to the layers for an extra nutrient boost and earthiness.

Spice it up: Incorporate fresh chopped chili or smoked paprika into the tomato sauce for a smoky, spicy twist.

Nutrition Facts

Serving Suggestions

This vegan polenta and zucchini lasagna pairs beautifully with a fresh green salad dressed in a light lemon vinaigrette. Roasted garlic bread or a crusty baguette complement the creamy texture of the lasagna perfectly.

For a heartier meal, serve alongside steamed or roasted seasonal vegetables such as asparagus or Brussels sprouts.

If you want to keep things light, a simple cucumber and tomato salad with fresh herbs and a drizzle of olive oil makes an ideal side dish. For a cozy dinner, pair your lasagna with a glass of vegan-friendly red wine such as a Pinot Noir or Merlot.

Conclusion

This best vegan lasagna recipe with polenta and zucchini is a delicious and wholesome meal that brings together innovative ingredients and classic comfort food vibes. The polenta layers provide a smooth, creamy base that pairs beautifully with the fresh zucchini and tangy tomato sauce, while the cashew cheese adds that perfect touch of richness without any dairy.

Whether you’re cooking for family, friends, or just yourself, this lasagna is easy to prepare, highly customizable, and sure to impress even the most skeptical eaters. It’s a fantastic way to enjoy a plant-based meal that feels indulgent yet nourishing.

Give it a try, and don’t forget to explore more vegan delights like Jamaican Minced Beef Recipes, Leche De Pantera Recipe, and Julie Marie Eats Recipes to keep your menu exciting and flavorful.

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