What better way to celebrate “World Vegan Day” than with a delicious vegan lasagna supper! It’s a real showstopper! I based the lasagna recipe on my grandma’s traditional recipe. Serve this amazing Vegan Zucchini Lasagna with Roasted Asparagus on the side and Orzo Soup for the first course. For a refreshing dessert, try Fresh Berries topped with Easy Tofu Whip. Yum! Watch me prepare this delicious menu on YouTube in our Festive Zucchini Lasagna show!
I based this festive lasagna recipe on my grandma’s incredible traditional recipe and substituted tofu for the ricotta cheese and vegan ground round for the meat, then lightened it up a bit with long strips of zucchini in place of one of the layers of noodles. This lasagna freezes well, so the time you dedicate to making the dish will pay off in delicious leftovers later. It’s unusual for me to make a recipe with this many steps, but this dish is worth the effort.
Served with whole-grain crackers or crusty rolls, this light soup makes a great first course or light supper. Orzo is a rice-shaped pasta that cooks up quickly, making it excellent for adding body to soups.
Try serving this delicious Vegan Zucchini Lasagna with tender asparagus spears on the side!
If you need a snazzy topping to jazz up a bowl of fruit or fresh berries, try this Tofu Topping.
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