Lasagna: The Origins
We may have been under the impression, like many others, that Lasagna was originally from Italy. It turns out that its origin story is more complex!
Others claim that the concept was invented in ancient Greece, where lagoon (layered dough sheets) were cut and baked into strips. Some claim that it is a Roman recipe recorded in a 1st-century cookbook. Others claim that it originated in England or Italy during the 14th century. Cookbooks described the idea of layering pasta and cheese in a dish and then baking it.
It wasn’t until the 16th century, however, that the tomato-based version that is more similar to today’s Lasagna was recorded. These versions originated in Italy. We’re grateful to all those who contributed to the creation of Lasagna.
How to make Zucchini Lasagna
This eight-ingredient Lasagna is different from others because it has a vegan ricotta ‘cheese’ that I had never tried before.
Have you tried macadamia-nut cheese yet? This macadamia nut version is as easy to make (no soaking necessary!) This version is incredibly easy (no soaking required!)
It turns out fluffy, cheesy, and green because of the fresh basil. Ooh, mama.
You can also use gluten-free noodles or sweet potato in place of the noodles.
Use the macadamia ricotta in my Spaghetti Squash Lasagna bake to create another lasagna-inspired recipe!
Ingredients
VEGAN RICOTTA
- The original recipe calls for one 16-ounce extra firm block of tofu*. Drain and press it dry after 10 minutes.
- 2 Tbsp nutritional yeast
- Fresh basil, finely chopped: 1/2 cup
- 2 tsp of dried oregano
- Juice 1 medium lemon (2 Tbsp, or 30 ml according to the original recipe)
- Extra virgin olive oil 1 tbsp ( optional for richness + flavor)
- 1 tsp salt + pinch of black pepper
- Use less water if you are using tofu.
- 14 cup vegan Parmesan cheese
THE REST
- I like to use Trader Joe’s organic tomato basil marinara in a 28-ounce jar.
- Use a Mandolin to thinly slice three medium zucchini squash (or use this recipe for eggplant as a substitute)
Instructions
- Preheat oven to 375 degrees F.
- Add the macadamia nut to a blender or food processor and blend until combined, scraping sides as necessary. You want a delicious meal.
- Add the remaining ingredients: nutritional yeast, fresh oregano and basil, lemon juice (optional), water, salt, pepper, vegan parmesan (optional), and olive oil. The mixture/paste should be well-pureed.
- Add more nutritional yeast to the dish for cheeseiness, and add lemon juice for brightness.
- Line a 9×13 inch (or similar-sized) baking dish with zucchini slices and pour about 1 cup of marinara sauce (amount according to the original recipe // adjust for batch size).
- Spread a thin layer of the ricotta mixture over the zucchini using small spoonfuls. Then, spread a thin layer of marinara on top and add more zucchini. Continue until zucchini and filling are all used. Zucchini and sauce should make up the top two layers. Cover with foil and sprinkle on vegan parmesan (optional).
- Remove foil after 45 minutes and continue baking for another 15 minutes. When slicing the zucchini with a knife, it should easily be pierced. Let the zucchini cool for 10 to 15 minutes before serving.
- Serve with fresh basil and vegan parmesan. Leftovers can be stored in the fridge for up to 2 days or frozen for up to a month.
