INSTRUCTIONS

1. Cook the Lasagna Noodles

Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the lasagna noodles until just shy of al dente, about 1–2 minutes less than the package directions. Drain and lay the noodles flat on a clean towel to prevent them from sticking together.

2. Sauté the Spinach

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the spinach and cook for about 2 minutes, until just wilted. Season with salt and black pepper, then remove from the heat.

3. Prepare the Zucchini

Lay the zucchini slices on paper towels and gently pat them dry to remove excess moisture. For an even less watery lasagna, lightly salt the zucchini and let it sit for about 10 minutes before patting dry.

4. Start Layering

Spread a thin layer of BeanStalk vegan bolognese sauce over the bottom of a 9x13-inch baking dish. Add a layer of lasagna noodles, followed by vegan ricotta, zucchini slices, wilted spinach, and another layer of bolognese sauce.

5. Repeat the Layers

Repeat the layers of noodles, ricotta, zucchini, spinach, and bolognese sauce two more times. Finish with a final layer of noodles topped with the remaining bolognese sauce.

6. Bake the Lasagna

Sprinkle the vegan mozzarella evenly over the top. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the lasagna is bubbling and the cheese is melted and golden.

7. Rest and Serve

Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. Garnish with freshly chopped basil and serve warm.

Recipe Tips

Patting the zucchini dry helps prevent excess moisture from making the lasagna watery. Letting the lasagna rest for at least 10 minutes after baking helps the layers set and makes it easier to slice cleanly. Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.