I first thought of making Vegan Zucchini and Pea Lasagna when I was reminiscing about my childhood summers spent in my grandmother’s garden. She had the most beautiful zucchini plants and peas that I used to snack on right off the vine. This recipe is a tribute to those warm, sunny days and the fresh, vibrant flavors of my grandmother’s garden. The combination of tender zucchini, sweet peas, and creamy layers brings back those cherished memories with every bite.
Recipe Experimentation
Creating the Vegan Zucchini and Pea Lasagna took some experimentation to get just right. I wanted to ensure that the flavors were perfectly balanced and that the lasagna was both satisfying and nutritious. I remember spending a whole weekend in my kitchen, adjusting the seasonings, tweaking the béchamel sauce, and layering the ingredients until I achieved the perfect harmony of tastes and textures. It was a labor of love, but the end result was worth every minute.
Family Dinner
When I finally served the Vegan Zucchini and Pea Lasagna to my family, the response was overwhelmingly positive. My kids, who usually shy away from green vegetables, devoured it and asked for seconds. My husband complimented the creamy béchamel sauce and the fresh taste of the zucchini and peas. It quickly became a family favorite and a staple at our dinner table, especially when we have guests over. It’s always a hit and makes for great leftovers, too.
I decided to share my Vegan Zucchini and Pea Lasagna recipe on my blog because I wanted others to experience the joy and nostalgia it brings me. It’s a dish that represents comfort, love, and the beauty of simple, fresh ingredients. I hope that when people make this lasagna, they feel the same warmth and happiness that I do. Whether it’s for a special occasion or a regular weeknight dinner, this lasagna is sure to become a beloved recipe in many households.
Table of Contents
Chef’s Notes-Vegan Zucchini and Pea Lasagna
- Prepping Leeks: Make sure to wash leeks thoroughly to remove any dirt trapped between the layers. Slice them thinly to ensure even cooking.
- Slicing Zucchini: Using a mandolin will give you uniformly thin slices, which will help the lasagna layers cook evenly.
- Green Peas: Blanching peas and then plunging them into cold water helps retain their vibrant green color.
- Deglazing the Pan: When deglazing the pan with white wine, make sure to scrape up any browned bits for added flavor.
- Consistency of Green Pea Puree: Adjust the consistency of the pea puree by adding water gradually. It should be spreadable but not too runny.
- Roasted Garlic: Roasting the garlic before blending adds a sweet and mellow flavor to the béchamel sauce.
- Roux: Cook the roux until it’s just starting to turn golden to avoid a raw flour taste in your sauce.
- Layering: Ensure each layer is evenly spread. Press down gently on each layer to compact the ingredients slightly, helping the lasagna hold together when sliced.
- Top Layer: Brushing the top layer of lasagne sheets with water before adding the béchamel helps prevent them from drying out during baking.
- Resting Time: Allow the lasagna to rest for at least an hour after baking. This helps it set and makes slicing easier.
- Garnish: Fresh mint leaves and a sprinkle of nutritional yeast on top before serving add a pop of color and flavor.
Vegan Zucchini and Pea Lasagna
Dive into this mouthwatering Vegan Zucchini and Pea Lasagna! It’s a delightful blend of tender zucchini, creamy leeks, and vibrant green peas, all layered with a luscious plant-based béchamel sauce. Perfect for a cozy dinner or meal prep, this dish is sure to impress even the most discerning palates. Get ready to savor every bite of this healthy, affordable, and customizable lasagna!
4
servings30
minutes40
minutes370
kcal1
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Ingredients
- Lasagna Sheets
17½ oz vegan lasagne sheets (gluten-free if needed)
- Zucchini & Leek Layer
3 medium leeks (white and light green parts only)
2 tbsp olive oil
4 large zucchinis (about 50 oz)
¾ cup white wine (or vegetable stock with lemon juice)
3 tbsp chopped capers
- Green Pea Layer
3 cups frozen green peas (petit pois)
2 small garlic cloves
15 fresh mint leaves
- Béchamel Sauce
3¼ cups oat milk (or other plant milk)
1 head roasted garlic
2 tsp white miso paste
2 tbsp nutritional yeast
⅓ cup mild olive oil (or 3½ oz vegan butter)
⅔ cup all-purpose flour (or gluten-free flour mix)
1 tsp salt (adjust to taste)
¼ tsp pepper (adjust to taste)
Freshly ground nutmeg (to taste)
- Alternative Ingredients:
Lasagne Sheets: Use gluten-free lasagne sheets if needed.
White Wine: Substitute with vegetable stock and a squeeze of lemon juice.
Oat Milk: Any plant-based milk can be used.
Vegan Butter: Use mild olive oil as an alternative.
Directions
- Trim the dark green parts off the leeks and slice the white and light green parts thinly after washing thoroughly. Slice zucchinis thinly using a mandolin or sharp knife. Heat olive oil in a large nonstick pan over medium heat. Add leeks and sauté until soft and creamy, about 5-7 minutes. Remove from pan and set aside.
- Deglaze the pan with half the white wine and add half the zucchini slices. Sauté until softened, about 5 minutes per batch. Repeat with remaining wine and zucchini. Return leeks and zucchini to the pan. Stir in chopped capers and season with salt and pepper. Set aside.
- Boil a small pot of water and prepare a bowl of cold water. Cook frozen peas according to package instructions (about 3 minutes). Drain and plunge into cold water to preserve color. Drain again. In a food processor, blend drained peas with garlic, mint leaves, chili flakes (if using), miso paste, lemon juice, and zest until smooth. Add water if needed for a loose consistency. Season to taste.
- Blend roasted garlic cloves with 1 cup of oat milk, miso paste, and nutritional yeast until smooth. Heat olive oil in a large saucepan over medium heat until shimmering. Gradually whisk in flour until smooth. Cook for a few minutes to eliminate raw flour taste.
- Reduce heat to low and slowly whisk in remaining oat milk including the garlic mixture. Simmer until thickened. Season with salt, pepper, and nutmeg. Preheat oven to 355°F (320°F fan). Spread a thin layer of zucchini mixture in a baking dish. Layer with lasagne sheets. Add half the remaining zucchini mixture followed by another layer of pasta sheets. Spread all green pea mixture on top followed by another layer of pasta sheets. Add remaining zucchini mixture and top with final layer of pasta sheets brushed with water.
- Spread béchamel sauce on top. Bake for 30 minutes at 355°F then increase to 425°F for the last 10 minutes for browning. Allow lasagna to set for at least an hour before serving for best results.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- food processor
- baking sheet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 370kcal
- Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 800mg
- Carbohydrates: 55g
- Fiber: 10g
- Sugar: 12g
- Protein: 12g
- Vitamin A: 15IU
- Vitamin C: 50mg
- Calcium: 20mg
- Iron: 25mg
FAQs- Vegan Zucchini and Pea Lasagna
Can I make this lasagna gluten-free?
Yes, you can substitute the lasagne sheets and all-purpose flour with gluten-free options.
What can I use instead of white wine?
You can substitute white wine with vegetable stock and a squeeze of lemon juice for acidity.
Can I prepare this dish in advance?
Absolutely! This lasagna can be assembled a day in advance and baked just before serving. It also tastes great as leftovers.
Can I add other vegetables to this lasagna?
Yes, feel free to add vegetables like spinach, mushrooms, or bell peppers for added texture and flavor.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual slices for 2-3 minutes.
