Get out a 9x9 baking pan and preheat the oven to 400F. If you haven’t already, brown the vegan ground beef. Then, add the ground beef to a medium mixing bowl and add 3/4 cups of the marinara sauce. Mix this together until combined.

To peel zucchini slices: Cut the ends off the zucchini. Then, cut it in half lengthwise. Place the zucchini half cut-side down, and pressing down firmly with the vegetable peeler, run the peeler from one end of the zucchini to the other to get your first slice. You can use this first slice or toss it in your compost. Then, repeat the peeler motion to get another zucchini strip. 

Assemble: Spread 1/4 cup of the marinara sauce on the bottom of the baking dish. Layer these zucchini strips in the baking dish with the sauce on the bottom, overlapping them slightly so they form a solid layer. If your zucchini strips are super thin (which happens when you get to the end of the zucchini), you can add a second layer of zucchini if you wish.

On top of that first zucchini layer, carefully spread an even layer of 1/3 cup vegan ricotta. On top of the ricotta, add 1/3 cup of the vegan ground beef/marinara mixture, pressing it into the ricotta with the back of a wooden spoon gently to embed it. 

Continue again with another zucchini layer and repeat the other layers. I like to switch the direction of the zucchini strips each layer, but it’s not vital. When you get to the top of the baking dish (about 5-6 layers), top the zucchini lasagna with one more zucchini layer. Top this with 1 cup marinara sauce and the vegan mozzarella cheese.

Cover the dish and place it in your preheated oven to bake at 400F for 20-30 minutes. While the lasagna bakes, mix all the ingredients for the bread crumb topping in a small bowl.

Then, turn the oven to 425F and remove the dish. Remove the cover from your baking dish and sprinkle on the bread crumbs. Place the dish back in the oven, uncovered, for another 10-20 minutes (until the breadcrumbs are lightly browned).

Let the dish rest uncovered at least 10-15 minutes before slicing and serving. It will firm up as it sits and make it much easier to slice! Serve a slice next to a vegan Caesar or garden salad with Italian dressing and a big hunk of garlic bread. Enjoy!

This zucchini lasagna makes amazing leftovers! Leftovers can be stored in an airtight container in the fridge for up to 5-6 days or in the freezer for up to 2 months. Defrost leftovers by moving only what you need to the fridge until completely defrosted. Reheat uncovered in the oven for best results.