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A serving of zucchini lasagna sits on a plate. There's another slice barely visible in the background.

Vegan Zucchini Lasagna

This vegan zucchini lasagna features layers of delicious Italian flavors but using thinly sliced zucchini instead of pasta noodles. This is a low-carb, healthy, vegan dish you can serve any night of the week!
Course Main Course
Cuisine Italian
Diet Gluten Free, Vegan
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 412kcal


Vegan Ricotta

  • 1 cup cashews , soaked in water 2 - 4 hours
  • 15 oz extra firm tofu
  • ½ cup water
  • 5 tablespoons lemon juice
  • 3 tablespoons nutritional yeast flakes
  • 1 clove garlic , peeled and sliced
  • ½ teaspoon salt

Zucchini Lasagna

  • 3 medium zucchini (8 ounces each)
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 1 cup diced onions
  • 3 cloves garlic, peeled and minced
  • 2 cups veggie crumbles
  • 28 oz can crushed tomatoes
  • 2 tablespoons chopped fresh basil (or 1 teaspoon dried)
  • 2 cups vegan mozzarella shreds


For the Vegan Ricotta

  • To soak the cashews, cover them with water and soak for at least 2 hours, up to overnight. Then drain the soaking water.
  • Drain the water from the tub of tofu. There's no need to press the tofu.
  • Combine soaked cashews, tofu, water, lemon juice, yeast flakes, garlic, and salt in a blender or food processor. Pulse several seconds to combine. Use a spatula to push down ingredients from the side of the bowl. Add water, one tablespoon at a time, until a spreadable consistency is achieved. It should take no more than 1/4 cup of water.
  • Storage: You can store this in the fridge for 3–5 days, or freeze for up to 1 month to use in lasagna.

For the Zucchini Lasagna

  • Preheat oven to 375°F/190°C
  • Cut the ends off the zucchini and slice into ⅛" thickness. You can use a mandoline or a kitchen knife to cut zucchini. Place them on a pan and sprinkle with salt. Set aside for 10 minutes until they release their juices. Use a paper towel or kitchen towel to blot the moisture on the zucchini. Place the pan in the heated oven for 10 minutes.
  • Add oil to a skillet over medium heat and cook until shimmering. Add onions and cook for 5 minutes until tender. Add the veggie crumbles and garlic and cook for another minute, until heated through.
  • Add the tomatoes and basil and reduce heat to medium-low. Allow the mixture to simmer for 30 minutes until it thickens.
  • Spread about ½ cup of the tomato sauce in the bottom of a 9x9 casserole dish. Add one layer of zucchini strips on top. Spread half of the ricotta cheese over the noodles, followed by ½ cup of vegan mozzarella shreds. Repeat this process until you run out of ingredients, ending with mozzarella. Cover with foil and bake for 30 minutes. Then use tongs to remove the foil and bake for another 20 minutes.
  • Remove from the oven and let the dish sit for approximately 10 minutes before serving.


The nutritional estimate is provided for each cup of the ricotta. 


Calories: 412kcal | Carbohydrates: 38g | Protein: 21g | Fat: 22g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 1304mg | Potassium: 1083mg | Fiber: 8g | Sugar: 12g | Vitamin A: 517IU | Vitamin C: 37mg | Calcium: 130mg | Iron: 7mg