This vegan zucchini lasagna recipe has layers of delicious Italian flavors with thinly sliced zucchini instead of pasta noodles. This is a low-carb, healthy, vegan dish you can serve any night of the week!
I love recipes with layers. It’s one reason I made my Vegan Baked Ziti with layers, too.
And main dishes with zucchini are the best! These vegan zucchini boats are easy, healthy, and delicious.
But, back to lasagna! When you combine zucchini strips, savory red sauce, and vegan ricotta and top it with vegan mozzarella shreds, you’ve got a feast.
This zucchini lasaga vegan recipe is even better because it’s made with zucchini instead of pasta noodles. It’s a great gluten-free way to get your lasagna in!
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Vegan Ricotta — You can buy vegan ricotta these days or make your DIY vegan ricotta.
- Zucchini — You’ll need 2 to 3 medium zucchini.
- Garlic — You’ll need three cloves of garlic.
- Veggie Meat — I like adding veggie ground beef to the sauce, although this is optional. You can substitute some crumbled Vegan Pepperoni or Vegan Breakfast Sausage.
- Tomatoes — You’ll need a 28-ounce can or two 15-ounce cans of crushed or petite diced tomatoes.
- Basil — You can use fresh basil or one teaspoon of dried basil.
- Vegan mozzarella shreds — When you’re making zucchini lasagna vegan, you must use dairy-free mozzarella. We use Follow Your Heart or Daiya Mozzarella.
Why This Recipe is a Winner
- EASY — Zucchini noodles are easy to make by cutting the vegetable into thin strips
- BEST TEXTURE — Adding salt to the zucchini noodle strips helps them release their juices, resulting in less moisture in the finished dish
- DELICIOUS — Covering the dish with foil while baking traps steam, cooking the noodles and sauces together until perfectly tender and delicious!
Serve zucchini lasagna with any of the following side dishes:
- Vegan Caesar Salad
- Steamed Broccoli
- Vegan Breadsticks
- Vegan Alfredo Sauce
- Cauliflower Salad
- Vegan Pasta Salad
- Greens with Italian Vinaigrette
Store leftovers in an airtight container for up to 7 days. It can be frozen for up to 2 months.
How to make zucchini lasagna not watery?
Zucchini is a vegetable with high water content. As a result, to make your zucchini noodles you need to minimize the water content. We do this by letting it marinate with salt, which helps extract fluids. Then we bake the zucchini strips briefly to remove even more of their water content.
Can zucchini lasagna be frozen?
You can freeze this dish in individual servings or the entire casserole. Use a freezer-safe container or freezer bag and they can keep for up to 2 months.
Vegan Italian Recipes
If you love this vegan zucchini lasagna, here are even more plant-based Italian recipes you’ll love:
Vegan Zucchini Lasagne
- 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
- 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 9×9 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.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.