Vegan Zucchini Lasagna
Published: Jun 13, 2023 · Updated: Jun 13, 2023 · This post may contain affiliate links.
Are you looking for a delicious and healthy vegan dinner idea? Look no further than this vegan zucchini lasagna. It’s light, healthy, and bursting with flavor from fresh veggies, tangy marinara, and creamy vegan ricotta. Yum!
As an Italian, I’ve eaten more than my share of lasagna in my life. In fact, traditional lasagna is my son’s all time favorite food and the dish we make for most holidays in our home. It’s comfort food at its finest!
But it’s also a heavy dish. And on these hot summer days, I need something a bit lighter. So I came up with this veggie-centric vegan friendly version of my fave pasta dish!
This Vegan Zucchini Lasagna is:
- Light & healthy!
- Family friendly – even the kids will eat this.
- Ready in under an hour.
- Vegan.
- Vegetarian.
- Dairy-free.
- Gluten-free.
- a delicious plant-based meal!
With its fresh vegetables, rich tomato sauce, and hearty vegan cheese, this zucchini lasagna is sure to satisfy your taste buds. Plus, it’s the perfect way to sneak more veggies into your meal. Enjoy!
And don’t forget to check out my other vegan pasta recipes for more delicious vegan dinner ideas.
Ingredients & Supplies You’ll Need
Here’s what you’ll need to make this delicious zucchini lasagna:
- Zucchini – the star ingredient!
- Firm Tofu – to make a vegan ricotta cheese substitute.
- Nutritional yeast – to add that cheesy flavor.
- Italian Seasoning
- Salt
- Lemon Juice
- Olive oil
- Onion
- Bell pepper
- Garlic
- Mushrooms
- Baby Spinach – Or you can use kale if you prefer.
- Tomato Sauce
- Fresh Basil – Optional, but recommended!
In addition to these ingredients, you will need a 9″x 13″ baking dish and either a vegetable peeler or a mandoline slicer for slicing the zucchini.
How to Make Zucchini Lasagna
The first step is to slice your zucchinis lengthwise into thin strips. Lay them out on a paper towel and sprinkle them all over with salt. Allow them to sit for at least 15 minutes to draw out all of the excess moisture – this will keep your lasagna from becoming a soggy mess!
Next, you’ll prepare a vegan tofu “ricotta” by blending the tofu, nutritional yeast, Italian seasoning, salt, and lemon juice in a food processor until smooth.
In a large skillet, sauté the bell peppers and onions until they are translucent. Add the garlic and mushrooms and cook until the mushrooms are browned and the excess liquid has evaporated. Finally, add the spinach and allow it to wilt.
Now, it’s time to assemble your lasagna. Add a layer of tomato sauce to the bottom of a 9×13 baking dish, then a layer of zucchini slices. Follow that with another layer of sauce, followed by half of the cooked vegetables and half of the vegan ricotta. Then, add another layer of zucchini noodles, sauce, remaining vegetables, and remaining vegan ricotta. Finally, top with a final layer of zucchini slices and remaining sauce.
Cover the baking dish and bake in the oven at 400 degrees Fahrenheit for 45 minutes or until it is bubbly. Once done, remove the lasagna from the oven and add fresh minced basil. Allow it to sit for 10 minutes before serving.
(As always, see the recipe card below for more detailed instructions, measurements, and step-by-step images.)
Helpful Tips & Tricks
Here are some helpful tips and tricks for making a delicious vegan lasagna!
Slicing the Zucchini Strips
Use a vegetable peeler or a mandoline slicer to create very thin, uniform slices of zucchini. This will ensure that your lasagna layers cook evenly and don’t become mushy. You are unlikely to get thin enough slices by simply using a kitchen knife.
Remove the Moisture from the Zucchini
After slicing your zucchini, lay the pieces out on paper towels and sprinkle with salt. This will help draw out excess moisture, making for a firmer lasagna. Don’t skip this step or you will get soggy lasagna!
Storing the Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. For best results, reheat in the oven or microwave before enjoying.
Variations & Substitutions
Homemade Marinara Sauce
I used a simple plain tomato sauce for this recipe, to let the veggies shine. You can use any tomato or pasta sauce of your choice, or try your hand at making homemade tomato sauce.
Vegan Ricotta
This recipe uses a simple homemade tofu ricotta. For an alternative, this cashew ricotta is also a great choice. If you’re short on time, consider using store bought vegan ricotta. There are many delicious options available at most grocery stores. I’m a fan of the Kite Hill brand.
Add Vegan Mozzarella
I wanted to limit the processed ingredients in this healthy lasagna recipe, but you could also add some dairy free mozzarella shreds to the top if you’re craving more cheesiness.
Spice it Up
For more flavor, consider adding fresh herbs such as basil or oregano to your marinara sauce. Or for a little spice, add some crushed red pepper flakes. Yum!
Add Some Protein
If you want a protein boost, add in some meatless soy crumbles or crumble up some Beyond Sausages – they are perfect for this! You could also add lentils, chickpeas, or beans for a fun variation.
Roasted Vegetables
Consider using roasted vegetables such as eggplant, bell peppers, or mushrooms to add different textures and flavors to the dish.
Fun Fact: Where did Lasagna Originate?
The origins of lasagna are a highly debated topic. While most people assume the dish came from Italy, this popular recipe has made quite the journey around the world!
Some believe it began with laganon, a Greek word describing flat sheets of pasta that were cut into strips. Still others suggest that lasagna first appeared as far back as the 14th century in England and Italy, where cookbooks detailed various recipes for layers of cheese and pasta baked together. It wasn’t until the 16th century when tomato-based versions of the dish were recorded that it bore closer resemblance to today’s version.
But wherever it came from and whoever created it – our taste buds thank you!
More Tasty Vegan Recipes
If you love this vegan zucchini lasagna, be sure to check out these other delicious plant based ideas:
- Vegan Zucchini Noodles with Vegan Bolognese Sauce
- Vegan Vodka Pasta
- 15+ Comforting Vegan Casserole Ideas
Recipe
Vegan Zucchini Lasagna
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Ingredients
- 4 large zucchini
- 14 oz. firm tofu
- 2 tablespoons nutritional yeast
- 2 teaspoons italian seasoning
- 1 teaspoon salt
- Juice of half a lemon
- 1 tablespoon olive oil
- 1 onion chopped
- 1 bell pepper diced
- 3 cloves garlic minced
- 1 lb mushrooms quartered
- 4 cups baby spinach
- 3-4 cups tomato sauce
- Minced fresh basil optional
Instructions
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Preheat oven to 400 F
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Slice the zucchini lengthwise into thin strips, lay out on a paper towel and sprinkle with salt, allow to sit at least 15 minutes to draw some moisture out
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Meanwhile prepare the tofu ricotta. Combine the tofu, nutritional yeast, italian seasoning, salt and lemon juice in a food processor
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Blend until smooth and set aside
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In a large skillet over medium heat, add the oil followed by the onion and peppers and saute for 5-6 minutes, or until the onion is translucent
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Add the garlic and stir, then add the mushrooms and cook until the mushrooms are browned and the excess liquid has evaporated
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Add the spinach and allow to wilt
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Add a layer of sauce to the bottom of a 9×13 baking dish, then a layer of zucchini, followed by sauce, then half the vegetables, then half the vegan ricotta
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Repeat with another layer of zucchini, followed by sauce, then half the vegetables, then half the vegan ricotta
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Keep repeating with a layer of zucchini, sauce, remaining vegetables and remaining vegan ricotta
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Then fininsh with a final layer of zucchini and remaining sauce on top
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Cover and bake in the oven for 45 minutes, or until bubbly
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Add the fresh minced basil and allow to sit for 10 minutes before slicing and serving
Nutrition
More Vegan Pasta and Noodles
Vegan Vodka Pasta
Vegan Baked Mac And Cheese
Vegan Zucchini Noodles with Vegan Bolognese
Vegan Pumpkin Mac and Cheese