Vegan Zucchini Lasagna Recipe
🌱 Vegan Zucchini Lasagna 🍝
This Vegan Zucchini Lasagna is a tall slice with roasted zucchini, spinach-ricotta filling, and a rich tomato sauce. You get those classic lasagna layers without dairy — creamy tofu ricotta, wilted greens, and zucchini on top that browns in the oven. It’s the bake you make when you want comfort food that still feels like vegetables.
I love how clean this cuts after a rest. Let it sit 15 minutes and the layers stay stacked instead of sliding.
Jump to Recipe ↓ 🌱
Why You’ll Love This Lasagna
- 🌱 Completely dairy-free
- 🥒 Roasted zucchini layers
- 🧀 Creamy tofu ricotta
- 🥬 Spinach in the filling
- 🍅 Bold tomato sauce
- 🔥 Bakes into a tall slice
The Secret to Lasagna That Isn’t Watery
Salt the zucchini slices and pat them dry, or roast them first. Raw zucchini dumps liquid into the pan. Squeeze the spinach too. A thicker sauce helps the slice stand up. Resting after baking is not optional — that’s when it sets.
Frequently Asked Questions ❓
Do I need pasta noodles? 🍝
No. This version can be all zucchini. A few lasagna sheets in the middle make it sturdier if you want both.
What can I use instead of tofu? 🧀
Soaked cashews blended with lemon and salt, or store-bought vegan ricotta.
Can I make it ahead? 🧊
Yes. Assemble, refrigerate, and bake the next day. Add 10 extra minutes.
🌱 Vegan Zucchini Lasagna
Ingredients 🛒
For the Zucchini
- 3 medium zucchini, sliced lengthwise
- 1 tablespoon olive oil
- ½ teaspoon salt
For the Ricotta Filling
- 14 oz firm tofu, drained
- 3 cups spinach, wilted and squeezed dry
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
For Assembly
- 3 cups marinara sauce
- 6–8 lasagna noodles, cooked (optional)
- ½ cup shredded vegan mozzarella (optional)
- Fresh parsley, for serving
Instructions 👩🍳
- Preheat oven to 400°F (200°C). Toss the zucchini with oil and salt. Roast 12–15 minutes, until lightly golden. Pat dry.
- Blend or mash the tofu with nutritional yeast, lemon, garlic, salt, and pepper. Fold in the spinach.
- Spread a thin layer of marinara in a 9×13-inch pan.
- Layer zucchini (and noodles if using), ricotta filling, and sauce. Repeat, ending with sauce and vegan cheese.
- Cover and bake 30 minutes. Uncover and bake 10–15 minutes more, until bubbling.
- Rest 15 minutes, slice, and top with parsley.
Nutrition
| Nutrient | Per serving (1/8) |
|---|---|
| Calories | 220 |
| Protein | 12g |
| Net carbohydrates | 18g |
| Total carbohydrates | 22g |
| Fiber | 4g |
| Total fat | 9g |
| Sodium | 680mg |
Estimates based on zucchini, tofu ricotta, and marinara, without extra noodles. Exact numbers may vary by sauce brand.
Notes & Tips 💡
- If the zucchini still looks wet after roasting, blot it again.
- A pinch of Italian seasoning in the ricotta makes it taste extra savory.
- Leftovers reheat well and taste even better the next day.
- Use no-boil noodles only if you add a little extra sauce.
This Vegan Zucchini Lasagna is layered, saucy, and dairy-free. A tall slice with spinach ricotta and roasted zucchini. 🍝🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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