Vegan Zucchini Lasagna – Vegan Recipes from VegKitchen

Looking for a delicious and healthy vegan dinner idea? Look no further than this vegan zucchini lasagna. It’s light, healthy and full of flavor from fresh vegetables, tangy marinara and creamy vegan ricotta. yum!

As an Italian, I have eaten more than my share of lasagna in my life. In fact, traditional lasagna is my son’s all-time favorite meal and the dish we make most holidays at our house. It’s comfort food at its best!

But it’s also a heavy dish. And on these hot summer days, I need something a little lighter. So I came up with this vegan version of my favorite pasta dish!

This vegan zucchini lasagna is:

• Light and healthy!
• Family friendly, even the kids will eat it.
• Ready in less than an hour.
• vegan
• vegetarian
• No dairy
• Gluten free.
• a delicious plant-based dish!

With fresh greens, a rich tomato sauce, and plenty of vegan cheese, this zucchini lasagna is sure to please your palate. Plus, it’s the perfect way to get more vegetables into your meal. Enjoy!

And don’t forget to check out my other vegan pasta recipes for more delicious vegan dinner ideas.

Ingredients and supplies you will 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
• Sal
• Lemon juice
• Olive oil
• onion
• 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’ll need a 9″ x 13″ baking dish and a vegetable peeler or mandolin slicer to slice the zucchini.

How to make zucchini lasagna

The first step is to do it cut the courgettes into thin strips lengthwise. Place them on a paper towel and sprinkle them all over with salt. Let them sit for at least 15 minutes to remove all excess moisture; this will prevent your lasagna from turning into a disaster!

Then you will prepare a vegan tofu “ricotta” Blend the tofu, nutritional yeast, Italian seasoning, salt, and lemon juice in a food processor until smooth.

In a large pan, saute peppers and onions until translucent. Add the garlic and mushrooms and cook until the mushrooms are golden brown and the excess liquid has evaporated. Finally, add the spinach and let it 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, the sauce, the remaining vegetables, and the remaining vegan ricotta. Finally, top with a final layer of zucchini slices and the remaining sauce.

Cover the baking tray and to bake bake at 400 degrees Fahrenheit for 45 minutes or until bubbly. Once done, remove the lasagna from the oven and add the chopped fresh basil. Let it rest for 10 minutes before serving.

(As always, see the recipe card below for more detailed step-by-step instructions, measurements, and pictures.)

Helpful tips and tricks

Here are some helpful tips and tricks for making a delicious vegan lasagna!

Cut the zucchini strips

Use a vegetable peeler or mandolin slicer to create very thin, even slices of zucchini. This will ensure that the layers of lasagna cook evenly and do not turn white. You’re unlikely to get thin enough slices just using a kitchen knife.

Remove the moisture from the zucchini

After slicing the zucchini, place the pieces on absorbent paper and sprinkle with salt. This will help draw out excess moisture, making for a firmer lasagna. Don’t skip this step or you’ll end up with a soggy lasagna!

Storage of remains

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 and substitutions

Homemade Marinara Sauce

I used a simple tomato sauce for this recipe, to let the vegetables shine. You can use any tomato sauce or pasta you like, or try making homemade tomato sauce.

Vegan ricotta

This recipe uses a simple homemade tofu ricotta. Alternatively, this cashew ricotta is also a great option. If you’re short on time, consider using store-bought vegan ricotta. There are many delicious options available at most grocery stores. I am a fan of the Kite Hill brand.

Add vegan mozzarella

I wanted to limit the processed ingredients in this healthy lasagna recipe, but you can also add a few pieces of dairy-free mozzarella on top if you’re craving more cheese.

spice it up

For added flavor, consider adding fresh herbs like 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 some meatless soy crumbles or throw in some Beyond Sausages – they’re perfect for that! You can also add lentils, chickpeas or beans for a fun variation.

Roasted vegetables

Consider using roasted vegetables like eggplant, peppers or mushrooms to add different textures and flavors to the dish.

Fun fact: where did lasagna originate?

The origins of lasagna are a hotly debated topic. Although most people assume that the dish originated in Italy, this popular recipe has made quite a journey around the world!

Some believe it started with laganon, a Greek word describing flat sheets of pasta that were cut into strips. Others suggest that lasagna first appeared in the 14th century in England and Italy, where cookbooks detailed various recipes for layers of cheese and baked pasta. It wasn’t until the 16th century when tomato-based versions of the dish were recorded that it more closely resembled the current version.

But wherever it comes 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:

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