Dairy-Free Zucchini Lasagna

Indulge in the comforting layers of flavor with this Dairy-Free Zucchini Lasagna, a wholesome twist on the classic Italian favorite. This recipe swaps traditional pasta for thinly sliced zucchini, creating a naturally gluten-free base that’s both light and satisfying. A rich, homemade tomato sauce pairs seamlessly with a creamy, cashew-based ricotta enhanced with fresh spinach, tangy lemon juice, and nutritional yeast for a dairy-free, plant-powered boost. Perfect for weeknight dinners or meal prepping, this lasagna bakes to bubbly perfection in under an hour and is guaranteed to delight vegans, vegetarians, or anyone looking for a nutritious, delicious alternative to traditional lasagna. Healthy, hearty, and irresistibly flavorful, this dish redefines comfort food!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 large zucchini
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cups raw cashews
• 0.75 cups unsweetened almond milk
• 0.25 cups nutritional yeast
• 2 tablespoons lemon juice
• 3 cups spinach

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a mandoline slicer or a sharp knife, slice the zucchinis lengthwise into thin strips about 1/8-inch thick. Lay the slices out on paper towels, sprinkle with a little salt, and let them sit for about 10 minutes to release excess moisture. Pat them dry with another paper towel.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Step 4

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Bring the sauce to a gentle simmer and let it cook for 10-15 minutes, stirring occasionally.

Step 5

While the sauce simmers, prepare the dairy-free ricotta. In a high-speed blender or food processor, combine the raw cashews (soaked in water for at least 4 hours or boiled for 10 minutes and drained), almond milk, nutritional yeast, lemon juice, and a pinch of salt. Blend until smooth and creamy.

Step 6

In the same blender, add the spinach to the ricotta mixture and pulse a few times to incorporate the spinach into the ricotta, leaving some texture.

Step 7

To assemble the lasagna, spread a thin layer of the tomato sauce on the bottom of a 9x13-inch baking dish. Add a layer of zucchini slices to cover the sauce. Spread a layer of the cashew ricotta mixture on top of the zucchini. Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce on top.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 10 minutes, allowing the top to brown slightly.

Step 9

Remove the lasagna from the oven and let it cool for about 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2231.6g)

Amount per serving	% Daily Value*
Calories	1805.4

Total Fat 109.0g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 3.8g
Cholesterol 0mg	0%
Sodium 9800.7mg	0%
Total Carbohydrate 179.4g	0%
Dietary Fiber 27.9g	0%
Total Sugars 97.6g
Protein 55.3g	0%

Vitamin D 65.9IU	0%
Calcium 756.1mg	0%
Iron 22.9mg	0%
Potassium 5654.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 11.5%

Carbs: 37.4%