Soy-Free Zucchini Lasagna

Dive into a wholesome and flavorful twist on a classic comfort food with this Soy-Free Zucchini Lasagna recipe! Perfect for plant-based eaters or anyone seeking a lighter, allergen-friendly option, this lasagna swaps traditional pasta for thinly sliced zucchini and ditches soy-based ingredients without compromising on rich, creamy taste. Layers of tender zucchini, a velvety cashew-based ricotta, and a robust, herb-infused tomato sauce come together to create a dish that’s hearty, satisfying, and surprisingly easy to make. With just 30 minutes of prep and 45 minutes of bake time, this gluten-free and dairy-free lasagna is perfect for weeknight dinners or meal prep. Garnished with fresh basil, it’s a crowd-pleaser packed with nourishing, plant-powered goodness.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 4 medium Zucchini
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 cups Raw cashews
• 0.5 cup Water
• 2 tablespoons Lemon juice
• 1 teaspoon Garlic powder
• 3 tablespoons Nutritional yeast
• 3 cups Tomato sauce
• 1 teaspoon Italian seasoning
• 2 tablespoons Fresh basil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a mandoline or a sharp knife, thinly slice the zucchinis lengthwise into 1/8-inch thick slices. Lay the slices on a clean towel, sprinkle both sides with a pinch of salt, and let them sit for 15 minutes to draw out excess water.

Step 3

While the zucchini rests, prepare the cashew ricotta. Soak the raw cashews in hot water for 10 minutes, then drain and rinse them.

Step 4

In a blender or food processor, combine the soaked cashews, 1/2 cup water, lemon juice, garlic powder, nutritional yeast, 1/2 teaspoon salt, and a dash of black pepper. Blend until smooth and creamy. Adjust seasonings to taste.

Step 5

Blot the zucchini slices dry using another clean towel, pressing gently to remove as much moisture as possible.

Step 6

In a small saucepan, heat the tomato sauce over medium heat. Stir in Italian seasoning, 1/2 teaspoon salt (or to taste), and fresh basil. Let it simmer briefly and remove from heat.

Step 7

Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil.

Step 8

Spread a thin layer of tomato sauce on the bottom of the dish. Layer zucchini slices over the sauce, slightly overlapping them. Spread a layer of the cashew ricotta over the zucchini, followed by more tomato sauce. Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce on top.

Step 9

Drizzle the remaining 1 tablespoon of olive oil over the top layer. Cover the dish loosely with aluminum foil.

Step 10

Bake in the preheated oven for 30 minutes, then remove the foil and bake for another 15 minutes, or until the edges are bubbly and the top is slightly browned.

Step 11

Let the lasagna cool for at least 10 minutes before slicing and serving. Garnish with additional fresh basil if desired.

Nutrition Facts

Serving size	(1911.8g)

Amount per serving	% Daily Value*
Calories	1792.7

Total Fat 116.2g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 3.2g
Cholesterol 0mg	0%
Sodium 10785.9mg	0%
Total Carbohydrate 149.3g	0%
Dietary Fiber 21.9g	0%
Total Sugars 80.4g
Protein 55.1g	0%

Vitamin D 0IU	0%
Calcium 282.0mg	0%
Iron 17.7mg	0%
Potassium 3216.9mg	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: 56.1%

Protein: 11.8%

Carbs: 32.0%