Vegan Zucchini Lasagna

Say goodbye to heavy pasta and hello to layers of flavorful, nutrient-packed goodness with this Vegan Zucchini Lasagna! This plant-based twist on the classic comfort food swaps traditional noodles for thinly sliced zucchini, creating a gluten-free and low-carb foundation that doesn’t skimp on texture or taste. A creamy tofu ricotta made with nutritional yeast, fresh basil, and lemon juice adds a savory, cheesy element, while sautéed spinach boosts the dish with an extra dose of greens. Each layer is generously slathered in rich marinara sauce, seasoned with garlic and oregano, and baked to bubbly perfection. Perfect for meal prepping or feeding a crowd, this wholesome, dairy-free lasagna is as satisfying as it is nourishing. Whether you're a seasoned vegan or simply exploring plant-based recipes, this zucchini lasagna is sure to become a new favorite!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 large Zucchini
• 16 ounces Firm tofu
• 3 tablespoons Nutritional yeast
• 1 tablespoon Lemon juice
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 2 cups Spinach
• 3 cups Marinara sauce
• 1 teaspoon Olive oil
• 0.25 cup Basil leaves
• 1 teaspoon Oregano leaves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. These will serve as your 'lasagna noodles.'

Step 3

Lay the zucchini slices on a clean towel or paper towels, sprinkle with a pinch of salt, and let them sit for 10 minutes to release excess moisture. Pat them dry before use.

Step 4

In a blender or food processor, prepare the tofu ricotta by combining the firm tofu, nutritional yeast, lemon juice, garlic powder, salt, and basil leaves. Blend until smooth.

Step 5

Heat the olive oil in a pan over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Fold the wilted spinach into the tofu ricotta mixture.

Step 6

Spread 1/2 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.

Step 7

Layer the lasagna: Start with a layer of zucchini slices, spread a portion of the tofu ricotta mixture on top, followed by marinara sauce. Repeat these layers until all the ingredients are used, finishing with a layer of marinara sauce on top.

Step 8

Sprinkle oregano leaves over the top layer for added flavor.

Step 9

Cover the lasagna tightly with foil and bake in the preheated oven for 30 minutes.

Step 10

Remove the foil and bake for another 10 minutes, or until the top is bubbling and slightly browned.

Step 11

Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your vegan zucchini lasagna!

Nutrition Facts

Serving size	(2026.2g)

Amount per serving	% Daily Value*
Calories	1081.8

Total Fat 49.4g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 9358.4mg	0%
Total Carbohydrate 100.5g	0%
Dietary Fiber 21.5g	0%
Total Sugars 72.4g
Protein 72.4g	0%

Vitamin D 0IU	0%
Calcium 915.2mg	0%
Iron 12.0mg	0%
Potassium 2919.9mg	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: 39.1%

Protein: 25.5%

Carbs: 35.4%