This Zucchini Lasagna recipe has 42 grams of protein and is low-carb, gluten-free, creamy, and incredibly delicious. Plus, it's so easy to make, good for you, and has heart-healthy tofu and lentils, and nutrient-packed veggies.
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Make this no-noodle vegan Zucchini Lasagna with protein-packed tofu in just 35 minutes. It's meal-prep-friendly, kid-approved, and lasts up to three months in the freezer. In place of noodles, I opted for ribboned zucchini squash as well as tofu slices, but you can also add lasagna noodles.
I made mini zucchini lasagnas that I could freeze in single-serve portions, but this recipe fits a standard-size lasagna dish or casserole dish.
This vegan lasagna recipe was inspired by my Tofu and Sweet Potato Bowl with Orzo, as well as this Tofu Pasta Sauce recipe.
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👩🏼🌾 Ingredients
- Zucchini
- Extra firm or super firm tofu
- Marinara sauce
- Canned or cooked lentils
- Spinach
- Fresh parsley (optional)
- Cashews for the vegan ricotta
- Garlic
- Garlic powder
- Onion powder
- Apple cider vinegar
- Nutritional yeast
- Tamari or soy sauce
See the recipe card for quantities.
🍝 Substitutions
- Cashews - Substitute with an equal quantity of unsoaked slivered blanched almonds, or blanched whole almonds (soaked in cold water overnight or in very hot water for one hour).
- Marinara sauce - Use your choice of marinara sauce.
- Lentils - Use a different legume of your choice or skip them entirely. Black beans, chickpeas, white beans, or kidney beans will work.
- Baby spinach - Use chopped greens of your choice (kale, collards, spinach) or omit them entirely.
- Parsley - Use fresh basil, cilantro, or thyme instead, or omit it entirely.
- Add lasagna noodles - To make zucchini lasagna with pasta, layer oven-ready or al dente-cooked lasagna noodles between the lentil marinara mixture and tofu slices as desired.
For more healthy pasta recipes, visit my Vegan Pasta Recipes page on this site.
📖 How to Make Zucchini Lasagna
For the full zucchini lasagna recipe, scroll down to the bottom of the post. This is an overview.
Step 1. Make vegan ricotta: Drain the cashews. Place them in a blender with the apple cider vinegar, nutritional yeast, onion powder, garlic, and ½ cup water. Add more water as needed until a spreadable texture. Blend on high until smooth. Season with salt and pepper. Mix in the parsley or basil, if using.
Step 2. Mix the drained lentils with the marinara sauce and chopped spinach. Add about one-third of the lentil sauce mixture to the bottom of a 9x13 lasagna pan or rectangular medium-large casserole dish.
Step 3. Place about one-half of the tofu slices in a single layer on top of the lentil sauce.
Step 4. Add about one-third of the vegan ricotta. Spread it in an even layer on top of the tofu.
Step 5. Add about one-third of the sliced zucchini. Spread it in an even layer. Add about one-third more marinara lentil mixture. Spread in an even layer.
Step 6. Add the remaining tofu in a single layer.
Step 7. Top the tofu with one-third of the vegan ricotta. Spread it in an even layer. Add one-third zucchini in an even layer. Top with the remaining cashew ricotta. Add the remaining lentil sauce over the top and sides. Top with the remaining zucchini. Brush the zucchini with olive oil and top with hemp hearts (optional).
Step 8. Bake Zucchini Lasagna at 375ºF for about 25 minutes, or until warmed through. Broil for 2 minutes more to brown the zucchini.
💡 Expert Tips
- Make this Zucchini Lasagna in 10 minutes (plus baking time): Press and marinate the tofu, and soak the cashews, the night before. You can also make the ricotta ahead of time, mix the lentils with marinara, and chop the spinach. Then simply assemble, bake, and serve when ready.
- To make Zucchini Lasagana with pasta: Add oven-ready or cooked lasagne noodles between the lentil marinara sauce mixture and tofu slices as desired.
- Storage: Refrigerate leftover Zucchini Lasagna in an airtight container for up to 5 days.
- Freeze unbaked or baked Zucchini Lasagna in a freezer-safe container for up to 3 months. Or make mini lasagnas instead with single-serve freezer-safe containers for individual portions. Thaw in the microwave or overnight in the refrigerator, then bake.
🙋🏽♀️ Recipe FAQs
The carbs in one serving of this Zucchini Lasagna recipe are equal to the amount of protein (42 grams).
If you use a Y-peeler or mandolin to thinly slice the zucchini, it will not become watery. If your zucchini is sliced on the thicker side, salt it and let it rest for at least 15 minutes to draw out excess water, or your zucchini lasagna may become watery.
You can make vegan tofu ricotta instead and skip the sliced tofu in the recipe. Or use store-bought vegan ricotta.
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Zucchini Lasagna
Ingredients
- 14 to 16 ounces extra-firm tofu pressed and drained
- 3 tablespoons tamari or soy sauce (preferably low sosium
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- 1 (15-ounce) can lentils brown or green, drained or 1 ½ cups cooked lentils
- 2 cups chopped baby spinach
- 1 24-ounce jar marinara sauce
For the vegan ricotta:
- 1 ½ cups raw cashews soaked in hot water for 15 minutes, or in water in the fridge overnight*
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- ½ teaspoon onion powder
- 1 clove garlic
- Salt and freshly ground black pepper to taste
- ⅓ cup chopped parsley (optional)
Other:
- 1 medium zucchini very thinly sliced with a sharp chef's knife, mandolin, or a wide Y peeler
- Drizzle of olive oil (optional)
- 1 tablespoon hemp hearts for garnish (optional)
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Instructions
- Preheat the oven to 375ºF.
- Marinate tofu: Slice the tofu into 16 equal-sized rectangles, about ¼-inch-thick. Mix the tamari, nutritional yeast, garlic powder, and 2 tablespoons water in a large rimmed baking dish. Place the tofu slices in the marinade in a single layer. Set aside for at least 20 minutes, or overnight, flipping them over after 10 minutes.
- Make vegan ricotta: Drain the cashews. Place them in a blender with the apple cider vinegar, nutritional yeast, onion powder, garlic, and ½ cup water. Add more water as needed until a spreadable texture. Blend on high until smooth. Season with salt and pepper. Mix in the parsley, if using.
- Mix the drained lentils with the marinara sauce and chopped spinach.
- Layer: Add about one-third of the lentil sauce mixture to the bottom of a 9x13 lasagna pan or rectangular medium-large casserole dish. Place about one-half of the tofu slices in a single layer on top of the lentil sauce. Add about one-third of the cream cheese. Spread it in an even layer on top of the tofu. Add about one-third of the sliced zucchini. Spread it in an even layer. Add about one-third more marinara lentil mixture. Spread in an even layer. Add the remaining tofu in a single layer. Top the tofu with one-third of the cream cheese. Spread it in an even layer. Add one-third zucchini in an even layer. Top with the remaining cream cheese. Add the remaining lentil sauce over the top and sides.
- Top with the remaining zucchini in an even layer. Brush the zucchini with olive oil and top with hemp hearts (optional).
- Bake for about 25 minutes, or until warmed through. Optional: Broil for 2 minutes more to brown the zucchini.
Notes
- *Cashews - substitute with an equal quantity of unsoaked slivered blanched almonds, or blanched whole almonds (soaked in cold water overnight or in very hot water for one hour)
- Make this is 10 minutes (plus baking time): Press and marinate the tofu, and soak the cashews, the night before. You can also make the ricotta ahead of time, mix the lentils with marinara, and chop the spinach. Then simply assemble, bake, and serve when ready.
- To make with lasagna noodles: Add oven-ready or cooked lasagne noodles between the lentil marinara sauce mixture and tofu slices as desired.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze unbaked or baked lasagna in a freezer-safe container for up to 3 months. Or make mini lasagnas instead with single-serve freezer-safe containers for individual portions. Thaw in the microwave or overnight in the refrigerator, then bake.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Cindy says
Hi Nisha,
I’m so excited to make this recipe and want to bake them in individual dishes so I can freeze them to have on hand after my upcoming hand surgery. Recipe says 8 servings. Did you divide the recipe into 1/8s when baking them in Souper Cubes dishes? Thank you.
Nisha Melvani, RDN says
Hi. Thank you for reaching out. The recipe as written is for 4 servings. I used 2 Souper cubes in total– 2 servings per dish. I hope this helps. Good luck.
Cindy says
Perfect, thank you!
Nisha Melvani, RDN says
Sure.
Inga says
What size souped cubes did you use? The 2 cup one? What size would you recommend for single serve?
Nisha Melvani, RDN says
I use these https://amzn.to/3O0N3Eu
Inga says
Thank you! Those are the 2 cup companions. Does each 5x5 hold 1 serving or 2? I made the recipe with 2 of the souper 2 cup holders for four slots. Waiting for it to cool now fresh out of the oven
Nisha Melvani, RDN says
Each holds two servings.
Inga says
Really enjoyed this. Tasted fresh and light. I actually think i ate 2 portions thinking it was one using the souper 2 cup ( 2 slots) container.
Nisha Melvani, RDN says
So glad you enjoyed the recipe. Sorry for the confusion.