Zucchini Lasagna (42g Protein)

Name: Zucchini Lasagna
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 14 to 16 ounces extra-firm tofu (pressed and drained); 3 tablespoons tamari (or soy sauce (preferably low sosium); 2 tablespoons nutritional yeast; 1/2 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; 1 1/2 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; 1/2 teaspoon onion powder; 1 clove garlic; Salt and freshly ground black pepper (to taste); 1/3 cup chopped parsley ((optional)); 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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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.

Vegan zucchini lasagna sliced from a red baking dish.

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 Sa uce recipe.

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👩🏼‍🌾 Ingredients
🍝 Substitutions
📖 How to Make Zucchini Lasagna
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Garlic clove, garlic powder, onion powder, apple cider vinegar, cashews, baby spinach, marinara sauce, nutritional yeast, tamari, cooked lentils, zucchini, parsley, and tofu on a white backdrop.

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.

Ingredients for vegan ricotta inside the canister of a blender.

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.

Baking dish with marinara sauce and cooked lentils topped with chopped baby spinach.

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.

Baking dish with marinated tofu slices inside.

Step 3. Place about one-half of the tofu slices in a single layer on top of the lentil sauce.

Baking dish with lentil bolognese, spinach, tofu slices, and vegan ricotta.

Step 4. Add about one-third of the vegan ricotta. Spread it in an even layer on top of the tofu.

Baking dish with vegan ricotta, thinly sliced zucchini, and marinara sauce with lentils.

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.

Zucchini layered on ricotta in a red baking dish.

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).

Vegan zucchini lasagna in a baking dish.

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

How many carbs are on Zucchini Lasagna?

The carbs in one serving of this Zucchini Lasagna recipe are equal to the amount of protein (42 grams).

Why is my zucchini watery?

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.

Can I make vegan ricotta without nuts?

You can make vegan tofu ricotta instead and skip the sliced tofu in the recipe. Or use store-bought vegan ricotta.