Vegan Zucchini Lasagna (High Protein, No Noodles)

Name: Zucchini Lasagna Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 14 to 16 ounces super-firm tofu (or extra-firm tofu, patted dry); 3 tablespoons tamari (or soy sauce (preferably low sodium)); 2 tablespoons nutritional yeast; 1/2 teaspoon garlic powder; 2 tablespoons water; 1 1/2 cups cooked lentils (brown, green, or black or 1 (15-ounce) can, drained); 2 cups chopped baby spinach (or kale); 1 24-ounce jar marinara sauce; 1 1/2 cups raw cashews (see recipe notes); 1 tablespoon apple cider vinegar; 2 tablespoons nutritional yeast; 1/2 teaspoon onion powder; 1 clove garlic; 1/3 cup chopped parsley ((optional)); 1/2 cup water (plus more as needed); Salt and freshly ground black pepper (to taste); 1 small to medium zucchini (very thinly sliced with a sharp chef’s knife, mandolin, or a wide Y peeler); 1 tablespoon hemp hearts (for garnish (optional))

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This Zucchini Lasagna is all about the layers: savory lentil marinara, thin sheets of marinated tofu, tender-crisp zucchini, and creamy parsley ricotta. With 41 grams of protein per serving, it's a hearty vegan lasagna with no noodles. Make it in one large dish, or divide it between two smaller dishes and freeze one for later.

Baked Zucchini Lasagna (Vegan, High Protein & No Noodles) in a baking dish.

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🔍 Quick Look: Vegan Zucchini Lasagna
👩🏽‍⚕️ Dietitian's Note
👩🏼‍🌾 Ingredients
🌱 Substitutions
📝 How to Make Zucchini Vegan Lasagna
✔️ Storage & Meal Prep
🍝 More Tofu & Pasta-Style Recipes
🙋🏽‍♀️ Recipe FAQs
🍽️ More High-Protein Recipes
👩🏽‍🍳 Made this recipe?
⚖️ Convert the Recipe to Metric (g & mL)
Zucchini Lasagna Recipe
🛍️ Shop Recipe Cookware and Ingredients
💬 Comments

🔍 Quick Look: Vegan Zucchini Lasagna

⏱️ Prep Time: 15 minutes
🎛️ Cook Time: 25 minutes
👥 Servings: Makes 5 servings
📊 Calories: ~580 kcal
👩🏽‍🍳 Flavor Profile: Rich and cheesy-tasting from the creamy cashew ricotta and nutritional yeast, with savory lentil marinara and fresh parsley.
💪🏼 Nutrition: 41 grams of protein, 18 grams of fiber
⭐ Difficulty: Easy-slice, marinate, mix, blend, layer, and bake. Use any size dish and as many layers as you like.

👩🏽‍⚕️ Dietitian's Note

This zucchini lasagna gets its protein from tofu, lentils, and cashews, with 41 grams per serving based on four servings. The lentils and vegetables also add fiber, making it a satisfying meal without pasta. If you divide the recipe among smaller baking dishes, the nutrition per serving stays the same as long as you still divide the full recipe into five portions.

Why You'll Love This Recipe:

This Zucchini Lasagna is delicious and easy to make. Plus,:

It's satisfying. Lentils, tofu, and cashew ricotta make this a filling, high-protein dinner.
Every layer has flavor. The tofu is marinated before baking, and the parsley is blended right into the ricotta.
No special pan is needed. Trim the tofu and zucchini to fit your dish, or divide everything between two smaller dishes.
It's made for meal prep. Bake one lasagna now and freeze another for a future dinner.

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.

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: Slice it very thinly lengthwise so it softens in the oven. A wide Y-peeler makes especially thin ribbons.
Extra-firm or super-firm tofu: Thin slices add another substantial layer to this no-noodle lasagna. Super-firm tofu is easiest to slice; press extra-firm tofu briefly first.
Tamari, nutritional yeast, and garlic powder: These make a quick, savory tofu marinade. Soy sauce works in place of tamari.
Brown, green, or black lentils: Canned lentils keep the recipe quick. Cooked lentils work just as well; drain either option thoroughly.
Marinara sauce: Use a sauce you already like-the flavor comes through in every bite.
Baby spinach: Chop it before stirring it into the lentil marinara so it distributes evenly.
Cashews: These blend into a rich, creamy vegan ricotta. Slivered blanched almonds are an alternative.
Fresh parsley: Blend it with the ricotta ingredients for a fresh, herby flavor throughout. Fresh basil works, too.

See the recipe card for quantities.

🌱 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

Cashews - For a nut-free option, use an equal amount of raw, unsalted sunflower seeds. Or 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.

📝 How to Make Zucchini Vegan Lasagna

The complete recipe with exact amounts is below. These additional tips will help you get the best results.

Slice and marinate the tofu. Pat dry super-firm tofu or lightly press extra-firm tofu. Cut it into thin sheets with a sharp knife. For even thinner sheets, try a wide Y-peeler, but use a knife if the tofu starts to crumble.

Tamari, nutritional yeast, garlic powder, and water in a baking dish.

Mix the tofu marinade. Combine the tamari, nutritional yeast, garlic powder, and water in a shallow dish.

Sliced tofu marinating in a baking dish.

Lay the tofu in the marinade and turn it gently to coat both sides. Let it sit for at least 20 minutes, or refrigerate it overnight for more flavor.

Thinly sliced zucchini with a Y peeler on a cutting board.

Slice the zucchini thinly. Thin ribbons soften quickly and are less likely to leave excess liquid in the dish and do not require drying. If you cut thicker slices, salt them for 15 minutes, then pat them dry before layering.

Marinara sauce, cooked lentils, and chopped baby spinach in a bowl.

Mix the sauce. Combine the cooked lentils with the marinara sauce and chopped spinach.

Blended vegan ricotta with parsley in a blender.

Use a light hand with the ricotta's water. It should be creamy enough to spread but thick enough to stay in a layer.

Assemble the Zucchini Lasagna

Marinara sauce with lentils and spinach at the bottom of a baking dish.

Spread lentil marinara across the bottom of your baking dish.

Marinara sauce with lentils and spinach with sliced marinating tofu on top at the bottom of a baking dish.

Place tofu slices in a single layer on top of the lentil sauce.

Layered vegan lasagna with zucchini in a baking dish.

Layer with sliced zucchini to cover. Spread it in an even layer on top of the tofu.

Add a portion of the ricotta in dollops using a spoon.

Vegan, No Noodles Lasagna in a baking dish.

Spread the vegan ricotta in an even layer. Repeat as desired. You can use one large baking dish or two to three smaller ones; just cut the tofu and zucchini to fit. The layers don't need to be perfect-just distribute the ingredients evenly and finish with sauce on top to keep the exposed layers moist. Add a sprinkle of hemp hearts, as desired.

Zucchini Lasagna (Vegan, High Protein & No Noodles) on a white plate.

Bake and rest. Bake at 375°F until hot in the center and bubbling at the edges, about 25 minutes for a shallow dish. Check smaller dishes sooner; deeper or refrigerated dishes may take longer. Let the lasagna rest for 10 minutes so. Then slice and serve.

✔️ Storage & Meal Prep

Meal Prep

To make dinner faster, marinate the tofu, blend the ricotta, and mix the lentil marinara ahead of time. Refrigerate the components separately, then assemble and bake.

Make one large lasagna or divide the ingredients among two or three smaller oven-safe dishes. Cut the tofu and zucchini to fit, add as many layers as you like, and finish with ricotta. Bake one now and freeze the others in freezer-safe dishes.

Freeze and Reheat

Freeze for up to 3 months. Thaw it overnight in the refrigerator before baking; a cold, deeper lasagna will need longer than 25 minutes.

Storage

Refrigerate baked leftovers in an airtight container for up to 5 days. Reheat until hot throughout.

🍝 More Tofu & Pasta-Style Recipes

Tofu Sweet Potato Recipe with Orzo pairs crispy tofu with caramelized sweet potatoes, crunchy pepitas, comforting pasta, and a herby tangy dressing.

Tofu in Pasta Sauce is a quick, delicious, vegan, and budget-friendly recipe.

My Tofu with Pesto is vegan, nut-free, and delicious. Serve warm or chilled.

🙋🏽‍♀️ Recipe FAQs

Does zucchini lasagna have noodles?

This recipe doesn't. Thin zucchini and tofu slices form the layers, with lentil marinara and vegan ricotta between them. If you'd like to add pasta, use a larger baking dish and add cooked lasagna noodles between the sauce and tofu layers.

How do I keep zucchini lasagna from getting 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 ricotta with sunflower seeds instead of cashews or use store-bought vegan ricotta.

Can I make this zucchini lasagna without tofu?

You can omit the tofu, but the lasagna will have fewer layers and less protein. Use extra zucchini to fill the dish, and expect a softer result.