Zucchini Lasagna

4 from 1 vote

Vegan Zucchini Lasagna with 42 grams of protein, low carb, gluten-free, creamy, and delicious. Easy to make, healthy, with tofu and veggies.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 607kcal

Author: Nisha Melvani

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)

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.

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