Zucchini Lasagna Recipe

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

4.67 from 3 votes

Zucchini Lasagna that’s vegan, creamy, and easy. 41g protein per serving. Layers of whole plant foods make this a delicious no-noodle dinner.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 586kcal

Author: Nisha Melvani

Equipment

Immersion blender or blender
Baking dish

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
½ teaspoon garlic powder
2 tablespoons water
1 ½ 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

For the vegan ricotta:

1 ½ cups raw cashews see recipe notes
1 tablespoon apple cider vinegar
2 tablespoons nutritional yeast
½ teaspoon onion powder
1 clove garlic
⅓ cup chopped parsley (optional)
½ cup water plus more as needed
Salt and freshly ground black pepper to taste

Other:

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)

Instructions

Marinate tofu: Slice the tofu thinly into about 16 equal-sized rectangles, approximately ¼-inch-thick. Mix the tamari, nutritional yeast, garlic powder, and 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.
Soak cashews: Bring the cashews to a boil in a saucepan with water to cover. Remove from the heat and set aside to soak for 15 minutes.
Preheat the oven to 375ºF.
Make vegan ricotta: Drain the cashews. Place them in a blender with the apple cider vinegar, nutritional yeast, onion powder, garlic, parsley, and water. Blend on high until smooth. Add more water as needed until a spreadable texture. Season with salt and pepper to taste.
Make the sauce: Mix the cooked 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-third of the marinated tofu slices in a single layer on top of the lentil sauce. Layer with sliced zucchini to cover. Add about one-third of the ricotta in dollops using a spoon. Spread it in an even layer on top of the zucchini.
Add about one-third more marinara lentil mixture. Spread in an even layer. Add about one-third of the tofu in a single layer. Layer sliced zucchini on top to cover. Top the zucchini with one-third of the ricotta in dollops. Spread it in an even layer.
Add the remaining lentil sauce over the top. Add the remaining tofu in a single layer. Add zucchini to cover. Top with the remaining ricotta in dollops. Spread evenly over the top.
Add a sprinkle of hemp hearts, as desired.
Bake for about 25 minutes, or until warmed through. Optional: Broil for 2 minutes more to brown the top.

Video

Notes

This recipe is flexible: use any size baking dish and make as many layers as you like, cutting the tofu and zucchini to fit. The thinly sliced tofu takes the place of lasagna noodles. Keep the zucchini directly above the tofu to catch its moisture, and finish with ricotta for a beautiful top layer.
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).
Make this is 10 minutes (plus baking time): Soak the cashews, the night before. You can also make the ricotta ahead of time, and mix the lentils with marinara, and chopped spinach, and refrigerate. Then simply assemble, bake, and serve.
To make with lasagna noodles: Add oven-ready or cooked lasagna noodles between the lentil marinara sauce mixture and tofu slices as desired.
Baking dish: Use one large baking dish or divide the ingredients among smaller dishes. Cut the tofu and zucchini to fit, and arrange the layers as you like. Start and finish with lentil marinara, then bake until hot throughout and bubbling at the edges.
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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