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Vegan Zucchini Lasagna Recipe

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4.1 from 77 reviews

This Vegan Zucchini Lasagna is a delicious and healthy plant-based alternative to traditional lasagna, featuring layers of thinly sliced zucchini, savory vegan ricotta with Italian seasoning, and rich tomato sauce. It’s topped optionally with shredded vegan cheese and baked to perfection, resulting in a satisfying and flavorful dish perfect for family dinners or meal prep.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Cheese Layer

  • 12 oz vegan ricotta (store-bought or tofu-based)
  • 1 tablespoon Italian seasoning
  • 1 cup shredded vegan cheese (optional)

Vegetables

  • 4 large zucchini

Sauce

  • 1 1/4 – 1 1/2 cups jarred tomato sauce
  • Sea salt for salting zucchini

Instructions

  1. Preheat Oven: Preheat your oven to 375ºF to prepare for baking the lasagna.
  2. Prepare Ricotta: If using store-bought vegan ricotta, place it in a bowl and add the tablespoon of Italian seasoning. Stir well to combine and set aside in the fridge. If using tofu ricotta, this step is not needed.
  3. Slice Zucchini: Using a mandolin slicer, thinly slice the zucchini into long strips. If a mandolin is unavailable, carefully slice with a knife aiming for even thickness.
  4. Salt Zucchini: Line baking sheets with paper towels. Spread zucchini slices in a single layer on the paper towels, sprinkle sea salt over them, and let them sit for at least 15 minutes to draw out excess moisture.
  5. Dry Zucchini: After 15 minutes, pat the zucchini slices dry with additional paper towels to remove the moisture released.
  6. Assemble Lasagna – Base Layer: In a 9×13 inch baking dish, spread 1/2 cup of tomato sauce evenly across the bottom.
  7. Assemble Lasagna – Layering: Place a layer of zucchini strips to cover the sauce completely. Add about 1/3 to 1/2 cup of the seasoned vegan ricotta on top and spread evenly. Spoon a thin layer of sauce (approximately 1/4 cup) over the ricotta.
  8. Repeat Layers: Continue layering zucchini, ricotta, and tomato sauce following the same pattern until all ingredients are used or the dish is filled.
  9. Final Layer: Finish with a layer of zucchini, then top with 1/3 to 1/2 cup of tomato sauce spread evenly. Optionally, sprinkle the shredded vegan cheese over the top.
  10. Bake: Place the assembled lasagna on the center rack and bake for 40 to 45 minutes, until the zucchini is tender and the layers are cooked through.
  11. Cool and Serve: Let the lasagna cool for 10 to 15 minutes to set, then slice into 6 portions and serve warm.

Notes

  • Salting the zucchini is essential to remove excess moisture and prevent a watery lasagna.
  • If you prefer, make your own tofu ricotta to avoid the seasoning step.
  • Use a mandolin slicer for even, thin zucchini slices; uneven slices may affect cooking times.
  • Allow the dish to cool before slicing for cleaner serving portions.
  • Optional vegan cheese adds a nice melty topping but can be omitted for a lower-fat dish.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan

Find it online: https://ellarecipe.com/vegan-zucchini-lasagna-recipe/