Easy Vegan Zucchini Lasagna
A deliciously light and satisfying vegan lasagna made with roasted zucchini, creamy cashew-tofu ricotta, and zesty marinara. Low-carb, fiber-rich, and packed with plant-based protein, this dish is perfect for everyday dinners, meal prep, or special occasions. Gluten-free, nourishing, and effortlessly flavorful, it’s a healthy twist on a classic favorite.
Equipment
- 9 x 13 inch baking pan
- Food processor (with S-blade)
- Baking sheets (3-4, lined with parchment paper)
- Knife
- Cutting board
- Measuring Cups and Spoons
- Spoon or spatula
Ingredients
For the Zucchini:
- 4 medium zucchini about 2½–3 pounds, sliced lengthwise
- 1 tablespoon olive oil
For the Ricotta Filling:
- 1½ cups raw cashews soaked 4–8 hours, drained and rinsed
- ½ cup water
- 1 garlic clove
- 1 14 oz / 400 g block extra-firm tofu, drained
- ½ cup fresh basil leaves
- 2 tablespoons lemon juice
- ¾ teaspoon salt
- ¼ teaspoon black pepper
For the Lasagna Assembly:
- 3 cups marinara sauce
- 1½ cups shredded vegan mozzarella cheese optional
Instructions
- Prepare the Zucchini Slices: Start by washing your zucchini thoroughly under cold running water. Trim off both ends of each zucchini and carefully slice them lengthwise into thin slabs, aiming for about ⅛-inch thickness. Try to make the slices uniform so they cook evenly. Lay the slices on a large cutting board as you work through all the zucchini.
- Oil the Zucchini for Baking: Lightly brush both sides of each zucchini slice with olive oil. This step helps them roast evenly and prevents sticking. Arrange the oiled slices in a single layer on parchment paper-lined baking sheets, ensuring they don’t overlap, so they soften and brown properly in the oven.
- Roast the Zucchini: Preheat your oven to 400°F (200°C). Place the baking sheets in the oven and roast the zucchini slices for approximately 20 minutes. Halfway through, check the slices and rotate the trays if needed for even cooking. You want the zucchini to soften and develop a light golden edge, but not become mushy.
- Prepare the Cashew Base: While the zucchini roasts, place the soaked and drained cashews into the bowl of a food processor. Add ½ cup water and one peeled garlic clove. Blend until smooth and creamy, stopping occasionally to scrape down the sides. The mixture should be thick but pourable, forming a rich base for the ricotta filling.
- Add Tofu and Flavorings: Break the extra-firm tofu into chunks and add it to the cashew mixture in the food processor. Next, add the fresh basil leaves, lemon juice, salt, and black pepper. Pulse the mixture several times until the ingredients combine. You want a slightly chunky texture, mimicking ricotta, rather than a completely smooth paste. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Prepare the Baking Dish: Grab a 9 x 13-inch baking pan and ladle about one cup of your marinara sauce into the bottom. Spread it evenly using a spoon or spatula. This layer keeps the zucchini from sticking and infuses flavor from the bottom up.
- Layer the Lasagna – First Layer: Arrange one-third of your roasted zucchini slices over the sauce in an even layer. Gently spread half of the cashew-tofu ricotta mixture over the zucchini. Use the back of a spoon to smooth it out, ensuring every slice gets a generous topping. Drizzle about half a cup of marinara sauce on top of the ricotta layer for extra flavor and moisture.
- Layer the Lasagna – Second Layer: Repeat the process with another third of the zucchini slices, followed by the remaining ricotta mixture. Once spread evenly, pour another half cup of marinara sauce over this second layer. Make sure the layers are neatly stacked so the lasagna will hold together when sliced.
- Final Zucchini and Sauce Layer: Finish by placing the remaining zucchini slices on top. Pour the remaining marinara sauce over the final layer. If you’re using vegan mozzarella, sprinkle it generously over the top. For a meltier finish, you can lightly spritz the cheese with a small amount of olive oil.
- Bake the Lasagna: Place the assembled lasagna in the preheated oven and bake for 35–40 minutes. Check halfway through to ensure the edges aren’t over-browning; if they are, cover loosely with aluminum foil. You’re looking for bubbly sauce and lightly golden cheese on top.
- Rest and Set the Lasagna: Once baked, remove the lasagna from the oven and let it rest for 10–15 minutes. This resting time allows the layers to set and makes slicing easier.
- Slice and Serve: Use a sharp knife to cut the lasagna into even portions. Serve warm, optionally garnished with extra fresh basil or a sprinkle of nutritional yeast. Enjoy a hearty, low-carb, protein-packed vegan dinner that’s satisfying and full of flavor!
Notes
- Using thin, uniform zucchini slices ensures even cooking and prevents the lasagna from becoming watery.
- Soaking cashews for at least 4 hours (or overnight) helps achieve a creamy, smooth ricotta texture.
- Extra-firm tofu works best for the ricotta filling; soft tofu may create a runny texture.
- Baking sheets should be lined with parchment paper to prevent sticking and make cleanup easy.
- For a slightly golden top without vegan cheese, lightly brush the zucchini with olive oil before baking.
- The lasagna tastes even better after resting for 15 minutes, as the layers set and flavors meld.
