Easy Zucchini Lasagna


Category: Main Dishes - Vegan

Sliced zucchini, pasta sauce and an easy-to-make vegan ricotta are all you need to create this delicious lasagna.

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (8)


For the Ricotta Cheese:
1 cup cashews, soaked in hot water for 30 minutes, then drained
1/4 cup hemp seeds
7 ounces (1/2 block) firm tofu, drained and wrapped in a paper towel for a few minutes
1/2 cup water
1 lemon, juiced
1/2 tablespoon Italian seasoning
1/2 cup fresh basil
To Assemble the Lasagna:
3 medium zucchini
4 cups low sodium or no-salt-added pasta sauce


Place drained cashews, hemp seeds, tofu, water, lemon juice and Italian seasoning in a high-powered blender and process until creamy. Add basil and pulse until the basil is just chopped and combined.

Using a mandoline, thinly slice the zucchini lengthwise. Spread 1/2 cup pasta sauce on the bottom of a baking dish.

Place a layer of sliced zucchini on top of the pasta sauce. Spread half of the "ricotta" and 1 cup of the pasta sauce over the zucchini. Repeat for the next layer. Finish with a final layer of zucchini and tomato sauce.

Cover with foil and bake at 375 degrees F for 45 minutes. Uncover and bake for an additional 10 minutes.

Note: For a child-friendly or party recipe, you can alternate zucchini layers with whole wheat or bean lasagna noodles. Explore Cuisine makes green lentil lasagna noodles. Prepare noodles according to package directions then alternate layers of noodles with zucchini layers.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 451
Protein 20 g
Carbohydrates 40 g
Sugars 21 g
Total Fat 26.5 g
Saturated Fat 4 g
Cholesterol 5.1 mg
Sodium 97 mg
Fiber 8.7 g
Beta-Carotene 1360 ug
Vitamin C 39 mg
Calcium 208 mg
Iron 6.9 mg
Folate 98 ug
Magnesium 251 mg
Potassium 1598 mg
Zinc 4 mg
Selenium 10 ug

My Rating: 
(click on a star to select your rating)

Jenna F.

11/30/2021 10:13 PM

Rated this recipe:

Total hit at my family party!


02/09/2022 12:06 PM

Rated this recipe:

Delicious!  "Ricotta " tasted very cheesy 


02/20/2023 02:52 PM

Rated this recipe:

This is a fantastic recipe.  To make it festive, I made lasagne roll-ups by spreading a small amount of the tofu ricotta onto each zucchini slice and rolling it into a spiral.  Set the spirals side by side in a pan, cover with sauce and bake as directed.  


04/28/2024 07:47 AM

Rated this recipe:

This was gloppy and I had to throw it away. 


05/21/2024 04:49 PM

Rated this recipe:

This should be tagged "Quick and Easy."  Another layer that I love is mushrooms.  Too, adding Nutritarian Parmesan (https://www.drfuhrman.com/recipes/3121/nutritarian-parmesan) makes it even more delicious.


05/21/2024 05:04 PM

Rated this recipe:

If I remember correctly, I use a 9x13 Pyrex dish when I make this.


05/28/2024 11:15 PM

Rated this recipe: (no rating)

I made it tonight and it was delicious! I alternated between the squash with whole wheat spiral noodles. Also, I added 2 tablespoons of nutrional yeast to the vegan cheese sauce. Final layer, I topped with a little vegan mozzarella cheese. The family loved it!


06/08/2024 07:10 PM

Rated this recipe:

This was cheesy yummy delicious ?? Even my SAD eating husband enjoyed it. I served it with half of a toasted Ezekiel bun to sop up the sauce. A definite keeper!