Vegan Zucchini Lasagna
Discover the ultimate comfort food with this Vegan Zucchini Lasagna, a guilt-free twist on a classic favorite! Perfect for plant-based eaters and anyone looking to enjoy a lighter, veggie-packed meal, this recipe swaps traditional pasta with thin, tender slices of zucchini for the "noodles." The rich tofu ricotta, infused with nutritional yeast, lemon juice, garlic powder, and fresh basil, delivers a creamy, cheesy flavor without any dairy. Layers of vibrant marinara sauce, sautéed spinach, and aromatic oregano complete this wholesome dish that’s baked to bubbling perfection. With just 30 minutes of prep and 40 minutes of cook time, this healthy, gluten-free, and vegan lasagna is easy to make and serves up beautifully for family dinners or meal prep. Perfectly customizable, it’s a flavorful, feel-good recipe you’ll make again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Zucchini
- 16 ounces Firm tofu
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 2 cups Spinach
- 3 cups Marinara sauce
- 1 teaspoon Olive oil
- 0.25 cup Basil leaves
- 1 teaspoon Oregano leaves
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. These will serve as your 'lasagna noodles.'
Lay the zucchini slices on a clean towel or paper towels, sprinkle with a pinch of salt, and let them sit for 10 minutes to release excess moisture. Pat them dry before use.
In a blender or food processor, prepare the tofu ricotta by combining the firm tofu, nutritional yeast, lemon juice, garlic powder, salt, and basil leaves. Blend until smooth.
Heat the olive oil in a pan over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Fold the wilted spinach into the tofu ricotta mixture.
Spread 1/2 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Layer the lasagna: Start with a layer of zucchini slices, spread a portion of the tofu ricotta mixture on top, followed by marinara sauce. Repeat these layers until all the ingredients are used, finishing with a layer of marinara sauce on top.
Sprinkle oregano leaves over the top layer for added flavor.
Cover the lasagna tightly with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for another 10 minutes, or until the top is bubbling and slightly browned.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your vegan zucchini lasagna!
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9358 mg | 407% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 72.4 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 915 mg | 70% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2920 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
