Zucchini Lasagna (Vegan)
Ingredients:
- 900 g (3 medium) zucchini, sliced lengthwise into 1/4-inch strips
- 1 tsp salt, for salting the zucchini
- 400 g (14 oz) firm tofu, drained and crumbled
- 30 ml (2 tbsp) lemon juice
- 30 ml (2 tbsp) nutritional yeast
- 15 ml (1 tbsp) olive oil
- 6 g (2 cloves) garlic, minced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt, for the tofu ricotta
- 750 ml (3 cups) marinara sauce
- 200 g (2 cups) shredded vegan mozzarella
- 30 g (1/4 cup) fresh basil, chopped, for garnish
Nutrition:
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Salt and drain the zucchini thoroughly — zucchini releases a lot of water as it bakes; salting and draining ahead of time is the single biggest factor in avoiding a watery lasagna.
Slice the zucchini evenly — a mandoline gives thin, uniform strips that layer neatly and cook evenly.
Instructions:
- Salt and drain the zucchini. Slice zucchini lengthwise into thin strips. Lay on paper towels, sprinkle with salt, and let sit for 20-30 minutes to draw out moisture. Pat dry thoroughly.
- Make the tofu ricotta. In a bowl, mash the tofu with lemon juice, nutritional yeast, olive oil, garlic, basil, oregano, and salt until it resembles ricotta cheese.
- Preheat and prep. Preheat the oven to 375°F (190°C). Spread a thin layer of marinara in the bottom of a 9x13-inch baking dish.
- Layer the lasagna. Layer zucchini strips, tofu ricotta, marinara, and vegan mozzarella, repeating until all ingredients are used, ending with a layer of marinara and mozzarella on top.
- Bake. Cover with foil and bake for 30 minutes. Uncover and bake another 15 minutes, until bubbly and golden.
- Rest and serve. Let rest for 10-15 minutes before slicing to allow the layers to set. Garnish with fresh basil.
Common Mistakes: Skipping the zucchini salting step — this is the most common reason zucchini lasagna turns out watery; always salt and drain first.
Storage: Refrigerate in an airtight container for up to 4 days. Reheat individual slices in the oven or microwave. Not recommended for freezing, as zucchini becomes watery when thawed.
Swaps: Swap the tofu ricotta for a store-bought vegan ricotta if short on time. Add sautéed mushrooms or spinach between the layers for extra vegetables.
Tips: Let the lasagna rest before slicing — cutting into it too soon causes the layers to slide apart. A mandoline makes slicing the zucchini quick and even.
Zucchini — replaces traditional pasta noodles with a lighter, lower-carb layer that still holds together beautifully.
Tofu ricotta — mashed tofu seasoned with lemon and nutritional yeast mimics the creamy, tangy texture of real ricotta cheese.
Nutritional yeast — adds a savory, cheesy flavor that's essential to making the tofu ricotta taste convincingly cheese-like.
Vegan mozzarella — melts over the top for that classic gooey, golden lasagna finish.
Zucchini Lasagna (Vegan)
Ingredients:
- 900 g (3 medium) zucchini, sliced lengthwise into 1/4-inch strips
- 1 tsp salt, for salting the zucchini
- 400 g (14 oz) firm tofu, drained and crumbled
- 30 ml (2 tbsp) lemon juice
- 30 ml (2 tbsp) nutritional yeast
- 15 ml (1 tbsp) olive oil
- 6 g (2 cloves) garlic, minced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt, for the tofu ricotta
- 750 ml (3 cups) marinara sauce
- 200 g (2 cups) shredded vegan mozzarella
- 30 g (1/4 cup) fresh basil, chopped, for garnish
Why These Ingredients:
Zucchini — replaces traditional pasta noodles with a lighter, lower-carb layer that still holds together beautifully.
Tofu ricotta — mashed tofu seasoned with lemon and nutritional yeast mimics the creamy, tangy texture of real ricotta cheese.
Nutritional yeast — adds a savory, cheesy flavor that's essential to making the tofu ricotta taste convincingly cheese-like.
Vegan mozzarella — melts over the top for that classic gooey, golden lasagna finish.
Prep:
Salt and drain the zucchini thoroughly — zucchini releases a lot of water as it bakes; salting and draining ahead of time is the single biggest factor in avoiding a watery lasagna.
Slice the zucchini evenly — a mandoline gives thin, uniform strips that layer neatly and cook evenly.
Instructions:
- Salt and drain the zucchini. Slice zucchini lengthwise into thin strips. Lay on paper towels, sprinkle with salt, and let sit for 20-30 minutes to draw out moisture. Pat dry thoroughly.
- Make the tofu ricotta. In a bowl, mash the tofu with lemon juice, nutritional yeast, olive oil, garlic, basil, oregano, and salt until it resembles ricotta cheese.
- Preheat and prep. Preheat the oven to 375°F (190°C). Spread a thin layer of marinara in the bottom of a 9x13-inch baking dish.
- Layer the lasagna. Layer zucchini strips, tofu ricotta, marinara, and vegan mozzarella, repeating until all ingredients are used, ending with a layer of marinara and mozzarella on top.
- Bake. Cover with foil and bake for 30 minutes. Uncover and bake another 15 minutes, until bubbly and golden.
- Rest and serve. Let rest for 10-15 minutes before slicing to allow the layers to set. Garnish with fresh basil.
