This vegan zucchini lasagna is the perfect healthy comfort food for family-friendly dinners or meal prep. With no dairy, no added oil, and tons of flavor, it’s a crave-able dish you’ll feel good about serving!
Why you’ll love this recipe
- Classic comfort food: Lasagna is a cozy, beloved favorite. This seasonal version features whipped basil tofu ricotta and fresh summer squash, making it perfect for warmer weather.
- It’s healthy: Vegan zucchini lasagna is packed with fresh veggies and plant-based protein. It is dairy-free and has no added oil, making it a healthier choice than traditional lasagna.
- No-fuss prep: Don’t let the length of the recipe scare you. Thanks to no-boil noodles and a simple tofu ricotta, this recipe comes together easily. Yes, it takes a few minutes to assemble the layers, but it’s satisfying seeing it all come together. This recipe is also a fun way to introduce kids to cooking—even the littlest ones can help spread out the sauce and lay out the squash.
Ingredients
For the whipped basil tofu ricotta, you’ll need:
- Firm tofu: Firm tofu has just the right texture for a soft and creamy vegan ricotta. Extra-firm tofu will work as a substitute if firm tofu is not available, but the ricotta will feel a bit more dense and less creamy. Either way, tofu is a high-protein nutritional powerhouse that works beautifully in this dish.
- Fresh basil leaves: Fresh basil, abundant in the summer, adds brightness and flavor to the tofu ricotta. Basil is high in antioxidants and has anti-inflammatory health benefits.
- Freshly squeezed lemon juice: Balances out the dish with acidity and subtle tang.
- White miso paste: Adds umami flavor and depth to the tofu ricotta.
- Nutritional yeast: Gives the tofu ricotta a slightly cheesy, savory flavor. Nutritional yeast is typically high in B vitamins, including B12.
- Soy milk: The small amount used here helps make the tofu ricotta smooth and creamy. I prefer soy milk in this recipe, as it is typically creamier than other plant milks, but any unsweetened plant milk will work as a substitute.
- Italian seasoning: A spice blend that gives the dish classic Italian flavor. It’s a nice shortcut so you don’t have to measure out a bunch of individual spices. If you are conscious of sodium intake, look for a salt-free brand.
- Kosher salt (optional): Just a little adds balance and enhances the overall flavor. If you’re avoiding added sodium for health reasons, feel free to omit or reduce the amount.
- Freshly cracked black pepper: For added seasoning. Adjust to taste.
To assemble the lasagna, you’ll need:
- Marinara sauce: Opt for a large jar or a batch of homemade sauce. If using store-bought sauce, check the label to make sure it complies with any dietary restrictions you may have (e.g., sugar-free, low sodium, oil-free).
- No-boil lasagna noodles: For a healthier version, use whole-wheat noodles if they are available. Many stores also carry gluten-free lasagna noodles.
- Zucchini: Don’t worry about measuring the exact amount. One thinly sliced medium zucchini yields about the right amount to evenly layer in the casserole dish. If you’re left with extra slices, you can always use those to decorate the top. Zucchini is high in fiber and vitamin C, supporting gut health and boosting your immune system.
- Yellow squash: A medium-sized yellow squash (also called as “summer squash”) will give you about the right amount to spread in an even layer when thinly sliced. Feel free to replace the yellow squash with an additional zucchini if you don’t have any yellow squash on hand. Yellow squash is high in vitamin C, B6, and beta-carotene.
- Water: A bit of water around the edges of the noodles before you put the lasagna in the oven will prevent the edges from getting crunchy and hard.
See recipe card for quantities.
Instructions
Step 1: To make the whipped basil tofu ricotta, add the tofu, ½ cup of fresh basil leaves, lemon juice, miso paste, nutritional yeast, soy milk, Italian seasoning, salt (if using), and black pepper to a large food processor.
Step 2: Pulse until well-combined and the mixture has a soft, ricotta-like texture. Stop before it gets too smooth and liquidy—you want it to be easily spreadable with some lumps and bumps visible for texture.
Step 3: Preheat the oven to 400°F. Spread 1 cup of marinara sauce on the bottom of a 9×13-inch casserole dish. A ladle works great for this because you can use the bottom of it to spread the sauce out evenly. Place 3 lasagna noodles side-by-side on top of the sauce. Top them off with the sliced zucchini.
Step 4: Cover the zucchini with 1 cup of marinara sauce, smoothing it out evenly with the back of a ladle. Place 3 lasagna noodles side-by-side in the sauce, then cover them with the whipped basil tofu ricotta in an even layer.
Step 5: Layer 3 more lasagna noodles side-by-side on top of the ricotta. Evenly distribute another layer of marinara sauce over the noodles, then spread the yellow squash slices (or additional zucchini slices) in an even layer over the top.
Step 6: Cover the squash slices with the last 3 lasagna noodles. Smooth the rest of the marinara sauce over the top. Carefully pour ½ cup of water around the edges. (This will help keep the noodle edges from getting dried out and crunchy in the oven).
Step 7: Cover the casserole dish with aluminum foil and bake for 40 to 45 minutes, until noodles are soft and the squash is fully cooked.
Step 8: Remove the lasagna from the oven and let it cool, uncovered, on a potholder or thick towel for about 10 to 15 minutes, or until it is no longer scalding hot. Garnish with fresh basil leaves, lemon zest, and/or vegan Parmesan. Cut the lasagna into 9 large servings or 12 smaller servings. Serve immediately.
Equipment
- Measuring cups
- Measuring spoons
- Cutting board
- Sharp knife
- Food processor (use a large/standard size, not a mini processor)
- 9×13-inch casserole dish
- Aluminum foil
- Ladle (preferred) or large spoon
Storage
Store leftover vegan zucchini lasagna in the fridge for up to 5 days or in the freezer for up to 1 month.
Related
Looking for other vegan main dish ideas? Try these:
Vegan Zucchini Lasagna
Equipment
- measuring cups
- measuring spoons
- cutting board
- sharp knife
- food processor (use a large/standard size, not a mini processor)
- 9×13-inch casserole dish
- aluminum foil
- ladle (preferred) or large spoon
Ingredients
Whipped basil tofu ricotta ingredients
- 1 (15-ounce) block firm tofu
- ½ cup fresh basil leaves loosely packed
- ¼ cup freshly squeezed lemon juice (juice of approximately 2 medium lemons)
- 2 tablespoons white miso paste
- 2 tablespoons nutritional yeast
- 1½ tablespoons unsweetened soy milk or other unsweetened plant milk
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt (optional, but recommended; omit for lower sodium)
- freshly cracked black pepper to taste
Zucchini lasagna ingredients
- 1 (32-ounce) jar marinara sauce (see Ingredient Note)
- 12 no-boil lasagna noodles
- 1 medium zucchini thinly sliced
- 1 medium yellow squash (or another zucchini) thinly sliced
- ½ cup water
Garnishes (optional)
- fresh basil leaves
- lemon zest
- vegan Parmesan
Instructions
- Make the whipped basil tofu ricotta: Add the tofu, ½ cup of fresh basil leaves, lemon juice, miso paste, nutritional yeast, soy milk, Italian seasoning, salt (if using), and black pepper to a large food processor. Pulse until the ingredients are well-combined and the mixture has a soft, ricotta-like texture. Stop before it gets too smooth and liquidy—it should be easily spreadable with some visible lumps and bumps.
- Prepare the lasagna: Preheat the oven to 400°F. Spread 1 cup of marinara sauce on the bottom of a 9×13-inch casserole dish. I like to use a ladle to spoon the sauce. You can then use the bottom of the ladle to smooth it out, distributing it evenly.
- Place 3 lasagna noodles side-by-side on top of the sauce. Top them with an even layer of the sliced zucchini.
- Cover the zucchini layer with 1 cup of marinara sauce, smoothing it out evenly with the back of a ladle. Next, gently rest 3 lasagna noodles in the sauce, then cover them with the whipped basil tofu ricotta in an even layer.
- Place 3 more lasagna noodles on top of the ricotta. Evenly distribute another layer of marinara sauce over the noodles. Spread the yellow squash slices (or additional zucchini slices) over the top.
- Cover the yellow squash slices with the last 3 lasagna noodles. Then, smooth the rest of the marinara sauce over the top.
- Pour ½ cup of water around the edges of the lasagna. This will prevent the sides of the noodles from getting hard and crunchy in the oven.
- Cover the casserole dish with aluminum foil and bake for 40 to 45 minutes, until noodles are soft and the squash is fully cooked. You may need 45 minutes or longer if your squash slices are on the thicker side.
- Remove the lasagna from the oven and let it cool, uncovered, on a potholder or thick towel for about 10 to 15 minutes, until it reaches an appropriate temperature for serving. Cut it into 9 large servings or 12 smaller servings. Serve immediately, garnished with fresh basil leaves, lemon zest, and/or vegan Parmesan, if desired.
Notes
- Store leftover vegan zucchini lasagna in the fridge for up to 5 days or in the freezer for up to 1 month.
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