Vegan Zucchini Lasagna
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!
Equipment
- measuring cups
- measuring spoons
- cutting board
- sharp knife
- food processor (use a large/standard size, not a mini processor)
- 9x13-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 9x13-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.