Embark on a flavorful journey with our Vegan Zucchini Lasagna, a plant-powered twist on the classic Italian favorite that promises to redefine your perception of comfort food. This lasagna offers a delightful and nutritious alternative by replacing traditional pasta sheets with layers of thinly sliced zucchini. The medley of vibrant vegetables, savory tomato sauce, and creamy plant-based cheese creates a symphony of flavors and textures that captures the essence of lasagna while aligning with a compassionate and health-conscious lifestyle.

Delight in the wholesome goodness of our Vegan Zucchini Lasagna, a dish that proves you don’t need dairy or meat to create a satisfying and indulgent Italian meal. The layers of zucchini, skillfully interwoven with a flavorful tomato sauce and vegan cheese, redefine the art of plant-based cooking. Each bite offers a burst of freshness from the zucchini, complemented by the richness of the tomato sauce and the creamy, melty goodness of plant-based cheese, resulting in a lasagna that’s as hearty as it is nutritious.

Indulge in the savory perfection of our Vegan Zucchini Lasagna, a culinary creation that celebrates the bountiful flavors of summer vegetables. The zucchini takes center stage, providing a tender and low-carb alternative to traditional pasta while absorbing the rich essence of the tomato sauce and plant-based cheese. This lasagna is a testament to the art of plant-based innovation, offering a guilt-free option that doesn’t compromise on taste or comfort.

Savor the layers of goodness in our Vegan Zucchini Lasagna, where the garden-fresh taste of zucchini meets the classic appeal of lasagna. This plant-powered version is a celebration of seasonal abundance, as each layer showcases the vibrant colors and flavors of zucchini, accompanied by a robust tomato sauce and the creamy allure of vegan cheese. With every forkful, you’ll experience the delightful interplay of textures and tastes that make this lasagna a standout in the world of plant-based dining.

Experience the magic of our Vegan Zucchini Lasagna, a dish that embraces the simplicity and freshness of wholesome ingredients without compromising on taste. The zucchini, thinly sliced and expertly layered, provides a delightful alternative to traditional pasta, offering a light and refreshing twist to the classic lasagna. Enhanced by a savory tomato sauce and the melty goodness of plant-based cheese, this lasagna redefines the possibilities of vegan comfort food, inviting you to savor the essence of Italian cuisine in a compassionate and health-conscious manner.

Gut Health:
Plant-based diets are often associated with improved gut health due to the high fiber content from fruits, vegetables, and whole grains. A healthy gut microbiome is linked to better digestion and overall well-being.

Anti-Inflammatory Properties:
Many plant-based foods have anti-inflammatory properties, which can help in reducing inflammation in the body. Chronic inflammation is associated with various health issues, and a vegan diet may contribute to its prevention.

Sports Performance:
Contrary to the misconception that vegan diets lack protein, many successful athletes follow plant-based diets to enhance their performance. Plant-based proteins can support muscle building and recovery.

Reduced Risk of Foodborne Illnesses:
Plant-based diets eliminate the risk of foodborne illnesses associated with the consumption of undercooked or contaminated animal products.

Economic Impact:
A vegan diet can be more economical as plant-based protein sources tend to be cost-effective compared to some animal products. It may be a budget-friendly option for individuals or families.

Mindful Eating:
Adopting a vegan lifestyle often promotes mindful eating. Being more conscious of food choices and sources can lead to a healthier relationship with food and a greater appreciation for the environmental impact of dietary decisions.

Preservation of Biodiversity:
The expansion of animal agriculture often leads to habitat destruction and loss of biodiversity. Choosing a vegan diet supports the preservation of ecosystems and the protection of various species.

Culinary Diversity:
Veganism introduces individuals to a diverse range of cuisines and ingredients from around the world. Exploring plant-based cooking can be a culinary adventure, embracing flavors and techniques from different cultures.

Reduced Antibiotic Resistance:
The use of antibiotics in animal farming contributes to the rise of antibiotic-resistant bacteria. Opting for a vegan diet can be a way to reduce the demand for such practices and promote responsible antibiotic use.

Cruelty-Free Beauty and Personal Care:
Veganism extends to beauty and personal care products. Choosing cruelty-free, vegan alternatives ensures that your lifestyle aligns with ethical choices beyond just dietary preferences.

Vegan Zucchini Lasagna

Vegan Zucchini Lasagna

Lasagna that’s made with zucchini “noodles” in place of pasta. Packed with vegan ricotta, cheese, and sausage for a hearty and delicious gluten-free vegan meal.

Prep Time30 mins

Cook Time1 hr 5 minsT

otal Time1 hr 35 mins

Course: Main Course

Keyword: gluten-free vegan lasagna, vegan zucchini lasagna, veggie lasagna, zucchini lasagna

Servings: 9Calories: 203kcal


2 medium zucchini (about 8-10 inches long)2 teaspoons salt1 jar spaghetti sauce2 medium tomatoes2 cups baby spinach1 cup vegan sausage crumbles (or vegan ground beef or vegan sausages chopped small.)2 cups vegan mozzarella cheese2 tablespoons vegan pesto or a handful of fresh basil2 cups vegan ricotta (See ingredients and directions below or homemade or use store-bought.)For the homemade tofu ricotta1 14 oz. package extra firm tofu2 1/2 tablespoons nutritional yeast1 tablespoon light olive oil1 teaspoon salt1 clove garlic1 handful fresh basil


MAKE ZUCCHINI “NOODLES”Wash 2 medium zucchini and cut off about a 1/2 inch from both ends. Use a mandolin to make long thin slices the length of the zucchini and about 1/4 inch thick. You can also carefully cut it with a knife if you don’t have a mandoline.Place the sliced zucchini on a long sheet of paper towels (or a very clean tea towel) and sprinkle liberally with salt. Allow the slices to sit for 10 minutes. Then flip them over and sprinkle with more salt and let them sit for 15 more minutes. (This will extract the excess liquid out of the zucchini so that your lasagna will not be too watery. It is an important step to get the correct texture, so don’t skip this.)PREP YOUR OTHER INGREDIENTSAfter 25 minutes, your zucchini should have released a lot of liquid. At this point wash off the salt and pat the zucchini “noodles” dry with a clean paper towel.While the zucchini noodles are sitting, fry up some vegan sausage crumbles, vegan ground beef, or chop up some vegan Italian sausages into bite-sized pieces. (If you don’t want to use vegan “meats,” you can use sauteed mushrooms instead.)Wash and slice 2 medium tomatoes and 2 cups of baby spinach. and set them aside.MAKE YOUR TOFU RICOTTA: (OR USE STORE-BOUGHT VEGAN RICOTTA IF DESIRED)Drain and press a container of extra firm tofu getting out as much liquid as possible.Crumble the tofu into a large food processor.Add, 2 1/2 tbsp nutritional yeast,1 teaspoon salt, 1 clove garlic, 1 tablespoon olive oil, and a handful of fresh basil.Blend well for 2 minutes in a food processor. Add a splash of soy milk or water if needed to thin out the ricotta to a smooth spreadable texture.ASSEMBLE THE LASAGNA:Cover the bottom of your lasagna dish with a thin layer of spaghetti sauce.Then lay down a layer of the washed zucchini “noodles” so that they overlap each other a little.Spread a layer of vegan ricotta on top of the zucchini “noodles.”Add a second layer of zucchini and pour another cup of spaghetti sauce on it.Sprinkle with vegan sausage, vegan ground beef, or sauteed mushrooms.Add another layer of zucchini “noodles” overlapping them slightly.Spread on a layer of vegan ricotta cheese, sauce, and top it with fresh baby spinach.Layer again with zucchini and tofu ricotta, and then add a layer of sliced tomatoes.End with one last layer of zucchini “noodles” and more sauce.Sprinkle on some shredded vegan mozzarella cheese and vegan pesto.Cover with foil and bake at 375° F for 40 minutes. Then take off the foil and bake for an additional 25 minutes until bubbly.


Be sure to take to time to salt the zucchini slices to get the excess water out of it or it will make your lasagna too wet.You can put as many layers as you want, just be sure to frequently alternate in sauce to keep it moist and ricotta or mozzarella cheese to hold it together.Be sure to bake uncovered for the last 25 minutes to allow steam to escape and let it dry out a little.

NutritionServing: 1slice | Calories: 203kcal | Carbohydrates: 17g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 856mg | Potassium: 602mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1279IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 8mg