Vegan Zucchini Lasagna
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
6 -8
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Calories
330 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Zucchini Lasagna
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This Vegan Lasagna with Zucchini is meatless, dairy-free, and super flavorful! Made with tofu-cashew filling, marinara, and veggies, this is a healthy and tasty lasagna recipe.
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Ingredients
- 1 tbsp olive oil
- 3 cups button mushrooms chopped
- 3 shallots diced
- 28 oz marinara sauce one can
- 1 cup raw cashews
- 8 ounce firm tofu patted dry with paper towels
- 1/2 cup nutritional yeast
- 3 tablespoons fresh lemon juice from about 2 lemons
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 3 cups baby spinach
- 2 medium zucchini thinly sliced lengthways
- 6 lasagna sheets whole grain or gluten-free, if needed
- 6 vegan mozzarella slices
- Optional: freshly chopped parsley to garnish
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Instructions
- Preheat the oven to 350F and grease a 9×13 inch casserole dish with some oil.
- Pat dry the tofu with a paper towel and set aside.
- Cut the shallot into dice and chop the mushrooms. Slice the zucchini lengthwise into very thin slices.
- Place the cashews into a food processor and process into a fine meal. Now add in the tofu, nutritional yeast, lemon juice, basil, oregano, garlic powder, and salt. Process again scraping down the sides as necessary. Add 2-4 tablespoons of water to reach the desired consistency. It should look like in the photos.
- Heat oil in a large skillet over medium heat. Add mushrooms and shallot. Season with some salt and cook stirring occasionally until brown.
- Stir in the marinara sauce and cook for 2 minutes until the sauce starts to bubble.
- For assembling, start with a layer of marinara sauce mixture. Lay 3 lasagne sheets on top of the sauce. Next add a layer of the cashew-tofu mixture, followed by a layer of spinach. Add sliced zucchini and top with 3 slices of mozzarella cheese.
- Repeat with the layers one more time.
- Cover the dish with foil and place in the preheated oven. Bake for 50 minutes.
- Uncover the dish and broil for 10 minutes until the top is golden and the cheese is bubbly.
- Once done, remove from the oven and let cool at room temperature for about 15 minutes. Slice and serve warm.
Notes
- Shallots: You can also substitute with onions if needed.
- Marinara sauce: Use jars from the store or make homemade marinara sauce
- Tofu: Use firm tofu for the best texture, since extra-firm will have less moisture.
- Nutritional yeast: This adds extra nutrients to make this a well-balanced vegan meal.
- Lasagna sheets: Use regular, whole-grain, or gluten-free. For a low-carb or keto version, use only zucchini or add thin slices of eggplant.
- Bake covered: Make sure to bake the dish covered at first but broil it for a few minutes in the end for that signature golden, bubbly top.
- Storage: Store in an air-tight container or wrapped tightly with plastic wrap to keep it from drying out. It will last well in the fridge for 3-4 days.
- Freezing: Assemble it, wrap it tightly, and freeze for up to 3 months. Then thaw and bake as directed. You can also freeze leftovers that have already been baked, then just thaw and reheat in the microwave.
Nutrition Information
Show Details
Calories
330kcal
(17%)
Carbohydrates
37g
(12%)
Protein
16g
(32%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
426mg
(18%)
Potassium
734mg
(21%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1537IU
(31%)
Vitamin C
21mg
(23%)
Calcium
100mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6-8
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 426mg | 18% |
| Potassium | 734mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1537IU | 31% |
| Vitamin C | 21mg | 23% |
| Calcium | 100mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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