Vegan Zucchini Lasagna with Tofu Ricotta (not watery) gluten-free
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6
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Calories
19965 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Zucchini Lasagna with Tofu Ricotta (not watery) gluten-free
Description
The Vegan Zucchini Lasagna recipe replaces traditional pasta sheets with thin slices of zucchini, layered with hearty marinara sauce infused with red lentils to absorb moisture. The tofu ricotta is made by blending firm tofu with olive oil, nutritional yeast, lemon juice, herbs, garlic, and fresh spinach, creating a smooth, savory, and tangy filling that mimics dairy ricotta.
The assembly involves alternating layers of sauce mixed or sprinkled with lentils, zucchini slices, and tofu ricotta to build a lasagna that bakes into a softened yet structured dish without excess liquid. Red lentils contribute protein and help reduce water release that can make the lasagna watery.
This lasagna is suitable gluten-free and vegan, providing a satisfying main course with fresh herbs and optional garnishes like red pepper flakes or vegan cheese. It can be customized by adding roasted vegetables or vegan sausage between layers.
The recipe suggests making or doubling the marinara sauce and emphasizes pressing the tofu dry to avoid watery ricotta. Nutritional tips are noted in the original recipe instructions.
Ingredients
- 28- ounce marinara sauce or make my recipe linked in the notes, or herbed pasta sauce
- 3 zucchini squash medium, thinly sliced with mandolin or knife
- 1/4 cup red lentils , dry Split red lentils, washed and soaked for 5 mins in warm water if needed
Tofu ricotta:
- 14- ounce firm tofu drained and pressed dry for 10 minutes, block
- 1 tbsp extra virgin olive oil
- 3 Tbsp nutritional yeast
- 2-3 tbsp lemon juice
- lemon optional, zest of half
- 1/4 cup almond flour or omit for nutfree
- 2 tsp oregano
- 2 cloves garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup basil fresh
- 4 oz spinach fresh or frozen (thawed
- red pepper flakes basil, extra virgin olive oil, vegan cheese shreds, for garnish
Instructions
- Make the marinara if not using store bought. Press the tofu, Preheat the oven to 400 deg F (205 C). Grease a 9 by 9 inch baking dish.
- Make the Tofu Ricotta: In a food processor, add the tofu through pepper and process until evenly blended.
- Add basil and spinach and pulse a few times to incorporate. Taste and adjust flavor with additional salt or lemon.
- Assemble: Spread 1/4 cup or more marinara in the baking dish. then sprinkle 1 tbsp of the lentils. (Alternatively, mix the soaked and drained red lentils in the marinara sauce, and then ladle the sauce in the pan).
- Add a layer of zucchini. Then add dollops of the tofu ricotta and spread evenly. Then add another layer of the marinara (sprinkle 1 tbsp lentils if you didn't mix them in the sauce). Layer with zucchini again and repeat. You can ad other layers such as roasted veggies/mushrooms or veggie sausage etc as well.
- I usually reserve a bit of ricotta for the top layer and swirl it into the marinara sauce, or use dollops of my vegan mozzarella. Add garnishes such as pepper flakes, olive oil and basil.
- Cover and Bake at 400 deg F for 30 minutes, then uncover and continue to bake for another 20 to 35 mins. (Depends on the thickness of the zucchini and the moisture content of the zucchini and pasta sauce). Check with a toothpick if the zucchini is cooked through and there isn't too much liquid on the edges.
- Let it rest for 15 mins, then slice and serve. Store: Cool and Refrigerate for upto 3 days or freeze for upto a month.
Notes
- Prepare your own marinara sauce or use a store-bought version to suit taste and quantity preferences.
- For soy-free variations, substitute tofu ricotta with a vegan mozzarella cream or alfredo mixed with basil and spinach.
- Use dried split red lentils to absorb excess moisture; alternatively, substitute with cooked lentils or vegan protein additions like veggie crumbles.
- Slice the zucchini as thinly as possible to reduce water content in the layers.
- The recipe yields about six portions, with nutrition based on one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 19965 kcal
% Daily Value*
| Calories | 199.65kcal | 10% |
| Carbohydrates | 20.65g | 7% |
| Protein | 14.34g | 29% |
| Fat | 8.47g | 13% |
| Saturated Fat | 0.97g | 5% |
| Sodium | 416.49mg | 17% |
| Potassium | 954.17mg | 20% |
| Fiber | 7.92g | 32% |
| Sugar | 8.83g | 18% |
| Vitamin A | 2605.16IU | 52% |
| Vitamin C | 34.87mg | 39% |
| Calcium | 162.5mg | 16% |
| Iron | 4.26mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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