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Love lasagna? This Vegan Lasagna made with Zucchini is not only meatless and dairy-free, but it is also crazy delicious! Layers of pasta, tofu-cashew filling, spinach, zucchini, and marinara make for a super flavorful alternative to traditional lasagna. It’s healthy, easy to prepare, and so tasty.
If you’ve been looking for a dairy-free alternative to traditional lasagna, this recipe is perfect for you. Vegan Lasagna with Zucchini and Tofu is simple to make and packed with flavor from the mushrooms, spinach, and tofu-cashew filling. We love that this dish is still very filling, perfect for a Meatless Monday dinner or hungry kids.
Want to make it a meal? Serve your Vegan Lasagna with our Crispy Baked Zucchini Fries or our Cucumber and Tomato Salad.
Why You’ll Love This Vegan Lasagna with Tofu
- So satisfying. This is the most comforting vegan lasagna recipe. It’s creamy, flavorful, and filling.
- Packed with nutrients. Vegan lasagna is packed with fiber, calcium, protein, and lots of vitamins. But it doesn’t skimp on flavor.
- Completely vegan friendly. This dish is dairy-free, meatless, and can even be made gluten-free.
Ingredients You’ll Need
These are just a list of ingredients you will need to make this vegan lasagna recipe. Full measurements are listed further down below.
Olive oil
Button mushrooms
Shallots
Jars marinara sauce or make homemade marinara sauce
Raw cashews
Firm tofu
Nutritional yeast
Lemon juice
Salt
Dried basil
Oregano
Garlic powder
Baby spinach
Zucchini
Lasagna sheets (whole grain or gluten-free, if needed)
Vegan mozzarella slices
Parsley (optional)
How to Make Vegan Lasagna with Zucchini
- Preheat the oven to 350°F. Then grease a 9×13 inch casserole dish with some oil.
- Prep ingredients. First, pat the tofu dry with a paper towel and set aside. Then cut dice the shallots, chop the mushrooms, and slice the zucchini lengthwise into very thin slices.
- Make the tofu-cashew filling. 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 the photo.
- Make the sauce. Heat oil in a large skillet over medium heat. Then add the mushrooms and shallots. 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.
- Assemble the lasagna. Start with a layer of marinara sauce mixture. Then lay 3 lasagne sheets on top of the sauce. Next add a layer of the cashew-tofu mixture, followed by a layer of spinach. Last, add sliced zucchini and top with 3 slices of vegan mozzarella cheese.
- Repeat the layers one more time.
- Bake. Cover the dish with foil and place in the preheated oven. Bake for 50 minutes, then uncover the dish and broil for 10 minutes until the top is golden and the cheese is bubbly.
- Cool slightly and serve. Once done, remove from the oven and let cool at room temperature for about 15 minutes. Slice and serve warm.
Tips and Substitutions
- 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.
- 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.
faq’s
No, the lasagna sheets will cook in the sauce while the dish is baking.
You can serve lasagna with a simple Italian salad, whole wheat dinner rolls, our Crispy Baked Zucchini Fries, our Cucumber and Tomato Salad, or any other simple side dish. Vegan lasagna is very filling, so you won’t need a lot of extra sides.
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.
Yes, you can 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.
More Healthy Dinner Recipes
- Easy Vegetarian Eggplant Lasagna
- One-Pot Lasagna Soup Recipe
- Italian Spaghetti Squash Boats
- Vegan Spinach Avocado Pasta
- Easy Vegan Mac and Cheese
- Keto Creamy Italian Chicken Skillet
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Vegan Zucchini Lasagna
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is divine! I made it 4 times already. It’s even better to do it 1 day before serving, the taste is even better. Thank you!
So awesome! glad you loved it