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side view of lasagna piece on a plate

Vegan Zucchini Lasagna

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.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 -8
Calories 330kcal
Author Rena


  • 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


  • 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.


  • 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.


Calories: 330kcal | Carbohydrates: 37g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Sodium: 426mg | Potassium: 734mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1537IU | Vitamin C: 21mg | Calcium: 100mg | Iron: 4mg