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Vegan Gluten free Zucchini Lasagna with creamy Tofu Herb Ricotta and Red Lentils! Grain-free, can be nut-free. 15 G of Protein. Can be made ahead. Soy-free optionย Jump to Recipe
Sometimes you need a hearty lasagna, all the layers and fix ins, but less the gluten! This Zucchini Lasagna fits right in.
With layers of your favorite red pasta sauce, some super creamy tofu herb ricotta, zucchini, and red lentils for added texture and protein, this lasagna comes together quickly, needs just 1 food processor. No need to cook the lentils! Just mix them into the marinara sauce or sprinkle them when layering. There is enough moisture to cook them and enough baking time! Make sure to use the split red lentils. Or use veggie crumbles or other vegan meat subs.
Ingredients for this Zucchini Lasagna
- A favorite store bought marinara sauce or herbed pasta sauce or homemade.
- Thinly sliced zucchini
- dried split red lentils for texture and protein. Use cooked lentils if using whole lentils, or use veggie crumbles or other vegan protein additions.
- For the Tofu Ricotta, you need tofu, nutritional yeast, olive oil, lemon juice and zest, almond flour oregano, garlic, basil and spinach.
How to make Zucchini Lasagna with Step Pictures
Make the tofu ricotta in a food processor.
Slice the zucchini and assemble the rest of the ingredients.
Start layering with pasta sauce, red lentils, a layer of zucchini noodles, tofu ricotta, pasta sauce and repeat.
Can I make this Zucchini Lasagna in advance
You can make the tofu ricotta ahead of time. You can assemble the lasagna and freeze(covered nicely to reduce exposed surfac). Freeze for upto 1-2 months. Thaw for an hour then bake when needed
The baked Lasagna can also be frozen for upto a month.
Can I make the lasagna oil-free?
Yes, just omit the olive oil from the tofu ricotta. Saute the pasta sauce in broth.
Can I make this soy-free?
Use my vegan mozzarella cream or alfredo and mix in finely chopped basil and spinach.
Vegan Zucchini Lasagna with Tofu Ricotta (not watery) gluten-free
Ingredientsย ย
- 28- ounce marinara sauce or herbed pasta sauce, or make my recipe linked in the notes
- 3 medium zucchini squash, thinly sliced with a 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 block firm tofu, , drained and pressed dry for 10 minutes
- 1 tbsp extra virgin olive oil
- 3 Tbsp nutritional yeast
- 2-3 tbsp lemon juice
- zest of half a lemon , optional
- 1/4 cup almond flour , or omit for nutfree
- 2 tsp oregano
- 2 cloves of garlic
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup fresh basil
- 4 oz fresh or frozen(thawed) spinach
- Garnish: pepper flakes, ,basil, extra virgin olive oil, vegan cheese shreds
Instructionsย
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious! Was really impressed with how easy it was to make and how flavoursome it was. Definitely a keeper!
Made this again tonight and we absolutely love it! So simple and so very tasty. I use your tofu ricotta recipe in many other recipes as well, it is perfect!
thatโs amazing. glad to hear. thank you for the amazing rating!
Youโre killing it!! Thanks for the delicious recipe Richa.
Thank you so much!
What size pan did you use? 8 x 8? Will a lasagna pan work? Would I double the recipe?
lasagna pan or 9X13 will be perfect for the recipe โ no need to double
I used 9 by 9 inch. It will make a skinny lasagna in the 9 by 13
This turned out delicious! The tofu ricotta is really impressive, thank you so much!
thanks!
Loved it! Thanks for making it easier to turn vegan with these delightful recipes!
Also โ whatโs the best way to store excess ricotta? How long will it last?
Refrigerate in a closed container. it will keep for 3 days refrigerated
I made it a few weeks ago and it was delicious! Going to try it again now with some gluten-free lasagna sheets in between to give it more substantial for my hungry son. Thanks Richa!
thanks
This was pretty dang tasty! Iโm going to add lasagna noodles next time, but itโs a solid dish. The omnivores in the house enjoyed it as well with a tiny cheese sprinkled on their helpings. (The 2.5 and 5 year old were none the wiser.)
thanks!
I have not tried yet. Is there anything I can use in place of the almond flour?
omit or use ground cashew
I made this for dinner last night, and it was SO GOOD. The tofu mix has the texture and taste of real ricotta. I have a 5-year-old daughter who does not like zucchini, refuses to eat tofu, and has said no to every prior lasagna attempt, and she loved this. I told her we would give it 5 stars, and she said โwhy not 100?โ
yay!!