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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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I just want to sayโฆ I donโt see how anyone can imagine how super delicious every bite of this lasagna is until you taste it! OMG, it is so scrumptious! My husband just walked in the door, and I asked โare you hungry?โ He said, โI wasnโt until I walked into the house! It smells so good in here!โ The lasagna had just come out of the oven! To me, this lasagna could easily win a blue ribbon!
P.S. Iโve never enjoyed eating lasagna; because theyโre all so heavy, with meat and cheese. Now that Iโve made your Vegan White Lasagna with Tofu Bechamel (super delicious) and your Lasagna Soup with Basil Pesto (yum, yum, yummy)โฆ.. I want to make several of your other lasagna recipes! Thank you so much for winning me over to lasagna and providing meals that we are excited about eating!!!!! ๐
wow! thank you for such a glowing review ๐
Question: I have family coming in October. Can this recipe be made ahead of time and frozen. Thank you for responding. Loved reading all the wonderful comments!
yes!
Oh my, this is delicious and that tofu ricotta is spot on. Thank you.
Fantastic! Glad you enjoyed.
Made with everything from the garden. ๐๐
wow! i wish
Just made this tonight and my husband and I LOVED it!!! This will be one of our repeat recipes!! Thank You.
awesome news
Delicious way to eat zucchini.
I thought so!
This recipe is soooo delicious! Full of flavor. My family loved it and we will for sure be having it again. Thank you so much for sharing ๐
Awesome!! Do leave a rating too!
Even though it is 98ยฐ outside I looked in my fridge โ zucchini and tofu. Went to my go to site โ Vegan Richa and found this recipe.
Totally worth it! Iโm going to make it again and again and yes that vegan ricotta is a hit. I think it also adds a ground beef texture. so yummy!
Healthy, low calorie, and filling!
โค๏ธโค๏ธโค๏ธ
This is the best vegan lasagna I have ever made!
Seriously taste like the real thing. I added extra layers of butternut squash that I had cut using a mandolin. My family loves it!
Awesome
Omg-it is an awesome recipe!! Loved it!! It smelled wonderful while it was cooking. It was very hard to wait 15 minutes for it to settle (LOL) . Thanks for posting it.