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 option 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 Gluten free Zucchini Lasagna with Tofu Ricotta
Ingredients
- 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
Instructions
- Make the marinara if not using store bought. Press the tofu, Preheat the oven to 400 deg F (205 C).
- 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
Nutrition
trish moon says
November 12, 2019 at 4:31 pm…if you love this recipe it says on your site….love it …I’d give it 10 stars! It is going to be really hard to wait to make this. Thanks for an awesome recipe!…now to find zucchini 🙂
Richa says
November 12, 2019 at 5:14 pmI had this in drafts since summer. found it and decided i better post it 🙂
Lori says
November 13, 2019 at 3:27 amHi, Richa, n need to precook zucchini slices? Thanks!
Richa says
November 13, 2019 at 11:40 amno, with the thin slices, they cook easily in the bake time. If they arent tender enough, just continue baking for another 15 to 25 mins
Jwiltz says
November 15, 2019 at 5:41 amThis was very yummy😄. I has some tomatoes and zucchini that I gathered from the garden b/f the frost and I needed to use them up. When I saw your recipe, I knew it would be perfect. It was a very easy recipe especially if one doesn’t make the homemade marinara sauce. The only draw back was the long cooking time. Smelling it makes one crazy hungry, thus I only got 4 servings from it since we devoured it once it came out of the oven. Yummy, yummy lasagna dinner!
Richa says
November 15, 2019 at 10:00 amAwesome! Yes you have to cook the zucchini and the moisture out, but once done its amazing!
Josie says
November 15, 2019 at 3:10 pmThis recipe looks amazingly delicious! My husband and I will make this weekend. Thanks so much.😊
Richa says
November 15, 2019 at 5:32 pmThanks
neerali parag says
November 17, 2019 at 2:53 pmHi Richa,
This was the first time I made it, and it was So super delicious, made this for non-vegan friends this evening and they all loved it! but they had to wait for it!!! lol 🙂 next time I might cook the courgettes first.
Thank you for your lovely work.
XXX
Richa says
November 17, 2019 at 4:09 pmAwesome! Just slice them thin and bake longer. The dish, oven and thickness add time. You can also lightly cook them before using!
Susan says
November 18, 2019 at 7:47 pmThis is outstanding. I didn’t use enough marinara sauce and it is still delicious. Next time I think I’ll add some frozen artichoke hearts. I put some red pepper flakes on the top. Just love the tofu ricotta. Thank you so much!
Richa says
November 18, 2019 at 8:30 pmAwesome!
Esmé says
November 21, 2019 at 7:24 pmI was totally impressed with the flavours of this dish. Before I took the vegan route, when I ate traditional cheese infused lasagna, my stomach always felt heavy and even queasy afterwards. Not so with this. It was filling and tasted wonderful, and my stomach was completely happy too. With recent cold nights, it really hit the spot. Thank you!
Richa says
November 22, 2019 at 11:15 amAwesome! Yes is feels decadent, but feels really good on the tummy.Satisfying but not overly filling
Jennifer says
November 22, 2019 at 3:43 amThis is amazing. Truly one of the best lasagna recipes I’ve ever had. Do not hesitate. It is total comfort food!!
Richa says
November 22, 2019 at 11:09 amyay!!
Suzanne says
December 13, 2019 at 1:56 pmThis is delicous! If I could give it more stars I would. Making it for the second time without the lentils. A definite crowd pleaser even for non vegans like us!
Richa says
December 13, 2019 at 2:05 pmawesome!
Patricia Aguilar says
January 9, 2020 at 6:16 amLet me start by saying that this vegan ricotta recipe within the recipe is the only way I will ever make ricotta again. It’s perfect. As for the lasagna, just, YUM! I added layers of parboiled lasagna pasta, and topped the dish with vegan parmesan. This is absolutely delicious.
Richa says
January 9, 2020 at 10:14 amaweesome
Judith says
January 9, 2020 at 9:19 amI 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 “why not 100?”
Richa says
January 9, 2020 at 10:13 amyay!!
Monica says
January 17, 2020 at 5:52 pmI have not tried yet. Is there anything I can use in place of the almond flour?
Richa says
January 17, 2020 at 10:54 pmomit or use ground cashew
Cecilia says
January 20, 2020 at 6:37 pmThis was pretty dang tasty! I’m going to add lasagna noodles next time, but it’s 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.)
Richa says
January 21, 2020 at 1:43 pmthanks!
Anni says
January 28, 2020 at 4:54 amI 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!
Richa says
January 28, 2020 at 10:28 amthanks
Abhaya Srivatsan says
February 1, 2020 at 1:25 amLoved it! Thanks for making it easier to turn vegan with these delightful recipes!
Also – what’s the best way to store excess ricotta? How long will it last?
Richa says
February 1, 2020 at 2:14 pmRefrigerate in a closed container. it will keep for 3 days refrigerated
Belle says
April 4, 2020 at 5:15 pmThis turned out delicious! The tofu ricotta is really impressive, thank you so much!
Richa says
April 4, 2020 at 5:50 pmthanks!