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Vegan Gluten free Zucchini Lasagna with Tofu Ricotta

November 12, 2019 By Richa 57 Comments

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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 option  Jump to Recipe

Our Vegan Gluten free Zucchini Lasagna in a cream baking dish and white plate

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.

Zucchini Lasagna in a white plate

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.

Tofu Ricotta for our Zucchini Lasagna

Slice the zucchini and assemble the rest of the ingredients.

Ingredients for Our Vegan Gluten free Zucchini Lasagna in bowls

Start layering with pasta sauce, red lentils, a layer of zucchini noodles, tofu ricotta, pasta sauce and repeat.

Layering Our Vegan Gluten free Zucchini Lasagna in a cream baking dish

Layering the tofu ricotta on Our Vegan Gluten free Zucchini Lasagna in a cream baking dish

Layering Our Vegan Gluten free Zucchini Lasagna in a cream baking dish

Our Vegan Gluten free Zucchini Lasagna in a cream baking dish

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.

Our Vegan Gluten free Zucchini Lasagna in a cream baking dish

Our Vegan Gluten free Zucchini Lasagna in a cream baking dish and white plate
Print Recipe
4.96 from 22 votes

Vegan Gluten free Zucchini Lasagna with Tofu Ricotta

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. Makes a 9 by 9 inch baking dish.

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Keyword: gluten free zucchini lasagna, vegan zucchini lasagna, vegan zucchini lasagna tofu ricotta, zucchini lasagna no noodles
Servings: 6
Calories: 199.65kcal
Author: Vegan Richa

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). 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.

Notes

Make your own marinara. Double this recipe.
For soyfree: Use my vegan mozzarella cream or alfredo and mix in basil and spinach. 
Dried split red lentils substitute: Use 1 to 1.5 cup cooked lentils if using whole lentils, or use veggie crumbles or other vegan protein additions.
Nutrition is for 1 of 6 slices

Nutrition

Nutrition Facts
Vegan Gluten free Zucchini Lasagna with Tofu Ricotta
Amount Per Serving
Calories 199.65 Calories from Fat 76
% Daily Value*
Fat 8.47g13%
Saturated Fat 0.97g6%
Sodium 416.49mg18%
Potassium 954.17mg27%
Carbohydrates 20.65g7%
Fiber 7.92g33%
Sugar 8.83g10%
Protein 14.34g29%
Vitamin A 2605.16IU52%
Vitamin C 34.87mg42%
Calcium 162.5mg16%
Iron 4.26mg24%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: fall, gluten free, grain free, holiday, italian, Low Carb, main course, Vegan Thanksgiving Recipes Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. trish moon says

    November 12, 2019 at 4:31 pm

    5 stars
    …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 🙂

    Reply
    • Richa says

      November 12, 2019 at 5:14 pm

      I had this in drafts since summer. found it and decided i better post it 🙂

      Reply
  2. Lori says

    November 13, 2019 at 3:27 am

    Hi, Richa, n need to precook zucchini slices? Thanks!

    Reply
    • Richa says

      November 13, 2019 at 11:40 am

      no, 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

      Reply
  3. Jwiltz says

    November 15, 2019 at 5:41 am

    5 stars
    This 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!

    Reply
    • Richa says

      November 15, 2019 at 10:00 am

      Awesome! Yes you have to cook the zucchini and the moisture out, but once done its amazing!

      Reply
  4. Josie says

    November 15, 2019 at 3:10 pm

    5 stars
    This recipe looks amazingly delicious! My husband and I will make this weekend. Thanks so much.😊

    Reply
    • Richa says

      November 15, 2019 at 5:32 pm

      Thanks

      Reply
  5. neerali parag says

    November 17, 2019 at 2:53 pm

    5 stars
    Hi 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

    Reply
    • Richa says

      November 17, 2019 at 4:09 pm

      Awesome! Just slice them thin and bake longer. The dish, oven and thickness add time. You can also lightly cook them before using!

      Reply
  6. Susan says

    November 18, 2019 at 7:47 pm

    5 stars
    This 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!

    Reply
    • Richa says

      November 18, 2019 at 8:30 pm

      Awesome!

      Reply
  7. Esmé says

    November 21, 2019 at 7:24 pm

    5 stars
    I 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!

    Reply
    • Richa says

      November 22, 2019 at 11:15 am

      Awesome! Yes is feels decadent, but feels really good on the tummy.Satisfying but not overly filling

      Reply
  8. Jennifer says

    November 22, 2019 at 3:43 am

    5 stars
    This is amazing. Truly one of the best lasagna recipes I’ve ever had. Do not hesitate. It is total comfort food!!

    Reply
    • Richa says

      November 22, 2019 at 11:09 am

      yay!!

      Reply
  9. Suzanne says

    December 13, 2019 at 1:56 pm

    5 stars
    This 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!

    Reply
    • Richa says

      December 13, 2019 at 2:05 pm

      awesome!

      Reply
  10. Patricia Aguilar says

    January 9, 2020 at 6:16 am

    5 stars
    Let 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.

    Reply
    • Richa says

      January 9, 2020 at 10:14 am

      aweesome

      Reply
  11. Judith says

    January 9, 2020 at 9:19 am

    5 stars
    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 “why not 100?”

    Reply
    • Richa says

      January 9, 2020 at 10:13 am

      yay!!

      Reply
  12. Monica says

    January 17, 2020 at 5:52 pm

    I have not tried yet. Is there anything I can use in place of the almond flour?

    Reply
    • Richa says

      January 17, 2020 at 10:54 pm

      omit or use ground cashew

      Reply
  13. Cecilia says

    January 20, 2020 at 6:37 pm

    5 stars
    This 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.)

    Reply
    • Richa says

      January 21, 2020 at 1:43 pm

      thanks!

      Reply
  14. Anni says

    January 28, 2020 at 4:54 am

    5 stars
    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!

    Reply
    • Richa says

      January 28, 2020 at 10:28 am

      thanks

      Reply
  15. Abhaya Srivatsan says

    February 1, 2020 at 1:25 am

    5 stars
    Loved 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?

    Reply
    • Richa says

      February 1, 2020 at 2:14 pm

      Refrigerate in a closed container. it will keep for 3 days refrigerated

      Reply
  16. Belle says

    April 4, 2020 at 5:15 pm

    5 stars
    This turned out delicious! The tofu ricotta is really impressive, thank you so much!

    Reply
    • Richa says

      April 4, 2020 at 5:50 pm

      thanks!

      Reply
  17. Rochelle says

    June 10, 2020 at 5:43 am

    What size pan did you use? 8 x 8? Will a lasagna pan work? Would I double the recipe?

    Reply
    • Vegan Richa Support says

      June 10, 2020 at 10:26 pm

      lasagna pan or 9X13 will be perfect for the recipe – no need to double

      Reply
    • Richa says

      June 10, 2020 at 11:16 pm

      I used 9 by 9 inch. It will make a skinny lasagna in the 9 by 13

      Reply
  18. Cynthia says

    June 25, 2020 at 9:34 pm

    5 stars
    You’re killing it!! Thanks for the delicious recipe Richa.

    Reply
    • Vegan Richa Support says

      June 25, 2020 at 10:01 pm

      Thank you so much!

      Reply
  19. Mandy Ross Screven says

    June 26, 2020 at 7:37 pm

    5 stars
    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!

    Reply
    • Vegan Richa Support says

      June 28, 2020 at 1:35 pm

      that’s amazing. glad to hear. thank you for the amazing rating!

      Reply
  20. ADF says

    July 1, 2020 at 11:48 am

    5 stars
    Delicious! Was really impressed with how easy it was to make and how flavoursome it was. Definitely a keeper!

    Reply
  21. Rishika Agrawal says

    July 4, 2020 at 7:03 am

    Hi Richa, made this today. The tofu ricotta is delicious but my lasagne was a bit too tomatoe-y perhaps because I used canned tomatoes.
    It felt amazingly light and my husband and me could have eaten the whole dish (I made it oil free ) between us. To make it more filling will add lasagne sheets next time and perhaps some more veggies too.
    Thanks again for your wonderful recipes.

    Reply
  22. Lyla says

    July 25, 2020 at 3:35 pm

    Perfect way to use up all my CSA zucchini. Any time I’m looking for a certain type of recipe I google vegan Richa plus what I’m looking for and she always has something amazing to offer and exactly what I’m looking for!

    Reply
    • Richa says

      July 26, 2020 at 12:22 am

      Awesome! Do add a rating when you make again!!

      Reply
  23. Kristin Kania says

    July 28, 2020 at 5:52 pm

    5 stars
    This was fantastic!!! I’ve made it a couple times now, and it just comes out perfectly and smells heavenly. I like to top it with some black olives. Great recipe, thank you!

    Reply
    • Vegan Richa Support says

      July 28, 2020 at 7:58 pm

      perfect . thank you kindly, I”m so glad that you enjoyed it

      Reply
  24. Duda says

    August 29, 2020 at 2:05 pm

    4 stars
    I found it very tasty. The tofu ricotta is so fluffy and light and I much prefer it to real ricotta.

    Reply
    • Vegan Richa Support says

      September 1, 2020 at 12:18 pm

      yay! mission accomplished

      Reply
  25. nancy says

    September 21, 2020 at 2:47 pm

    I love this recipe. I have made it many many times. It is hardy and beautiful italian flavors and my hisband loves it too. i double the recipe and bale in 9 x 14 pan and we have it for 2 days some work involved but worth it It is in the oven right now and he keeps asking when will it ready smile. House smells great and it is very cool out today. wanted to comment because i am so grateful for a healty vegan lasagna xo

    Reply
    • Vegan Richa Support says

      September 22, 2020 at 11:29 am

      sounds perfect – nothing like comfort food

      Reply
  26. Amy Bosnoian says

    October 15, 2020 at 2:40 pm

    5 stars
    Sooooo delicious!!! My boyfriend, who usually hates anything I make vegan, loved this. You can’t even tell there’s tofu in it. Make this recipe! You will not regret it! Also super healthy!

    Reply
    • Richa says

      October 15, 2020 at 6:42 pm

      Yay

      Reply
  27. Abhaya says

    October 20, 2020 at 1:20 am

    5 stars
    GREAT Recipe! Have made this 3 times so far and every time it turns out so well.

    Reply
    • Richa says

      October 20, 2020 at 4:32 am

      Yay

      Reply
  28. Siuwai Man says

    November 15, 2020 at 4:47 pm

    5 stars
    Made this tonight! So good. Will make again. Thanks for sharing.

    Reply
    • Vegan Richa Support says

      November 17, 2020 at 1:18 pm

      Yay!!

      Reply
  29. c torres says

    December 29, 2020 at 7:57 pm

    5 stars
    This was better than I expected. It was perfect and so easy to make. I’m not a cook and you have mad it so easy for people like me to make a delicious easy meal. thank you!! will share and can’t wait to make this again!

    Reply
    • Vegan Richa Support says

      December 31, 2020 at 10:21 am

      wow – so inspiring

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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