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    Home » main course

    Vegan Gluten free Zucchini Lasagna with Tofu Ricotta

    Published: Nov 12, 2019 by Richa 73 Comments

    Jump to Recipe   Print Recipe

    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

    Recipe Card

    Our Vegan Gluten free Zucchini Lasagna in a cream baking dish and white plate
    Print Recipe
    4.97 from 33 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 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 15 minutes 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.

     

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    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Gail

      November 03, 2022 at 1:13 pm

      5 stars
      Oh my, this is delicious and that tofu ricotta is spot on. Thank you.

      Reply
      • Vegan Richa Support

        November 07, 2022 at 10:34 am

        Fantastic! Glad you enjoyed.

        Reply
    2. Lulie

      January 28, 2022 at 11:05 pm

      5 stars
      Made with everything from the garden. 💖💖

      Reply
      • Vegan Richa Support

        February 02, 2022 at 6:13 pm

        wow! i wish

        Reply
    3. ramona

      November 01, 2021 at 4:05 pm

      5 stars
      Just made this tonight and my husband and I LOVED it!!! This will be one of our repeat recipes!! Thank You.

      Reply
      • Vegan Richa Support

        November 02, 2021 at 11:03 am

        awesome news

        Reply
    4. Erika

      October 28, 2021 at 6:15 pm

      5 stars
      Delicious way to eat zucchini.

      Reply
      • Vegan Richa Support

        October 29, 2021 at 1:25 pm

        I thought so!

        Reply
    5. Maryellen Zedlar

      August 09, 2021 at 5:02 pm

      5 stars
      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 🙂

      Reply
      • Vegan Richa Support

        August 10, 2021 at 9:29 am

        Awesome!! Do leave a rating too!

        Reply
    6. deb

      July 06, 2021 at 3:23 pm

      5 stars
      Even though it is 98° outside I looked in my fridge – zucchini and tofu. Went to my go to site – Vegan Richa and found this recipe.
      Totally worth it! I’m 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!

      Reply
      • Richa

        July 06, 2021 at 10:30 pm

        ❤️❤️❤️

        Reply
    7. Dana

      May 09, 2021 at 1:55 pm

      5 stars
      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!

      Reply
      • Richa

        May 09, 2021 at 2:38 pm

        Awesome

        Reply
    8. Rachel Benson

      February 28, 2021 at 6:02 pm

      5 stars
      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.

      Reply
    9. Liz

      January 18, 2021 at 7:32 am

      5 stars
      We made this last night and it was so good! I was expecting it to be tedious to make but it was actually really quick. Thank you for making it easy to go vegan!

      Reply
    10. c torres

      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

        December 31, 2020 at 10:21 am

        wow – so inspiring

        Reply
    11. Siuwai Man

      November 15, 2020 at 4:47 pm

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

      Reply
      • Vegan Richa Support

        November 17, 2020 at 1:18 pm

        Yay!!

        Reply
    12. Abhaya

      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

        October 20, 2020 at 4:32 am

        Yay

        Reply
    13. Amy Bosnoian

      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

        October 15, 2020 at 6:42 pm

        Yay

        Reply
    14. nancy

      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

        September 22, 2020 at 11:29 am

        sounds perfect – nothing like comfort food

        Reply
    15. Duda

      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

        September 01, 2020 at 12:18 pm

        yay! mission accomplished

        Reply
    16. Kristin Kania

      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

        July 28, 2020 at 7:58 pm

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

        Reply
    17. Lyla

      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

        July 26, 2020 at 12:22 am

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

        Reply
    18. Rishika Agrawal

      July 04, 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
    19. ADF

      July 01, 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
    20. Mandy Ross Screven

      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

        June 28, 2020 at 1:35 pm

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

        Reply
    21. Cynthia

      June 25, 2020 at 9:34 pm

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

      Reply
      • Vegan Richa Support

        June 25, 2020 at 10:01 pm

        Thank you so much!

        Reply
    22. Rochelle

      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

        June 10, 2020 at 10:26 pm

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

        Reply
      • Richa

        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
    23. Belle

      April 04, 2020 at 5:15 pm

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

      Reply
      • Richa

        April 04, 2020 at 5:50 pm

        thanks!

        Reply
    24. Abhaya Srivatsan

      February 01, 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

        February 01, 2020 at 2:14 pm

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

        Reply
    25. Anni

      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

        January 28, 2020 at 10:28 am

        thanks

        Reply
    26. Cecilia

      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

        January 21, 2020 at 1:43 pm

        thanks!

        Reply
    27. Monica

      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

        January 17, 2020 at 10:54 pm

        omit or use ground cashew

        Reply
    28. Judith

      January 09, 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

        January 09, 2020 at 10:13 am

        yay!!

        Reply
    29. Patricia Aguilar

      January 09, 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

        January 09, 2020 at 10:14 am

        aweesome

        Reply
    30. Suzanne

      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

        December 13, 2019 at 2:05 pm

        awesome!

        Reply
    31. Jennifer

      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

        November 22, 2019 at 11:09 am

        yay!!

        Reply
    32. Esmé

      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

        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
    33. Susan

      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

        November 18, 2019 at 8:30 pm

        Awesome!

        Reply
    34. neerali parag

      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

        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
    35. Josie

      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

        November 15, 2019 at 5:32 pm

        Thanks

        Reply
    36. Jwiltz

      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

        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
    37. Lori

      November 13, 2019 at 3:27 am

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

      Reply
      • Richa

        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
    38. trish moon

      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

        November 12, 2019 at 5:14 pm

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

        Reply

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