This Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce is indulging, yet guilt-free! It is low carb, healthy, and satisfying!
What are you eating?
Do you ever wonder what other people eat for the holidays? Maybe it’s because I am a foodie, but I do. Well, this Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce is what I had on Christmas Day.
Yes, I know, why is Willow posting a recipe she ate on Christmas when it is May. Well, I just happen to have about three months worth of recipes waiting to be posted at any given time. Sometimes newer recipes take priority and the older ones get bumped to a lower spot in the pile. Also, I wanted to post this around the time zucchini are in season.
There are times when a recipe gets posted a year after creating it. That usually happens when I have a recipe with an out of season ingredient. By the time I am ready to post it, the season has ended. I guess I need to plan better!
I eat differently than a lot of people I know during the holidays. I don’t usually go for traditional American foods. Instead, I tend to go for foods like Avocado Sushi, Bean and Corn Enchiladas, or lasagna.
I love to see what other people eat in general, which is why I watch travel shows to learn about cuisines from around the world. I find it fascinating. Not to mention, I love to find something new that I have never had and veganize it.
You’d be surprised at how adaptable most recipes are.
Low Carb, Big Flavor
I was eating low carb for several months, and I knew the week before Christmas that I wanted something that was low carb, but that had big flavor. I wanted something that I felt like I was indulging in; something comforting, but guilt-free.
That is exactly what I accomplished with this recipe. You won’t even miss the pasta noodles, I promise! Thinly sliced zucchini take their place. This has a basil infused tofu ricotta and a sun-dried tomato walnut sauce. What more do you need in a lasagna?
This Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce is indulging, yet guilt-free! Click To Tweet
Some other low carb recipes with big flavor you may like:
- Cauliflower Pizza Crust
- Vegan Spaghetti Squash Alfredo
- Bean and Mexican Cauliflower Rice Burritos
- Lentil and Mushroom Shepherd’s Pie with Mashed Cauliflower
I think when I was looking at my other healthy, comforting recipes, I had cauliflower on the brain!
Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce
Who says lasagna has to have noodles? This no-noodle lasagna is rich and satisfying. You won’t even miss the noodles, I promise!
*Don’t forget to come back and leave your feedback and star rating.
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Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce
This Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce is indulging, yet guilt-free! It is low carb, healthy, and satisfying!
Ingredients
Walnut Sauce
- 1 cup walnuts finely ground
- 1 25 ounce jar marinara sauce, divided
- 1/4 cup sun-dried tomatoes chopped
Lasagna
- Tofu Ricotta the whole batch
- 2 zucchini
- 2 tablespoons nutritional yeast optional
Instructions
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Preheat oven to 375°.
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Mix walnuts, marinara sauce (reserve 3/4 cup for the pan), and sun-dried tomatoes.
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Slice zucchini 1/16" lenthwise on a mandoline.
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In an 8x9" pan, pour 3/4 cup marinara sauce. Next, place zucchini noodles on marinara sauce, overlapping each slice. Spread 1/3 of tofu ricotta over zucchini noodles. Sprinkle nutritional yeast on top of tofu ricotta. Pour 1/2 of walnut sauce on top.
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Layer more zucchini noodles, then 1/3 of tofu ricotta, nutritional yeast, and rest of walnut sauce. Finish with layer of zucchini noodles, tofu ricotta, and nutritional yeast. Bake at 375° for 35 minutes.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Maja Harder says
This looks very tasty! Also reminds me a little bit of the Greek version of lasagna
Willow Moon says
I don’t think I have ever had the Greek version. I will have to check it out!
Karen L says
That looks amazing! Another healthy recipe to add to my bookmarks! Thank you!
Lena @Befithappy says
I’m loving this recipe and will definitely give it a try. I tried similar one but raw loved it as well. Looks yummy!
Willow Moon says
I have a recipe for a raw version as well that tastes good hot or cold. Of course eating it hot kind of defeats the purpose of it being raw!
Nicola @ Happy Healthy Motivated says
I’ve made vegan cheese with coconut milk before, but never tofu! I can’t wait to try this. The walnut sauce sounds amazing, too!
Willow Moon says
Thanks Nicola! I have never made vegan cheese with coconut milk before. I bet it is good!
adriana says
Wow this looks soo tasty! I have to try your recipe – I love ricotta, it’s my favorite!
Willow Moon says
Thanks Adriana, I hope you like it! This tofu ricotta is my go-to for many recipes!
Carmen // itsCarmen.com says
Yummy! This lasagna looks delicious. That is like the most perfect zucchini I’ve ever seen. :]
Willow Moon says
Thanks Carmen! A mandoline does help!
Gunjan says
I cannot wait to try tofu ricotta. being vegan and yet cheese lover I really miss cheese in my diet and this recipe will satisfy my long drawn cravings. Thank you sharing.
Willow Moon says
Tofu ricotta is one of my favorites, and I use it in a lot of recipes! I hope you like it as much as I do. Cheers!
Rachel says
This sounds like a great recipe! I’ve been wanting to try more recipes with zucchini!
mira says
These look so delicious and such a good healthy low carb alternative.
Julie says
I’ll try to make this season. It would be different from the usual zoodles I make.
Willow Moon says
Oh I love making zoodles! I haven’t used my spiralizer in awhile – time to pull it out of the drawer!
Ann says
This lasagna was well received from my family. No one missed the noodles! Thanks for the recipe!
Willow Moon says
Thanks Ann!