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    Home » Recipes » Pasta and Noodles

    Published: May 31, 2017 · Modified: Aug 31, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce

    Jump to Recipe Pin

    This Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce is indulging, yet guilt-free! It is low carb, healthy, and satisfying!

    Vegan Zucchini Lasagna close up.

    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.

    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 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 low carb lasagna?

    Instructions

    1. Mix walnuts, sun-dried tomatoes, and marinara sauce (reserving ¾ cup).
    2. Slice zucchini on a mandoline.
    3. Spread marinara sauce in a baking dish.
    4. Place zucchini slices on top of marinara sauce, overlapping each slice.
    5. Spread ⅓ of the tofu ricotta on zucchini slices.
    6. Sprinkle nutritional yeast on top.
    7. Pour walnut sauce on top.
    8. Layer more zucchini noodles on top. Then ⅓ of the tofu ricotta and nutritional yeast, and walnut sauce.
    9. Finish with a layer of zucchini noodles, tofu ricotta, and nutritional yeast.

    layers of zucchini on tomato sauce in a pan

    Other Low Carb Recipes

    • 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!

    How Long Does This Recipe Last?

    This zucchini lasagna will last 4-5 days in an airtight container in the fridge.

    Variations / Additions

    • Shredded vegan mozzarella, vegan parmesan
    • Homemade tomato sauce
    • Spinach, eggplant, mushrooms, butternut squash, broccoli, or whatever veggies you like
    • Vegan crumbles or beans

    Tofu Ricotta Lasagna close up

    Recipe

    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.

    Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    I love these Pyrex baking dishes! I used a 7 ½" x 9 ½" baking dish for this recipe. It's great because it comes with a cover, so I can put it in the fridge.

    Pyrex Rectangular Food Storage

    📋 Recipe

    Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce
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    5 from 3 votes

    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!
    Course Main Course
    Cuisine Italian inspired
    Prep Time 10 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 45 minutes minutes
    Servings 4
    Calories 356kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • Mandoline

    Ingredients

    Walnut Sauce

    • 1  cup walnuts finely ground
    • 1 (25 ounce) jar marinara sauce, divided
    • ¼ cup sun-dried tomatoes chopped

    Lasagna

    • Tofu Ricotta  the whole batch
    • 2 zucchini
    • 2 tablespoons nutritional yeast optional
    US Customary - Metric

    Instructions

    • Preheat oven to 375°.
    • Mix walnuts, marinara sauce (reserve ¾ cup for the pan), and sun-dried tomatoes.
    • Slice zucchini 1/16" lengthwise on a mandoline.
    • In an 7 ½" x 9 ½" pan, pour ¾ cup marinara sauce. Next, place zucchini noodles on marinara sauce, overlapping each slice. Spread ⅓ of tofu ricotta over zucchini noodles. Sprinkle nutritional yeast on top of tofu ricotta. Pour ½ of walnut sauce on top.
    • Layer more zucchini noodles, then ⅓ 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.
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    Nutrition

    Calories: 356kcal | Carbohydrates: 16g | Protein: 17g | Fat: 25g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 62mg | Potassium: 1025mg | Fiber: 6g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 22.4mg | Calcium: 88mg | Iron: 4.3mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

     

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      Vegan Sun-Dried Tomato Pesto Pasta

    Reader Interactions

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      Recipe Rating




    1. KAREN RIMBERT says

      January 07, 2022 at 4:17 pm

      I made this and it tasted delicious. The only problem was it was soupy. I cooked it 35 minutes on 375. I almost needed a spoon. Not sure what went wrong. I drained the tofu and followed the directions exactly. Should it be browned on the top? Maybe it was not cooked long enough?

      Reply
      • Willow Moon says

        January 07, 2022 at 8:01 pm

        I’m so sorry that it turned out soupy for you! It might have been from not resting the lasagna, I’m not sure. If you do decide to try and make it again, you could sprinkle salt on the zucchini to get out the moisture (a trick I learned awhile after posting this recipe) or roasting the zucchini first to get out the moisture. When I made this I didn’t have that problem.

        Reply
    2. Hannah says

      October 01, 2018 at 1:38 pm

      Super tasting and satisfying. We made this with friends and by the end of the cooking time we were all standing in the kitchen going, “what smells so good?”

      Will be making this /A LOT/ this winter 😀5 stars

      Reply
      • Willow Moon says

        October 03, 2018 at 10:15 am

        Thanks Hannah, I am happy to hear that!

        Reply
    3. Ann says

      June 19, 2018 at 8:16 am

      This lasagna was well received from my family. No one missed the noodles! Thanks for the recipe!5 stars

      Reply
      • Willow Moon says

        June 19, 2018 at 8:27 am

        Thanks Ann!

        Reply
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    I've been vegan for 23 years and
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