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    Home » Recipes » Pasta and Noodles

    Modified: Apr 29, 2025 · Published: May 31, 2017 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Vegan Zucchini Lasagna with Tofu Ricotta

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

    Vegan Zucchini Lasagna close up.

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    ⭐️⭐️⭐️⭐️⭐️

    "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?” - Hannah"

    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 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 Vegan Tofu Enchiladas or Vegan Lasagna with Mushrooms.

    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?

    Another zucchini noodle recipe is my Zucchini Noodles with Raw Vegan Sauce.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • Other Low-Carb Vegan Recipes
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Lasagna Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is a healthy low-carb recipe.
    • It is comforting, full of flavor, and satisfying.
    • It is simple and easy to make.

    🧾 Ingredients

    Ingredients on a cutting board with labels.

    Walnut Sauce

    • Walnuts: Add protein and crunch.
    • Marinara sauce: I used store-bought marinara sauce, but you could also use pizza sauce, spaghetti sauce, or homemade marinara sauce.
    • Sun-dried tomatoes: Add flavor. I used sun-dried tomatoes packed in oil, but you could use dry ones as well.

    Zucchini Lasagna

    • Tofu ricotta: I used my homemade tofu ricotta recipe. You could also use store-bought vegan ricotta.
    • Zucchini: Look for medium to large zucchini so that they have a large surface area. You want big zucchini noodles!
    • Nutritional yeast: Adds a cheesy flavor. You could use store-bought vegan parmesan or vegan Mozzarella instead.
    • Salt: For reducing the moisture of the zucchinis. Enhances the flavors. I like to use sea salt.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    📖 Variations / Additions

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

    5 Secrets to Vegan Cooking

    Spicy Tofu Bánh Mì on a cutting board.

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    🔪 Instructions

    Sauce ingredients in a mixing bowl before and after mixing, zucchini being sliced no a mandolin, sauce in a baking  dish.

    Step 1: Add chopped walnuts, sun-dried tomatoes, and marinara sauce (reserving ¾ cup) to a mixing bowl.

    Step 2: Mix well.

    Step 3: Slice zucchini 1/16" lengthwise on a mandoline. Lay sliced zucchini on a cutting board that is covered with a kitchen towel or paper towels. Lightly sprinkle each slice with salt. Let sit for 15 minutes or until the zucchini starts to sweat, where water is drawn to the surface. Pat each zucchini slice off.

    Step 4: Spread marinara sauce in a baking dish.

    Zucchini strips added to the baking dish, then  tofu ricotta, then nutritional yeast, then walnut sauce.

    Step 5: Place zucchini slices on top of marinara sauce, overlapping each slice.

    Step 6: Spread ⅓ of the tofu ricotta on zucchini slices.

    Step 7: Sprinkle nutritional yeast on top.

    Step 8: Pour walnut sauce on top.

    More zucchini strips added to the baking dish, then  tofu ricotta, then nutritional yeast, then walnut sauce.

    Step 9: Layer more zucchini noodles on top.

    Step 10: Spread ⅓ of the tofu ricotta on top of the zucchini noodles.

    Step 11: Sprinkle nutritional yeast on top.

    Step 12: Pour walnut sauce on top of nutritional yeast.

    More zucchini strips added to the baking dish, then  tofu ricotta, then nutritional yeast, then final baked lasagna.

    Step 13: Layer more zucchini noodles on top.

    Step 10: Spread the last of the tofu ricotta on top of the zucchini noodles.

    Step 11: Sprinkle nutritional yeast on top.

    Step 12: Bake until tender.

    Other Low-Carb Vegan Recipes

    • Dehydrator Zucchini Chips
    • Cauliflower Pizza Crust
    • Vegan Spaghetti Squash Alfredo
    • Bean and Mexican Cauliflower Rice Burritos
    • Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower
    Tofu Ricotta Lasagna close up.

    👩🏻‍🍳 Recipe FAQs

    What is a good substitute for lasagna sheets?

    Thinly sliced zucchini makes a great substitute for lasagna noodles. Eggplant and sweet potato also make great lasagna noodle substitutes.

    How many layers should lasagna have?

    Lasagna should have between 3 to 5 layers.

    How long does vegan zucchini lasagna last?

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

    Other Vegan Lasagna Recipes

    • Vegan Mushroom Lasagna
      Vegan Mushroom Lasagna
    • Vegan Spinach Lasagna on a plate.
      Best Vegan Spinach Lasagna
    • Vegan Eggplant Lasagna on a plate with baking dish in the background.
      Vegan Eggplant Lasagna
    • Zucchini Lasagna Roll-Ups on a plate.
      Vegan Zucchini Lasagna Roll-Ups

    If you tried this Vegan Zucchini Lasagna with Tofu Ricotta Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    Who says lasagna has to have noodles? This no-noodle lasagna is rich and satisfying. You won't even miss the noodles, I promise!

    📋 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
    Diet Gluten Free, Vegan, Vegetarian
    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

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

    Instructions

    • Preheat oven to 375°F.
    • Mix walnuts, marinara sauce (reserve ¾ cup for the pan), and sun-dried tomatoes.
    • Slice zucchini 1/16" lengthwise on a mandoline. Lay sliced zucchini on a cutting board that is covered with a kitchen towel or paper towels. Lightly sprinkle each slice with salt. Let sit for 15 minutes or until the zucchini starts to sweat, where water is drawn to the surface. Pat each zucchini slice off.
    • 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 the rest of the walnut sauce. Finish with a layer of zucchini noodles, tofu ricotta, and nutritional yeast. Bake at 375°F for 35 minutes.

    Notes

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

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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
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

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

    More Pasta

    • Vegan Lentil Skillet Lasagna in a large skillet.
      Vegan Lentil Skillet Lasagna
    • Red Lentil Pasta Salad with Chickpeas in a wood bowl.
      Red Lentil Pasta Salad with Chickpeas
    • Tofu Peanut Noodles in. a bowl. with chopsticks.
      Tofu Peanut Noodles
    • Vegan Pesto Shirataki Noodles
      Vegan Pesto Shirataki Noodles

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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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
    « Older Comments

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