This Vegan Zucchini Lasagna with Tofu Ricotta is indulging, yet guilt-free! It is low-carb, healthy, and satisfying!
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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 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.
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❤️ 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
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.
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
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🔪 Instructions
Step 1: Mix walnuts, sun-dried tomatoes, and marinara sauce (reserving ¾ cup).
Step 2: Slice zucchini on a mandoline.
Step 3: Spread marinara sauce in a baking dish.
Step 4: Place zucchini slices on top of marinara sauce, overlapping each slice.
Step 5: Spread ⅓ of the tofu ricotta on zucchini slices.
Step 6: Sprinkle nutritional yeast on top.
Step 7: Pour walnut sauce on top.
Step 8: Layer more zucchini noodles on top. Then ⅓ of the tofu ricotta and nutritional yeast, and walnut sauce.
Step 9: Finish with a layer of zucchini noodles, tofu ricotta, and nutritional yeast.
👩🏻🍳 Recipe FAQs
Thinly sliced zucchini makes a great substitute for lasagna noodles. Eggplant and sweet potato also make great lasagna noodle substitutes.
Lasagna should have between 3 to 5 layers.
This recipe will last 4-5 days in an airtight container in the fridge.
Other Vegan Lasagna Recipes
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
Equipment
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
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.
- 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
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
KAREN RIMBERT says
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?
Willow Moon says
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.
Hannah says
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 😀
Willow Moon says
Thanks Hannah, I am happy to hear that!
Ann says
This lasagna was well received from my family. No one missed the noodles! Thanks for the recipe!
Willow Moon says
Thanks Ann!