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 low carb lasagna?
This Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce is indulging, yet guilt-free! Click To Tweet
How To Make This Recipe
- Mix walnuts, sun-dried tomatoes, and marinara sauce (reserving ¾ cup).
- Slice zucchini on a mandoline.
- Spread marinara sauce in a baking dish.
- Place zucchini slices on top of marinara sauce, overlapping each slice.
- Spread ⅓ of the tofu ricotta on zucchini slices.
- Sprinkle nutritional yeast on top.
- Pour walnut sauce on top.
- Layer more zucchini noodles on top. Then ⅓ of the tofu ricotta and nutritional yeast, and walnut sauce.
- Finish with a layer of zucchini noodles, tofu ricotta, and nutritional yeast.
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
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.
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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.
Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce
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°.
- Mix walnuts, marinara sauce (reserve ¾ cup for the pan), and sun-dried tomatoes.
- Slice zucchini 1/16" lenthwise 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.
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!