Name: Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup walnuts (finely ground); 1 25 ounce jar marinara sauce, divided; 1/4 cup sun-dried tomatoes (chopped); Tofu Ricotta (the whole batch); 2 zucchini; 2 tablespoons nutritional yeast (optional)

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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

Some other low carb recipes with big flavor you may like

I think when I was looking at my other healthy, comforting recipes, I had cauliflower on the brain!

Vegan Zucchini Lasagna 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!

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I love these Pyrex baking dishes! I used a 7 1/2″ x 9 1/2″ baking dish for this recipe. It’s great because it comes with a cover, so I can put it in the fridge.

5 from 2 votes