This Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce is indulging, yet guilt-free! It is low carb, healthy, and satisfying!
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?
- 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
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 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
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.