Go Back
+ servings
Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce
Print

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 vegan, gluten free
Keyword no noodle lasagna, tofu ricotta, vegan zucchini lasagna
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 356kcal

Ingredients

Walnut Sauce

Lasagna

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

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