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Vegan Zucchini Lasagna with Tofu Ricotta

The best veggie lasagna around. Thinly sliced zucchini stands in for traditional pasta and alternates with layers of creamy tofu ricotta and a savory mushroom pasta sauce that will knock your socks off. 
Prep Time1 hour
Cook Time1 hour
Total Time3 hours
Course: Main Dish
Servings: 8 servings
Author: Lindsey Johnson

Ingredients

For Zucchini Noodles:

  • 8 medium zucchini
  • 1 tablespoon olive oil plus more for casserole pan
  • Salt and pepper to taste

For Tofu Ricotta:

  • 1 cup raw cashews
  • 4 tablespoons nutritional yeast
  • 14 ounces extra-firm tofu cut into cubes
  • Juice of 1 large lemon
  • 1 tablespoon white miso paste
  • 1 garlic clove or 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

For assembling:

Instructions

  • For zucchini noodles: Preheat oven to 425°F. Line two rimmed baking sheets with silicone baking mats or parchment paper.
  • Cut each zucchini horizontally through the middle. Stand each half up and cut 6-8 thin slices, between 1/8" to 1/4" thick. Alternatively, if using larger zucchini, slice into 1/8" to 1/4" thick rounds. Lightly coat the zucchini slices with the olive oil. (Placing the slices in a bowl, drizzling the olive oil, and gently tossing works well or spray lightly with non-stick cooking spray.) 
  • Arrange the slices on the lined baking sheets and lightly season with salt and pepper. Place both sheets into the oven (one higher, one lower) and roast for 5-6 minutes, then rotate sheets from top to bottom and front to back. Roast for another 3-5 minutes, or until tender-crisp. Transfer to a plate lined with paper towels - this will help soak up any excess liquid. Repeat with any remaining zucchini slices. 
  • To make tofu ricotta: Place cashews and nutritional yeast into the bowl of a food processor or blender jar. Pulse until finely chopped - don't overdo it or you'll end up with cashew butter. 
  • Add the extra-firm tofu, lemon juice, miso paste, garlic, and salt to the cashews. Pulse again in short 2-3 second bursts until the mixture is uniform in texture. It will look like slightly creamier ricotta cheese. Refrigerate until ready to use.
  • To assemble: Lightly grease a 9-by-13-inch casserole dish with olive oil. Spoon about 1 1/4 cups of sauce into the bottom of the dish and spread evenly.
  • Arrange an even layer of roasted zucchini slices over the sauce, overlapping a little, if needed. This will use up about 1/4 of the roasted zucchini.
  • Use a spoon to drop one-third of the Tofu Ricotta over the zucchini. Gently spread the ricotta over the zucchini - it doesn't have to be perfect.
  • Spoon 1 1/4 cups of sauce over the Tofu Ricotta and spread evenly. Top with another layer roasted zucchini slices, followed by another third of the ricotta as directed above, and then another 1 1/4 cups Mushroom Pasta Sauce, another layer zucchini slices, and the last of the ricotta. For the final layer, top the ricotta with the last of the zucchini slices and enough sauce to cover.
  • Cover the casserole dish with a foil. Bake for 45 minutes, then remove the foil. Bake for an additional 20-25 minutes, or until the casserole is bubbling around the edges and the very center. To test that the lasagna is cooked through, insert a small paring knife into the center. It should be hot to the touch and any Tofu Ricotta will be cooked.
  • Sprinkle the top of the casserole with Vegan Parmesan Sprinkle.
  • Remove from oven and let stand for a few minutes before garnishing with basil ribbons and cutting into squares. Serve warm.

Notes

To make Vegan Parm Sprinkle:
In a food processor fitted with the chopping blade, pulse 1 1/2 cups raw almonds and/or cashews until roughly chopped. Add 1/2 cup nutritional yeast, 1 teaspoon salt, and 1/4 teaspoon garlic powder (optional). Pulse until finely chopped. Store in airtight container in fridge. Makes about 2 cups.