This vegan zucchini lasagna is sure to be a hit at your dinner table, and you don't have to be a low-carb eater to love it. It has all the flavors of your favorite vegan lasagna recipe, with just 14 net carbs and 16 grams of protein per serving. Smoky, grilled zucchini slices are layered over a tasty, veggie-packed marinara sauce with chunks of vegan sausage, a yummy tofu ricotta and vegan cashew parmesan cheese. No one will be able to resist, but you might not want to share!
Table of Contents
Vegan Zucchini Lasagna
After some yummy dinner recipes that are also low-carb, like this creamy vegan cauliflower casserole and this vegan low-carb chili, I have another treat for you and it's one you simply will not be able to resist because who can say no to lasagna?
In this tasty vegan zucchini lasagna, ribbons of grilled zucchini zoodles replace lasagna noodles, cutting down on the carbohydrates and amping up the healthfulness. The smoky, grilled zucchini noodles are so good with the tofu ricotta and the cashew parm. The mozzarella on top melts into a golden-brown pool that adds texture and creaminess to every bite.
This is a great alternative pasta recipe if you're watching your carbs but it's also great for anyone looking to eat healthier. My teen, who claims he is allergic to everything healthy, gobbled it up and took seconds. Which makes it certifiably everyone-friendly.
This is not a difficult recipe by any means and even if you are new at this there is no reason you should not be able to make it with decent success. You can make this in a skillet, as I did, to reduce cleanup and hurry things up, but you can also just do the final layering in a baking dish for a nicer presentation. Or follow the instructions in my vegan crockpot lasagna recipe to make this in a slow cooker!
The reason this recipe works is that there is no deprivation here. You have all the deliciousness of a classic vegan lasagna. The lasagna even slices nicely if you let it stand long enough, although keep in mind it won't set up as firmly as a regular lasagna. But it's all very delicious, and in the end that's all that matters.
Recipe card
Vegan Zucchini Lasagna
Ingredients
- 3 medium zucchini (cut lengthwise into ⅓rd-inch slices)
- 1.5 tablespoon extra virgin olive oil
- 1 tablespoon garlic (minced)
- 1 medium onion (finely chopped)
- 2 medium carrots (finely diced)
- 2 stalks celery (finely diced)
- 14 oz vegan Italian sausage (broken into largish chunks)
- 1 teaspoon oregano (use 1 tablespoon if using fresh herb)
- 1 teaspoon basil (use 1 tablespoon if using fresh)
- ½ to 1 teaspoon red pepper flakes (optional)
- 28 oz plum tomatoes (or San Marzano tomatoes. Crush the tomatoes in a large bowl using your fingers)
- Salt and ground black pepper to taste
- ½ cup vegan parmesan cheese
- 4 oz vegan mozzarella shreds
For vegan ricotta
- 14 oz extra firm tofu
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ¼ cup parsley (chopped)
- Salt and ground black pepper to taste
Instructions
- Rub some salt and pepper on the zucchini slices and toss with ½ tablespoon of olive oil.
- Heat a grill pan and spray with cooking spray or brush with a little bit of oil. When hot, place the zucchini slices on it, in batches, and grill until fairly tender and until grill marks appear on both sides.
- Make the tofu ricotta by placing all of the ricotta ingredients in a food processor. Process until you get a mixture with a ricotta-like texture.
- Preheat the oven to 400 degrees Fahrenheit.
- In a saucepan, heat the remaining 1 tablespoon of olive oil. Add the garlic and saute until light blonde and fragrant, a few seconds. Add the onions, carrots and celery with some salt and pepper and saute until the vegetables soften, about five minutes.
- Add the vegan sausage and saute a couple of minutes.
- Stir in the thyme and basil along with the red pepper flakes, if using. Then add the tomatoes with half a cup of water.
- Mix well and bring to a boil. Let the sauce cook 15 minutes or until a bright orange. Add salt and ground black pepper if needed.
- Turn off the heat and remove half the tomato sauce from the saucepan and set aside. If using a baking dish, transfer the remaining half of the sauce to the baking dish, spread evenly, and continue.
- Over the tomato sauce remaining in the saucepan, layer on half the zucchini slices. Dollop the ricotta over it and spread it evenly. Top with half the vegan parmesan. Pour the remaining tomato sauce into the saucepan, spread evenly, then add another layer of the zucchini, ricotta and parmesan.
- Sprinkle the mozzarella shreds on top.
- Place the skillet in the oven and bake 30 minutes. In last five minutes turn on the broiler on high so the cheese browns a bit.
- Let the lasagna stand a few minutes. The longer you let it stand the more it will set, although it will not be as firm as a regular lasagna made with wheat noodles.
- Garnish with fresh parsley, if desired. Slice and serve.
Notes
- To increase healthy fat in this recipe, use 2 tablespoon of olive oil to saute the veggies. To reduce fat, cut down the oil from 1 tablespoon to 1 teaspoon.
- If you're soy-free, skip the tofu and use my vegan cashew ricotta from this vegan Instant Pot Lasagna recipe.
- For the best results, make sure the vegan zoodles are of even thickness and are almost as tender as you'd like them in your final dish when you remove them from the grill pan.
- If you'd like to use different herbs, use thyme instead of oregano and mint instead of basil.
Nutrition Information
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How to make Vegan Zucchini Lasagna
- Rub some salt and pepper on the zucchini slices and toss with ½ tablespoon of olive oil.
- Heat a grill pan and spray with cooking spray or brush with a little bit of oil. When hot, place the zucchini slices on it, in batches, and grill until fairly tender and until grill marks appear on both sides.
- Make the tofu ricotta by placing all of the ricotta ingredients in a food processor. Process until you get a mixture with a ricotta-like texture.
- Preheat the oven to 400 degrees Fahrenheit.
- In a saucepan, heat the remaining 1 tablespoon of olive oil. Add the garlic and saute until light blonde and fragrant, a few seconds. Add the onions, carrots and celery with some salt and pepper and saute until the vegetables soften, about five minutes.
- Add the vegan sausage and saute a couple of minutes.
- Stir in the thyme and basil along with the red pepper flakes, if using. Then add the tomatoes with half a cup of water.
- Mix well and bring to a boil. Let the sauce cook 15 minutes or until a bright orange. Add salt and ground black pepper if needed.
- Turn off the heat and remove half the tomato sauce from the saucepan and set aside. If using a baking dish, transfer the remaining half of the sauce to the baking dish, spread evenly, and continue.
- Over the tomato sauce remaining in the saucepan, layer on half the zucchini slices. Dollop the ricotta over it and spread it evenly. Top with half the vegan parmesan. Pour the remaining tomato sauce into the saucepan, spread evenly, then add another layer of the zucchini, ricotta and parmesan.
- Sprinkle the mozzarella shreds on top.
- Place the skillet in the oven and bake 30 minutes. In last five minutes turn on the broiler on high so the cheese browns a bit.
- Let the lasagna stand a few minutes. The longer you let it stand the more it will set, although it will not be as firm as a regular lasagna made with wheat noodles.
- Garnish with fresh parsley, if desired. Slice and serve.
Lindy says
My favorite low-carb lasagna. I've been eating low carb for six months now and your recipes have been such a help. I have at least half a dozen of them on repeat. The cheesecake blondies and Irish cream are favorites.
TofuAnnie says
I don't usually comment, just print my fav's after reading the post and go. But, I wanted to tell you that you come up with so many recipes, week after week, and fresh ones that I find interesting. Thank you for all your hard work and efforts on testing and working out problems! We're here reading! Thank you!
Vaishali says
Awww…Thanks so much for those kind words. Much appreciated and lots of love. ❤️😍
Lindsay says
Hey, totally gonna make this, but I’m wondering what the sodium content in this is— at least in the version you make.
Thanks! ☺️