Vegan Zucchini Lasagna

5 from 5 votes

This vegan Zucchini Lasagna has all the flavors of your favorite lasagna, with just 14 net carbs per serving and 16 grams of protein. 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.

Prep Time15

Total Time1 15

Course: Main Course

Cuisine: Italian inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 282kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Grill pan
Large, oven-safe saucepan

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

US Customary - Metric

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