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Wholesome Vegan Zucchini Lasagna Recipe with Creamy Tofu Ricotta

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A wholesome vegan zucchini lasagna layered with creamy tofu ricotta and rich tomato sauce, offering a light yet indulgent plant-based comfort food.

Ingredients

Scale
  • 4 medium zucchinis, thinly sliced lengthwise
  • 1 tablespoon olive oil (for roasting or sautéing zucchini slices)
  • Salt and pepper, to taste
  • 14 oz (400 g) firm tofu, pressed to remove excess water
  • 3 tablespoons nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 cup fresh basil leaves, chopped (can substitute with oregano or parsley)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil (optional, for creaminess)
  • 2 cups (16 fl oz / 480 ml) marinara sauce
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • Optional toppings: fresh basil leaves for garnish, red pepper flakes

Instructions

  1. Wash and dry the zucchinis. Using a mandoline slicer or a sharp knife, slice each zucchini lengthwise into thin ribbons about 1/8 inch (3 mm) thick.
  2. Lay the slices on a clean kitchen towel and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry with another towel.
  3. In a medium saucepan over medium heat, warm 1 tablespoon of olive oil. Add finely chopped onion and cook until translucent, about 5 minutes.
  4. Stir in minced garlic and cook for another minute until fragrant.
  5. Pour in the marinara sauce, add dried oregano, dried basil, salt, and pepper. Let simmer gently for 10 minutes, stirring occasionally. Taste and adjust seasoning as needed.
  6. While the sauce simmers, crumble the pressed tofu into a food processor.
  7. Add nutritional yeast, lemon juice, minced garlic, fresh basil, salt, pepper, and olive oil if using. Blend until smooth and creamy, scraping down the sides as necessary. Taste and adjust seasoning.
  8. Preheat oven to 375°F (190°C).
  9. Lightly grease your baking dish (9×13 inches). Start with a thin layer of tomato sauce on the bottom.
  10. Place a single layer of zucchini slices, slightly overlapping.
  11. Spread a generous layer of tofu ricotta over the zucchini.
  12. Repeat the layers—tomato sauce, zucchini, ricotta—until all ingredients are used, finishing with a layer of tomato sauce on top.
  13. Cover the dish loosely with foil and bake for 25 minutes.
  14. Remove the foil and bake for an additional 10-15 minutes, or until the top is slightly golden and bubbly.
  15. Let the lasagna rest for 10 minutes before serving to let the layers set.
  16. Garnish with fresh basil leaves and a pinch of red pepper flakes if desired. Cut into squares and serve warm.

Notes

Press tofu well to avoid watery ricotta. Salt zucchini slices and pat dry to prevent sogginess. Blend tofu ricotta thoroughly for creamy texture. Cover lasagna during baking to retain moisture, uncover near end for bubbly top. Let rest before slicing for neat portions. Optional to roast zucchini slices before layering to reduce moisture and add caramelized flavor.

Nutrition

Keywords: vegan, zucchini lasagna, tofu ricotta, plant-based, gluten-free, dairy-free, healthy dinner, easy vegan recipe

Find it online: https://milaspoon.com/wholesome-vegan-zucchini-lasagna-recipe-with-creamy-tofu-ricotta-easy-guide/