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Vegan Zucchini Lasagna

Vegan zucchini lasagna with lentil Bolognese and a creamy cashew ricotta layer, baked until the vegan cheese turns golden. Layers of roasted zucchini planks replace noodles for a low-carb, dairy-free lasagna-style bake.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
resting 15 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Zucchini planks
  • 4 large zucchini
  • 1 tsp salt for sweating
Lentil Bolognese
  • 1 cup green or brown lentils cooked
  • 1 small onion diced
  • 2 carrots finely diced
  • 3 garlic minced (3 cloves)
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
Cashew ricotta
  • 2 cup raw cashews soaked 4 hours and drained
  • 0.5 cup water
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 2 garlic (2 cloves)
  • 1 salt and pepper to taste
Vegan cheese
  • 1 cup shredded vegan mozzarella

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 blender
  • 1 9x13 baking dish

Method
 

Prep zucchini
  1. Salt the zucchini planks and let them sit for 20 minutes, then pat them very dry with a towel so the layers don’t turn watery.
  2. Roast the zucchini planks on a sheet pan at 425°F for 10 minutes to remove extra moisture, then set aside for layering.
Make sauces and ricotta
  1. Heat olive oil in a Dutch oven and sauté the onion and carrots for 5 minutes until softened.
  2. Add the garlic and cook for 30 seconds, stirring constantly so it becomes fragrant without browning.
  3. Stir in the cooked lentils, crushed tomatoes, tomato paste, and Italian seasoning, then simmer for 15 minutes to thicken.
  4. Blend the raw cashews, water, nutritional yeast, lemon juice, garlic, and salt and pepper until very smooth and creamy.
Assemble and bake
  1. Preheat the oven to 375°F.
  2. Assemble in a 9x13 baking dish by layering lentil sauce, zucchini planks, cashew ricotta, then repeat until you reach the final sauce layer.
  3. Top with the shredded vegan mozzarella, then cover the dish with foil.
  4. Bake covered at 375°F for 35 minutes, then uncover and bake 12–15 minutes until the top is golden and bubbling at the edges.
  5. Rest the lasagna for 15 minutes before slicing so the layers set cleanly.

Notes

Key pro tip: pat the salted zucchini planks very dry before roasting—this is what keeps the no-noodle lasagna from turning watery. Refrigerate leftovers in a sealed container for up to 4 days. Freeze after baking (cool completely first) for up to 2 months; thaw overnight in the fridge and reheat in a 350°F oven until warmed through. For a lower-fat option, use a reduced amount of cashews and add a little extra water to maintain a smooth cashew ricotta texture.