For the Zucchini Layers:

  • 3 medium zucchinis, sliced lengthwise into thin strips (about 1/4 inch thick)
  • Salt, for salting the zucchini
  • Olive oil, for brushing the zucchini

For the Tofu Ricotta:

  • 1 block (14 oz) firm tofu, drained and pressed
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

For the Tomato Sauce:

  • 2 cups tomato sauce (store-bought or homemade)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

For Assembly:

  • 2 cups baby spinach or other leafy greens
  • 1 cup vegan shredded mozzarella cheese (optional)


Prepping the Zucchini:

  1. Place the zucchini slices on a paper towel and sprinkle them with salt. Let them sit for about 15-20 minutes to release excess moisture. Pat them dry with another paper towel.
  2. Preheat the oven to 375°F (190°C).
  3. Brush the zucchini slices with a little olive oil on both sides. You can also grill or lightly sauté them for a few minutes on each side until they’re slightly softened.

Making the Tofu Ricotta:

  1. In a bowl, crumble the pressed tofu with your hands to achieve a ricotta-like texture.
  2. Add the nutritional yeast, lemon juice, garlic powder, dried basil, dried oregano, salt, and pepper. Mix well to combine.

Preparing the Tomato Sauce:

  1. In a separate bowl, mix the tomato sauce, dried basil, dried oregano, salt, and pepper.

Assembling the Lasagna:

  1. In a baking dish, start by spreading a thin layer of the tomato sauce on the bottom.
  2. Arrange a layer of zucchini slices over the sauce.
  3. Spread a portion of the tofu ricotta over the zucchini layer.
  4. Add a layer of baby spinach or leafy greens.
  5. Repeat the layers: tomato sauce, zucchini, tofu ricotta, and spinach. You can repeat these layers until your ingredients are used up, usually creating 2-3 layers.
  6. Top the lasagna with a final layer of zucchini slices.
  7. If desired, sprinkle vegan shredded mozzarella cheese on top.


  1. Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is bubbly and the top is lightly browned.
  3. Allow the lasagna to cool for a few minutes before slicing and serving.

Serve: Enjoy your vegan zucchini lasagna with a side salad for a complete meal.

This vegan zucchini lasagna is rich in flavor and offers a satisfying, plant-based twist on the classic comfort food. It’s perfect for those seeking a lighter, dairy-free, and gluten-free lasagna option.