8-Ingredient Zucchini Lasagna (GF)

GFVGVDFNS
Jump to Recipe
Ceramic baking dish filled with our gluten-free vegan zucchini lasagna

Whoa. Like whoa.

Guys, you’ve never had lasagna like this before. Trust me.

Food processor with ingredients for making our nut ricotta for vegan lasagna

Origins of Lasagna

Perhaps like many of you, we were under the impression that lasagna originated in Italy. Turns out, its origin history is more complicated!

Some say the concept originated in ancient Greece where layered dough sheets (called laganon) were cut into strips and baked. Others claim it resembles a Roman dish recorded in a cookbook in the 1st century AD. And still others place its origin in England or Italy in the 14th century, where cookbooks describe the concept of layering cheese and pasta in a dish and baking it. (source)

But it wasn’t until the 16th century that tomato-based versions were recorded that more closely resembles today’s lasagna. Those versions came from Italy. So to everyone who ever contributed to the invention of lasagna, we’re forever grateful!

How to Make Zucchini Lasagna

What sets this 8-ingredient lasagna apart from the rest is two things: Veggie ‘noodles’ and a brand new-to-me vegan ‘ricotta cheese.’

Have you guys tried macadamia nut ‘cheese’ yet? You know how I love my tofu ricotta, but this macadamia version is ridiculously easy (no soaking required!) and very close in flavor and texture to the real thing!

Plus, it turns out all fluffy and cheesy and green from fresh basil. Ooh mama.

Photos showing the layers in our gluten-free vegan zucchini lasagna recipe

In place of noodles, I opted for ribboned (thinly sliced) zucchini squash, but you could also sub eggplantsweet potatoes or gluten-free lasagna noodles.

You could also use the macadamia ricotta to adapt my Spaghetti Squash Lasagna Bake for another delicious lasagna-inspired dish!

Two servings of gluten-free vegan zucchini lasagna on dinner plates

I hope you all LOVE this lasagna! It’s:

Super simple
Nutritious
Flavorful
Vegetable-packed
Protein- & fiber-rich
Hearty
& Delicious

This would make the perfect weeknight meal when you want something hearty, healthy, and more special than pasta and red sauce (not that there’s anything wrong with that). It’s delicious on its own but would also pair well with a Garlicky Chickpea Salad or these Vegan Pesto Parmesan Breadsticks (not GF).

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!

Close-up shot of our protein-rich vegan zucchini lasagna recipe

8-Ingredient Zucchini Lasagna (GF)

Healthy, 8-ingredient lasagna made with zucchini noodles, organic red sauce, and macadamia nut ricotta "cheese"! Hearty, wholesome, and so delicious.
Author Minimalist Baker
Print
Pan and plates of Vegan Gluten-Free Zucchini Lasagna
4.83 from 156 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 9 (squares)
Course Entree
Cuisine Gluten-Free, Italian, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

VEGAN RICOTTA

  • 3 cups raw macadamia nuts or soaked blanched almonds* (or 1 16-ounce block extra firm tofu*, drained and pressed dry for 10 minutes // amount of tofu is as original recipe is written // adjust if altering batch size)
  • 2 Tbsp nutritional yeast
  • 1/2 cup fresh basil (finely chopped)
  • 2 tsp dried oregano
  • 1 medium lemon, juiced (~2 Tbsp or 30 ml as original recipe is written)
  • 1 Tbsp extra virgin olive oil (optional // for flavor + richness)
  • 1 tsp sea salt + pinch black pepper
  • 1/2 cup water (plus more as needed // reduce if using tofu as it requires less)
  • 1/4 cup vegan parmesan cheese (optional // plus more for topping)

THE REST

  • 1 28-ounce jar favorite marinara sauce (I like Trader Joe’s organic tomato basil)
  • 3 medium zucchini squash thinly sliced with a mandolin (or sub eggplant with this recipe as a guide)

Instructions

  • Preheat oven to 375 degrees F (176 C).
  • Add macadamia nuts to a food processor or blender and mix to combine, scraping down sides as needed. You’re looking for a fine meal.
  • Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper, water and vegan parmesan cheese (optional). You are looking for a well-puréed mixture/paste.
  • Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
  • Pour about 1 cup (amount as original recipe is written // adjust if altering batch size) marinara sauce into a 9×13-inch (or similar size) baking dish and line with thinly sliced zucchini.
  • Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of marinara sauce and then top with more zucchini slices. Continue until all filling and zucchini are used up. The top two layers should be zucchini and then sauce. Sprinkle on vegan parmesan cheese (optional), and then cover with foil.
  • Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.
  • Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for 2-3 days in the refrigerator, or in the freezer up to 1 month.

Notes

*If subbing blanched almonds, soak in cold water overnight (or 6 hours), or in very hot water 1 hour. Then drain thoroughly and proceed with recipe as written.
*If subbing tofu, make sure it’s firm (not silken). Adjust seasonings as needed as the tofu requires a little bit more nutritional yeast, salt and basil.
*Nutrition information is a rough estimate calculated without vegan parmesan cheese or olive oil.

Nutrition (1 of 9 servings)

Serving: 1 squares Calories: 395 Carbohydrates: 19 g Protein: 6.8 g Fat: 35.9 g Saturated Fat: 5.7 g Polyunsaturated Fat: 1.73 g Monounsaturated Fat: 26.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 585 mg Potassium: 692 mg Fiber: 6.7 g Sugar: 10.6 g Vitamin A: 908 IU Vitamin C: 24.97 mg Calcium: 78.4 mg Iron: 3.02 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. Ashley Weaver says

    This is one of my all time favourite recipes! To make it a little more economical, I use 1 1/2 cups of Macadamia nuts and 1 1/2 cups of soaked cashews. Turns out perfect every time! Thank you so much!!!

  2. Bess says

    This was AMAZING. Out of this world good! I made it with tofu and seasoned it up the same way – so good! Also – so freaking easy. This is going to become a staple for me. Thank you for your recipes! I have made so many and they are always wonderful. You have quite a gift!

  3. Kelly Richard says

    This recipe is quite adaptable! I cook without wheat, soy, dairy, eggs, garlic, ginger, walnuts, pecans, and soy out of necessity. The other comments posted helped me make adjustments as well. I used the mandolin to slice Yam, Zuchnini, Yellow Squash, and Carrots. I thinly sliced Roma tomatoes and Shallots. I used fresh basil at the very end of processing the nut butter ‘Ricotta cheese’ substitute. I used black truffle salts, fresh lemon, olive oil and H20 in the nut butter. I used a can of salt free diced tomatoes (no garlic) and a T of tomato paste (no garlic), with 2 T of fresh basil, and 2 T of dried Oregano, and 2T of coconut brown sugar, and blended with the immersion blender until smooth. We had mushrooms on hand, but there was not enough room in the casserole dish to add mushrooms. We froze the leftovers in bento boxes, and the meal reheats superbly. Thank you for taking the time to share an amazing and adaptable recipe!

  4. Joanna says

    This looks great!
    I love all the comments with suggested substitutions.

    Just wondering if you have an idea how this could be done in the crockpot?

    My own suggestion — for those with tomato problems i think a tomato-less sauce could be used.

    Thanks!

  5. Valerie says

    I just made this recipe and it was super yummy! I used eggplant instead of zucchini (because the grocery store was out of it) and I used tofu instead of macadamia nuts. :)

  6. Harveen D says

    We made this! It was very good. Next time I won’t add the salt though because our marinara sauce had salt already in it!

  7. Julienne says

    I just made this and wow it’s incredible! I did not have any tofu on hand so I made the filling with soaked cashews and I used both zucchini and eggplant, roasting the eggplant first. It was so good and so filling! My meat-eating fiancé couldn’t stop talking about how good it was! I love your site, everything I make from sweets to smoothies to granola bars are amazing! Thank you!!

  8. Lydia says

    Wow, this surprised me with how much it tasted like traditional lasagna.

    Plus, it was super simple. Very, very well done.

  9. Ana says

    It was so flavorful and delicious! I did a lentil bolognese from scratch instead of the plain marinara for the layers and the the vegan ricotta came out soooo good and tasty! My family loved it! This lasagna has become one of my favorite Sunday dishes! Thank you ❤

  10. marissa berenson says

    This is the best lasagna I HAVE EVER HAD!!! Thank you for this recipe!!!!!!!!!! I added jovial brown rice lasagna noodles to mine :)

  11. Jess says

    Had a really odd texture as the finely cut zucchini ended up looking and tasting like pickles and the ratio of pesto seemed way too much with just zucchini pickles as the “noodle” component of the dish. Tried this and would not make again but nice to try new things out! Maybe I’ll experiment fora bit and try again so other time

  12. Rachel Wren says

    Made this tonight with tofu; delicious! I had just a few macadamia nuts and no food processor (away from home at my parents) so I toasted them, then used a pestle and mortar to grind them up with nutritional yeast and salt to make a Parmesan substitute, sprinkled it over the top, and it was the cheesiest home made Parmesan I’ve ever had. Fabulous recipe, thank you! Going to try it with the chickpeas as someone suggested above next time I make it.

  13. Shakura says

    I only love tofu when it is prepared in a lasagna! I prefer this version more then a version with eggplant, my parents also enjoyed this meal!

  14. Mara says

    Wonderful recipe. I’m amazed how much the macadamia nuts lend a cheesy texture/flavor. On another note, I used a mandolin for the first time with this recipe and sliced off the very tip of my finger (had to go to the ER). Be soooo careful if using one. I just used a knife the second time around and it turned out fine!

  15. Emily K. says

    This is a delicious recipe! I used the tofu instead of macadamia nuts for a cheaper route. I also used dried basil instead of fresh (also for a cheaper route and it was a plus that it was right there in my spice cabinet). The measurement adjustment ended up being about 2.5 T of dried basil. I only added roughly 1/8 C water to the ricotta mix instead of 1/2 C. I REALLY wish I had a mandolin because it would’ve saved me so much time and effort. I found it difficult to slice the zucchini into super thin pieces with a knife. Also, I wish I would have used the full 28 oz. of marinara (I used tomato basil like she suggested-super yummy!). I felt as though it would be too saucy with the full 28 oz. when I was prepping it, but the end result definitely could’ve used all of it. 10/10 would recommend and I will make this again!

  16. Elizabeth says

    Such a delicious recipe Dana! By far the best veggie lasagna I have ever had – thank you :) I used roughly 1/2 and 1/2 macadamias and almonds to make the ‘ricotta.’ Also, I added spinach, fresh and sundried tomatoes, onion, chopped mushrooms and fresh mint to the layers for extra vegetable bulk.

  17. Astrid says

    Thank you for those wonderful recipes. I have vegetarian and a gluten free friend and now can put meals on the table everyone can eat. They look absolutely delicious.

  18. Hailey says

    Just made this for dinner! Amazing recipe. I used tofu and added a couple spoonfuls of Toffuti cream cheese in the ricotta. Also added Daiya mozzarella shreds in each layer and as a topping. Will definitely make again :)

  19. Jenny says

    HOLY SHIT! For real! This is by far the BEST vegan meal I have made to date, in my 14 months on this plant based journey! A genius vegan ricotta (I used macadamia nuts)! The only change I made was to use very thinly sliced eggplant instead of zucchini. Absolutely delicious – I will make this again and again (after I finish this pan all by myself)… :)

  20. Sydney says

    This was SOOOO delicious! My self and my mom are the only ones in our house that are vegan, but everyone including the meat eaters loved it! It’s wild how it takes so much like regular cheesy lasagna! Definitely going to add this to our regular meals! Thanks for the recipe!

  21. Arezio Aurechio says

    Just read your recipe and this looks great. Is is a perfect evening meal. It is one of my favorite dish in all of time. I can’t wait to try this. It is one of my favorite item on the manu of ‘lasagna’ That is totally used instead of pasta noodles. I will make this with your lentil bolognese sauce. Thank you so much for everything to do.

  22. Teresa says

    OOOMMMMGGGG, Dana! This was sooo yummy! I made it last night for thanksgiving and everyone loved it! I used blanched almonds and it tasted like real ricotta..well, how I remember it to taste, anyway. Thank you so much for this recipe, I can’t wait to try different variations of it!

  23. Amanjit says

    I made this last night. I wasn’t expecting much, because a lot of vegan food out there requires a fair bit of self-deception (have you tried the vegan cheese they sell? Ugh!). But this was really great! I used cashews because they’re cheaper than macadamias.

    I see that a few people have commented on the wateriness of the dish. After the initial 45 minutes of baking, yes, there is some liquid. But after you remove the foil and bake for another 15 minutes, a lot of the liquid should evaporate. Then, when you take it out of the oven, definitely let it rest for a while – any remaining liquid will get soaked up, and you’ll be left with a perfect lasagne. At least, that’s what happened for me. :)

  24. Maddie says

    I recently realized I have a sensitivity to nutritional yeast. I was wondering if there’s anything vegan/gluten free that provides a similar flavor. Not necessarily for this recipe, just in general. I was able to convince my family to eat a lot of vegan meals when nutritional yeast was used.

  25. Caroline C says

    This dish was fantastic!!! My only struggle was getting the “riccota” to be smoothed out. Every time I tried to smooth it out over the noodles it would move the zucchini all over the place. Suggestions?

  26. Meghan says

    I can’t wait to try to and I’m gathering the ingredients to make it this weekend, but I haven’t seen where you said what size pan you used. Could you share that please? Thanks again for another great recipe! You rock!

  27. Paula says

    This lasagna with the macadamia nut ricotta cheese was absolutely the most delicious and creamy lasagna ever! I took a chance and made it for company without trying it first and none of us were sorry!!! It is now a staple in my dinners!! You won’t be sorry if you give this a try. It did, however, take me longer prep than 20 minutes. I’m still not sure how that time is figured but STILL worth it!!!

  28. Trista says

    Okay, I just made this mere minutes ago, and it was AMAZING! (The macadamia nuts kinda broke the bank, but oh man, they were worth it for a special treat like this. I’ll try it next time with almonds, though, just to see how it matches up.) I kicked it up a notch by making it with the sauce that you can find in the Bruno Albouze recipe for ratatouille on Youtube. (Charred peppers as a base? Um, yes please.) I have now happily devoured two portions of it and am not totally not sharing the rest. I might buy a mandolin for the next time just to make my life easier, but the uneven slices still cooked through perfectly and the differences in size doesn’t bother me at all.

    But Dana, I need your help. You’re my only hope, Obi-Wan Kenobi. My boyfriend has deathly allergies (of the anaphylactic shock variety, which is super fun) to dairy, eggs, and peanuts. He’s not sure about other nuts, so he’s cut out all of them entirely except for almonds, which are safe but need to be purchased from a peanut-free company. This means that cooking for him is hard! I’ve got the baking side totally down, but I’d like to be able to make meals that we can share. So much vegan cooking asks for nuts as a replacement, such as this recipe. (It doesn’t help that he doesn’t like tofu.) Do you know if there’s any good dairy substitutes out there that are not nut-based? Are there any entrees on your blog that don’t have those things? (I think I’m gonna look through everything that has your garlic dill sauce, which is amazing, and see if I can make those, like the sweet potato and chickpea dish.) Pasta with tomato sauce and “meat + veg side dish” get boring fast!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I hope I read this correctly, but what about soy? Can he do tofu? If so, firm tofu makes a great replacement here!

    • christina says

      This is a super old comment but there are some great cheeses out there made from sunflower seeds. Try Spero brand!

  29. Matt says

    I just made this and the results were AMAZING – the ricotta really did taste very close to the ‘real thing’. What a great recipe. Will be returning to this again and again

  30. Edwina at Induction Cooking says

    This looks absolutely delicious. I have always loved macadamia nuts and they are full of nutrition. I’m also quite obsessed with zucchini at the moment so I must try this recipe. It looks fantastic.

  31. Isabella says

    I made this today so I’d have lunches for the week. It’s extremely low calorie if you use tofu for the ricotta, which is great for me as I’m trying to lose some weight. I used your parmesan recipe and pretty much covered the top layer with it so that it was almost like a bread crumb coating. I was a little nervous about how it would turn out, but it was delicious! I will definitely be making this again.

  32. Julie says

    Tried this recipe last night and it was a big hit with everyone, even those without dietary restrictions! I used cashews (soaked for two hours in water) for the ricotta and added 1 pkg thawed frozen spinach into the layers. I did not have vegan Parmesan, but sprinkled vegan shredded mozzarella on top instead. Will definitely make this one again. :)

  33. Abygail says

    Made this tonight following the recipe but unfortunately had to chuck it away as it was far too watery, such a shame and waste of ingredients! I used zucchini layers and Tofu ricotta but this didn’t work for me at all :-(

  34. Helen says

    I made this last night using macadamia nuts and it was great! I’ll be honest when I went to the store and saw the price of raw macadamia my eyes bugged out, but I always say to follow the recipe then adjust next time. I may try a mix of the almond and macadamia next time.
    I have tried a tofu ricotta before (not your recipe) and I hated it. I try to steer as far away from tofu as I can. The macadamia is a perfect sub! I actually forgot to add the extra water in the dish but it was still amazing (a little rich, but that’s nuts).
    I also didn’t have a mandolin and just hand cut everything. I would definitely say my cutting skills are subpar, but that gave me some thin pieces and some thicker ones that still had a slight hardness. It added a nice extra texture to the dish.
    So yummy!

  35. Laurie says

    I made this tonight and it was OUT OF THIS WORLD!! I added some quinoa that was left over from last night’s dinner. Next time I might add some kale but no matter what, next time I am going to double the recipe becaue it is SO GOOD!! Thank you for another FANTASTIC recipe!

  36. Susan says

    I really appreciate the nut free option with the tofu. My husband raved about it and that’s saying a lot! Even my picky daughter liked it. I should have pressed the tofu first, will do so next time. I’m making your pumpkin bread as I write this:). Thank you for helping us make plant based eating inviting to those not yet converted:)

  37. Jen says

    This lasagna is so delicious and easy to make! We have a couple vegan kids and they were to thrilled to taste that “cheesy ricotta” filling. I’ll be making it this week too, at their request!

  38. Amelia says

    I just wanted to stop by and tell you that you’re doing an amazing job. I’ve received countless compliments on the food I make from your recipes :) You’ve made my transition into a vegan life style so painless.

    I recently made this recipe for my whole family and they absolutely loved it. My boyfriend’s mom (who’s not vegan) even went as far as saying that it’s the best lasagna she’s ever had.

    Thank you so much for everything you do, myself and many others appreciate all your effort. Can’t wait to see what else your genius brain comes up with!

  39. Leah says

    We made this tonight with the tofu. Bf has a severe macadamia nut allerfy. Super tasty. We used a spicy spaghetti sauce and zuchini noodles. Reminded me of calabacitas. Excellent and very easy, even without a mandoline.

  40. Ida Moser says

    I used tofu in place of cashew ricotta but I added the cashew parmesan for topping. What a HIT! Great and flavorful!

  41. Priscilla says

    I wanted to — and WILL — follow this recipe exactly. But last week due to likes, dislikes and namely time constraints I made it with regular ricotta and added lightly salted ground beef. I alternated layers of zucchini and eggplant and mmmmmm! After I soaked up a good amount of excess water that was released from the veggies with paper towels this was EXCELLENT. Easy, quick and delicious. Thank you for posting amazing recipes.

  42. Kelsey says

    We had this the other day and oh man it was so flavourful and delicious. We subbed in tofu, would love to try it with macadamia nuts but our shops let us down. Didn’t miss pasta at all which is huge for me as I am a carb fiend. FIEND I tell you! So great and can’t wait to do this again. Oh we also had leftovers the day after and let me tell you, that was a fab lunch. Thanks :)

  43. dapper_vegan says

    I tried this recipe last night and it was INCREDIBLE. I chose to use tofu and the ricotta turned out phenomenally well. Tasted almost exactly like the real thing. Thanks so much for the recipe. It’s gonna be a staple.

  44. Tara says

    This was SO GOOD! Followed the recipe exactly except added lasagna noodles & extra sauce. My dairy intolerant teenage son raved about it and wanted to eat the entire pan. I think this has more flavor than cheese-loaded lasagna. THANK YOU!

  45. Justine says

    Amazing! I made this tonight, using tofu in place of macadamia nuts and it was SO DELICIOUS. I made my own marinara sauce as I didn’t have any bottled, and the whole dish came out creamy and incrediblyyy flavourful. I also decided to make it with your pesto bread sticks as recommended and, though I might have burned my pesto, it was the perfect combo! Looking forward to bringing this to work for lunches for the next couple of days. Thanks for the recipe(s)!

  46. Ambar says

    This recipe is BOMB. So freaking delicious and fun to make. Very excited to try in the future with eggplant and sweet potato! The macadamia nuts are WORTH it.

  47. Michelle says

    Hi!
    Will this recipe work if I alternate layers of zucchini with layers of gluten-free lasagna noodles? Would I have to add more tomato sauce to compensate for the noodles?

    Thanks!

  48. Shaloma @ TallTalesAndFancy says

    I’m gonna try this. I did it with your sweet potato recipe and didn’t care for it (but that makes sense because I don’t really like sweet potatos or tofu LOL – should’ve thought it through). Will be back after I’ve made it.

  49. Savannah Thaler, RD says

    Hi Dana,
    I would love to feature this recipe on a fall recipe round-up in an email to my audience. I am seeking your permission to use one of your pictures from this recipe in my email and to link back to your page. Let me know if I have your permission. Thanks!

  50. Dee says

    I made this today and it was delicious! I used tofu instead of the nuts. It did come out a bit watery even after pressing it for a bit. Any tips on how to get it less watery next time?

  51. Caitlin says

    This was so good. I used tofu to save money but will splurge on the macadamia nuts next time so that it’s soy free too. Mine was also a little watery, but it didn’t take away from the flavor. Definitely keeping this recipe!!

  52. Katie says

    Ahhh, my mouth is already watering! Zucchini Lasagna is one of the staples around my home and I’m super excited to try a macadamia nut version. The pictures look absolutely delicious. I’ll let you know how it goes!

  53. Rachel says

    I made this with standard cheeses and it was delicious!
    I wonder if salting the zucchini slices would have much differences in the amount of liquids produced while cooking? This didn’t effect the flavor in any way, but it did cause the tomatoe sauce to spill slightly from the pan to the oven floor.

  54. Amy says

    Just wanted to add that I substituted 1c chickpeas in with 2 c macadamia nuts and it’s delicious! Trying to keep costs down (those nuts are $$), and also add in a little more protein and fiber! You can hardly tell the difference.

    Thanks for a great recipe!

  55. Amber says

    Oh my this looks delicious! I have a question about nutritional yeast, maybe I have a bad brand (I believe it’s called now) but I really don’t like the taste of it. Even in small amounts I seem to notice the flavor. And substitute recommendations or maybe a different brand I should try? Thank you!!

  56. Nicole says

    I made this last night and boy was it delicious. The macadamia nut ricotta was so tasty, I love the nutty flavor. My husband loved the dish. It came out a little bit watery. I think next time I may salt the zucchini and squeeze it with paper towels to pull out some of the water. I will definitely be making this one again. Thanks for the great recipe!

  57. Andrea says

    I have a lot of basil to use up and was looking for a way to use it besides pesto. Can’t wait to make this today and have it all week. Thanks for the recipe!

  58. Karel says

    I just made this today and it was AMAZING!!!!!! Can’t wait to make it again for my next dinner party…… Love your work. ❤️?

  59. stacey says

    made this tonight but I used pressed tofu. I also added sautéed spinach and mushrooms to my layers. like all your other recipes this one is a keeper. very delicious and satisfying. thank you for sharing your recipes with us.?

  60. Joey says

    Not sure if any of you are aware that KITE HILL makes a almond milk ricotta that is outstanding. Once you mix it with parsley and FOLLOW YOUR HEART VEGAN PARMESAN CHEESE you would never know that it is not dairy ricotta cheese. I am not a fan of TOFU nor do I want the SOY in my diet so the KITE HILL ricotta is awesome! BTW KITE HILL is only available at Whole Foods. FOLLOW YOUR HEART makes 2 difference varieties of parm cheese, a sprinkle and a shredded. I believe neither are made with nuts.
    They are amazing.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the tips! I like to promote homemade cheese alternatives, but I’ve heard good things about Kite Hill if you can find it!

    • K says

      I found Kite Hill ricotta (and other products) at our local Co-op in Arcata and Eureka, California, so check your local health food stores or Co-ops if you are interested in trying Kite Hill.

      • Joey says

        Kite Hill does not make a parmesan (not that I am aware of) However, Violife make a parmesan which is available at most Whole Foods. Also, FOLLOW YOUR HEART make a shredded parmesan as well as a shaker version. Also available at Whole Foods.

  61. Alexis says

    This recipe is a twist on one in the amazing “Everyday Cooking” by Dana. I have made this many times with tofu and it is a staple in our home! I roast all the veggies before hand bc I like it better. I have used zucchini, yellow squash, sweet onions (slice thin and use a tooth pic to keep the rounds together for roasting), baby portabellas (pan sautéed), and layers of fresh spinach (raw). And yes, all in one very tall lasagna!

    The cashews work as well, as before I had the book I used Dana’s herb cheese dip recipe as a ricotta and it worked well (though I didn’t soup it up like Dana does above so this will be a big improvement)!

    My family loves this. I take this to potlucks and the omnivores cannot keep their forks away!

    I also made many and frozen (with the August zucchini haul). I just bake for 30 min, leave covered in foil to cool and freeze. I have cooked from frozen and thawed. Always amazing!

    Thanks, Dana!

  62. Jim Felder says

    We made this and it is great. We used our own 50/50 cashew/tofu blend in the ricotta recipe, but otherwise followed the recipe. We have a local restaurant which has an entire vegan menu in addition to their regular fare (and it’s a martini and wine bar of all things!). One of our favorite items on the menu is a “lasagna” that uses very thin slices of extra firm tofu instead of pasta noodles. As I read this recipe I thought about a combination of the zucchini slices and the tofu slices in alternating layers as a way to make it a little more filling.

  63. susanna says

    Could I use regular ricotta cheese with this recipe if i plan to make this for people with nut allergies and problems digesting soy?

    Thank you! Can’t wait to try this one. I have been looking everywhere for a non water zucchini lasagna

  64. Ashley says

    You guys, I made this last night and it is DELICIOUS. Leftovers are also DELICIOUS.

    All in all, the dish turned out a bit watery for me, but that is probably due to my refusal to properly press/dry tofu (used tofu instead of mac nuts for the “ricotta”. The wateriness doesn’t even matter though – I ended up draining out the liquid when I was packing it up last night, so it seems like a totally un-watery dish today.

    • Ashley says

      Oh AND I did not use a mandolin because 1) I wasn’t sure what that was, and 2) when I googled it I was pretty sure I could do the same thing with a knife. It resulted in inconsistently-sized zuc slices, but again, this didn’t matter at all (in my opinion anyways – also my kitchen is home to imprecision).

  65. Taste of France says

    I had the most delicious vegetarian/vegetable lasagna in Paris and keep meaning to try to replicate it. This recipe looks close! I might try to do even more layers, like a mille-feuille.

  66. Sara Hohn says

    I’m WAY into this recipe! And perfect for those “what-am-I-going-to-do-with-all-these-zucchini” situations!

  67. Tonia says

    Can is substitute macadamia nuts with cashews? Macadamia nuts are toxic to dogs so I don’t allow them in my home.

    This dish looks so delicious. Must make this weekend.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would soak the cashews for 30 minutes in hot water, but I also haven’t really tried that yet. I also think you can use blanched almonds but haven’t tried that yet either! Let me know how it goes!

  68. Natalie says

    This is exactly what I needed! I’ve been looking for some more cosy autumn dishes that aren’t 100% carbs, this lasagna looks so tasty – thank you!

    – Natalie

  69. Kayla says

    OMG! This looks delicious! I’ve always wanted to try zucchini noodle lasagna, but I never wanted to have to salt and scrap the zucchini to remove excess water. Can’t wait to try this! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so! If you’re trying, I would soak the cashews for 30 minutes in hot water then train, but I also haven’t really tried that yet. I also think you can use blanched almonds but haven’t tried that yet either! Let me know how it goes!

  70. Caroline says

    One of my favorite dishes of all time! I love that this one is so simple and easy to make + it looks absolutely delicious! Thank you for sharing!

  71. Christine says

    This looks great! I don’t have any macadamia nuts… could cashews be used instead? Would they need to be soaked or could the same technique be used?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would soak the cashews for 30 minutes in hot water, but I also haven’t really tried that yet. I also think you can use blanched almonds but haven’t tried that yet either! Let me know how it goes!

      • Amanda Johnson says

        definitely wish i had soaked my cashews! this gave my VITAMIX a fit!! i have done it with 1 cup of cashews before and it was fine! i guess 3 cups put it over! haha! next time…soak them!

    • Laura @ Raise Your Garden says

      I’m now struggling which to try – cashews or with the original macadamia nuts. Macadamia nuts are $16.99 a pound where I live, but yes, they are beyond fabulous and I would take them as a birthday gift any day. But cashews would be cheaper. Regardless, this recipe is fabulous and a wonderful way to start my weekend!

      • Nicki says

        Thanks! Good to know! I’m changing things up a bit- going to use cashews for the ricotta, no-cook lasagna noodles and veggie crumbles seasoned with onions, gr. peppers and fennel. I’ve made the recipe as- written though and it’s fantastic!