8-Ingredient Zucchini Lasagna (GF)

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
Protein- & fiber-rich
& 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
Pan and plates of Vegan Gluten-Free Zucchini Lasagna
4.83 from 158 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



  • 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)


  • 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)


  • 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.


*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. Cathy says

    I just bought cashews by mistake when meant to buy almonds. (Macadamias are really hard to come by). Can I use cashews instead of almonds? Do I blanch them the same way? Any other instructions on use of cashews? (Or do I need to run out and get the almonds).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cathy! Other readers have had success using cashews, you don’t need to blanch them!

  2. Sandy says

    I tried the recipe again, this time with tofu. After looking at the picture in your post, I thought that perhaps I had used too much marinara sauce, so I spread it much thinner this time. And it worked ! I think that the version with macadamia nuts was more tasty and will probably use that again when I make it. But I will use less sauce and that should do the trick.

    Thanks for your concern and your help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Sandy! So glad it worked this time!

  3. Sandy says

    Thank you for this recipe. The taste of the lasagna was amazingly like the taste that I remember from the “old days”. However, my lasagna did not solidify. It was very runny, almost like a spaghetti sauce. I do not have any idea about what I did wrong. Was I supposed to spread the marinara on very thin? Or was I supposed to roast the zucchini before using it? I cannot image why it did not solidify. We had to spoon it out instead of cutting and lifting out slices.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry this one didn’t quite work out for you, Sandy. Did you make any modifications to the recipe?

      • Sandy says

        No, I followed the exactly. I did have to cut everything in half because there are only 2 of us here, but otherwise I did exactly what the instructions said. and measured exactly as noted in the directions.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Sandy, We’ve never had an issue with it being watery, but some other readers have. We wonder if it could be caused by cutting the zucchini more thinly? Another idea is that you could salt the zucchini, let it rest in a colander for 30 minutes, then pat dry before proceeding. Hope that helps if you give it another try!

  4. Jamie Heller says

    Oh my this was delicious. Made it for lunch for myself. Followed recipe pretty closely, may have added an extra spice or two. I made a 10 ingredient vegan lentil bolognese yesterday and used that instead of a jar of tomato sauce. This was a rich and “meaty” lasagna. I will make again for sure, especially when I make the bolognese and I will try the tofu cheese next time.

  5. Brenda says

    Holy Mary Mother of God was that good. I’ve made plant based lasagnas before. I tend to avoid them because the recipes are usually SO complex and SO many ingredients. I saw this recipe and thought “I’m making that tonight.” I usually try to make new recipes EXACTLY as posted the first time, but here I did make 2 changes. Firstly, I’m Italian and I like my simple plant based marinara recipe better than anything in a jar, so I made that. And secondly, the macadamia nuts at my store were $10 per cup …. I wasn’t willing to buy $30 worth of macadamia nuts for this recipe, so I used 1/2 macadamia and 1/2 cashew pieces. Other than that, I followed the recipe exactly. It was SO authentic. Like a really good simple lasagna that you would get in Little Italy in New York. My husband and I are still in shock about it. I mean, REALLY good. I’m almost afraid to make any changes, but next time I might try a layer of Italian tofu sausage crumble or maybe rosemary lentils …. or honestly, I might just keep making it exactly was written. So, so good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed the recipe so much, Brenda! You can definitely use all cashews next time if you’d like a less expensive option. We have a recipe for cashew ricotta. Thank you for the lovely review! xo

  6. Savannah says

    I actually just used this recipe so I could try the tofu ricotta to put on pizza. It was sooo good! I’ve always liked to use tofu instead of nuts for more protein and it was delicious! Definitely use a little more salt in this if you use tofu and i used Nooch it parmesan added in. Thanks for the nut free cheese recipe!

  7. Chloe Nicolas says

    Hello there.
    I’d love to make this for him. but my husband is allergic to extract yeast, what can I use instead?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chloe, you can leave it out or add a little bit of white miso for a richer flavor. Hope that helps!

  8. Anita Barnes says

    I’ve made this dish numerous times and like how you can make it a bit different each time.

    I made it last week, doubled the ricotta cheese, and roasted the zucchini and added a layer of roasted red and green pepper. It took more time, but was still so delicious. Our dinner guests stated that it was the best lasagna that they have ever eaten. I 100% agree.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed! Thanks so much for the wonderful review and for sharing your modifications, Anita!

  9. Marg says

    Absolutely delicious lasagna, easily as good or better than regular lasagna. Love the zucchini noodles delicious and the ricotta was excellent. I cooked the zucchini in the oven 375 for 10 minutes ahead and the lasagna wasn’t watery. I added beyond beef hot Italian sausage, onions and peppers …was a wonderful meal for my vegan son and daughter-in-law law. Thank you so much for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susie! We’d suggest freezing after and simply reheating, but you could freeze before baking, thaw slightly, then bake fully when ready. Hope this helps!

  10. Michelle says

    I’ve made this recipe a dozen times! It’s so delicious. I typically sauté a mix of veggies and add as a layer between the zucchini and ricotta layer. Tonight I added onions, zucchini and chopped spinach. Every time I make it, I do something different. But every time it’s equally yummy. Thank you!

  11. Lily says

    I don’t typically leave reviews but had to for this recipe! This is absolutely delicious. I made the “ricotta” filling with firm tofu and some soaked cashews. I made sure to press the tofu and place the zucchini in layers of paper towel to get rid of as much water as possible, about 2 hours before cooking. Based on other comments about using tofu, I also increased the amount of all the seasonings that went into the tofu mixture, about 1.5-2 times what was listed depending on the ingredient. I also added a bit of minced garlic because we love garlic. This is definitely a keeper!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks so much for the lovely review and for sharing your modifications, Lily!

  12. The Vegan Goddess says

    I made this the other day and enjoyed it. It’s amazingly healthy — right up my alley!

    I will make this again and am eager to try the other lasagnas.

    Thanks again!

  13. Karen Clem says

    Well, you probably don’t need another GREAT review but this is GREAT.

    Thanks so much for this. My 2nd time and I am having company…YAY

  14. Mary says

    This was sooo delish! I’ve never made tofu ricotta and it came out SO good, way better and healthier than regular tofu! This recipe is very healthy and filling, I would take this over traditional lasagna any day! Mine did come out watery, but I simply spooned out the watery part. Thanks for the great recipe!

  15. Route66aJourney says

    Best lasagne recipe of any kind!

    For the ricotta I use half macadamias, half tofu. I like the extra fluffiness and protein the tofu provides. Vegan pesto is a great quick sub for the basil. Also, when we have Miyoko’s smoked mozz in the fridge that’s a big plus. Making some now for a dinner party :-P

  16. Nicole says

    This recipe never disappoints. I used cashews instead of macadamia nuts (less pricey and also happened to have on hand) and prefer this to the tofu (I’ve made it both ways). I like to use Italian seasoning in place of the oregano, skipped the fresh basil, and added a little more water to thin the ricotta. Great dish to use up all that summer zucchini and I also used a small yellow squash. Turned out great! Thanks, Dana (and crew)!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm – sounds delish! Making this dish with fresh squash would be amazing. Thanks so much for the lovely review and for sharing your modifications, Nicole! xo

  17. Nellie says

    Thank you so much for recipe! Why do slivered almonds in this recipe need to be soaked vs no soaking in your 5-ingredient vegan almond ricotta recipe?

  18. Cathy says

    Just had to tell you that my husband (carnivore) has requested that I make this at least once a week! He and I love it!! (Sometimes we add a few other veggies in the tomato sauce, whatever is in the fridge, but this is a very forgiving dish.)
    Thank You, again, for this superstar recipe!

  19. Kayla says

    Is the ricotta supppsed to be really nutty textured, not sure what it’s supppse to be like in comparison to regular ricotta. I used blanched almonds and added more water.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kayla, it should be a slightly nutty texture but not far off from regular ricotta. It sounds like either there isn’t enough volume in the food processor, it needs additional blending, or it needs a little more water.

  20. Kimber Shray says

    Made last night, huge hit! It’s a little tricky spreading the “ricotta”. I found heating my mixture just a tad made it a little easier. Next time I may add more water to thin it, just a tad.

    • Cathy says

      OMG! I wasn’t quite sure how this word workout because I used tofu to make my ricotta. But, boy oh boy, was this ever yum, yum yummy!! It was not watery at all, and It had a super rich cheesiness to it. Next time I will probably add some mushrooms and spinach.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Yum! We’re so glad you enjoyed this lasagna, Cathy. Thanks for the kind review! xo

  21. Tom Sharpe says

    Hi there,

    Do you think you could swap the ricotta for your new Bechamel sauce? I like my lasagne rather creamy… Or would that just be weird?

    Many thanks

  22. Rozalyn says

    This recipe is such a fantastic recipe! I’ve made it three times in two weeks. I use extra-firm tofu for the ricotta and use a little over 1/4 cup of water. Fresh basil is sometimes hard to find, so I substitute it with the partially dried version and use a whole cup. It turns out wonderfully every time! Thank you so much!

  23. Jenny Norman says

    This was delicious, another great recipe! I baked the zucchini slices for four minutes and set them on towels for half hour before assembling. I did make ahead, covered and put in fridge for about five hours, came home from work, baked it, and it came out great! Thank you!
    Will be making again for Christmas dinner.

      • Megan says

        This lasagna was absolutely delicious. My picky toddler asked for seconds! I used almonds to make the ricotta and sprinkled the top with some vegan mozzarella. This will definitely be a staple recipe for me.

  24. Abby says

    What a wonderful recipe! We had this last night and I’m still enjoying the leftovers today! We made it with tofu as we have some nut allergies. Will be making this again (and again!)
    Thank you!

  25. Sharon says

    I’ve made this many times and love it! Served to meat and dairy loving guests who couldn’t believe that it’s vegan! Can you let me know what baking dish brand and size you use and love? Thank you!

  26. Anna says

    Full disclosure: I am not vegan, so I am comparing this to real ricotta. If you know it is made with macadamia, it is hard to ignore the taste of them. I think I would try this with tofu next time, both for the flavor reason, and the texture…there was some gritty, almost crunchiness to the ricotta that I didn’t love. I am not sure if I processed too long, or not long enough. I was worried I would end up with nut butter, But I never had a “fine meal” texture as described. Maybe my food processor is just dull! All said, this was a delicious entree I served dairy-free guests at my micro-wedding alongside a classic lasagna, and it was enjoyed by all! Thank you for helping me use up the last of my garden tomatoes, zucchini and summer squash ☺️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Anna! It does sound like the ricotta needed more time or perhaps the food processor wasn’t powerful enough. Either way, we’re glad everyone still enjoyed it!

  27. Alix says

    I have been making this for my family for the past couple years. I use cashews as the ricotta and everyone loves it. I usually add a ton of layers all the way up to the top of the dish, use maybe 6+ zucchini’s and add an extra half of the ingredients to the ricotta. The extra layers take a while but it’s worth it. I can’t wait to make this as a freezer meal for when our baby is to arrive! Thank you so much for sharing this recipe. I will forever been a favorite for our family.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marc, we haven’t tried that so we’re not sure. It might get soggy. But you could make the ricotta up to 2-3 days ahead of time. Let us know if you try it!

  28. Susan says

    This was SO yummy! I didn’t have all the ingredients so I had to improvise. For the “ricotta”, I used a 10 oz block of super firm tofu, 1.5 cups of soaked blanched almonds, 1/4 of a block of Violife feta, along with the herbs you listed. I did not use nutritional yeast, lemon juice, or veggie Parmesan. I added some layers of roasted red pepper. I can’t wait to make this again!! 😋😋😋

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Susan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  29. Desiree says

    I made this as is except my pasta sauce (Amy’s tomato basil) had only about 25 ounces in the jar but it turned out to be perfect. The vegan Parmesan cheese was also very delightful and I enjoyed sprinkling gobs of extra on my dish. The flavor was on point and the texture was very nice! Thank you for a wonderful recipe! It was delish!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Desiree. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. Camila says

    This recipe has been one of my favorites from you! I tried your stuffed zucchini recipe some weeks ago, but this lasagna knocked it out of the park. The prep was easy (even without a mandolin), the basil ricotta was delish and the zucchini was so good we didn’t miss the pasta at all. I added cooked lentils and pepper flakes to the sauce and a bit of chao cheese on top for a melty element. Thank you for this!

  31. Lisa says

    This was delicious! I did use my mandolin pressing down as much as possible so the slices would be as thick as possible (approx 1/8”) and then salted and pressed the liquid out. I made the ricotta with tofu and added a little cashew pesto as my basil was a little sparse. It was wonderful. I had a 32oz jar of Rao’s and thought I should use it all but next time (and there will be a next time) I will try with 28 oz as it was very saucy, not thin but just would have liked a little less tomato.

  32. Lisa says

    I want to make this but my Madoline slices are only 3 millimeters (1/8 inch) at the thickest. Should I cut by hand? I know I can salt and drain as well.

  33. Heather says

    Delicious! I used a combination of 14oz extra firm tofu plus 4oz macadamia nuts for the ricotta, which turned out great. Then I used 4 zucchini and cut them in half in order to slice them with my food processor – this made them a bit challenging to work with as I was layering, but it worked out. My 24oz marinara was definitely not as much as I would have liked (or what the recipe calls for) – but it worked. Can’t wait to eat the leftovers and make it again!

  34. Julie says

    LOVE LOVE LOVE this recipe and so does my family. It has become a staple in our house even with our visiting carnivores. One question, how long can unused vegan ricotta be kept in the fridge?

  35. Carolina says

    Really good!!. I did not use lemon. I used a bigger tomato jar (32oz) and felt I can use even more sauce.
    The biggest change was that I pre-bake the zucchini slices on the oven, 1 big tray with parchment paper at 375 just for a few minutes, set them aside, and then used the same tray (and same parchment paper) with more zucchini slices until all slices are done; while I was preparing the other stuff.
    I did this to make sure is not so watery the final result, and it was perfect.

  36. Nic says

    This was sooo good. I was looking for a way to use up some zucchinis and you can never go wrong with a MB recipe. I didn’t have any tofu or macadamia nuts on hand so I subbed them for cashews. You did not miss the “real” cheese whatsoever. Thank you for another delicious and simple recipe!

  37. Audrey says

    This was great, I made it for my non-vegan family who went back for not just seconds but thirds. I used tofu instead of nuts. The ‘ricotta’ tasted amazing. For me it was watery because I did add water to the ricotta, likely should’ve used less or none. Despite this, it was amazing. Flavors were great, and innovative.

  38. Loula says

    This was delicious! It was so gratifying to make this dish and have it turn out so well. I used almonds for the ricotta, put in an extra tablespoon of nutritional yeast and a generous amount of fresh basil since it is so bountiful right now. The ricotta was tricky to spread so I ended up putting small dollops all over and I found it was easier to spread once I layered a little bit of marinara with it. I did not have any issues with the dish being too wet. I did lightly salt the zucchini slices and let them rest for a good 1/2 hr before dabbing them dry. Anyway this was a fabulous success and great use of zucchini. This recipe is a keeper. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Loula! To help the ricotta spread, you can try adding more water next time. Hope that helps!

  39. Sejal Patel says

    This was absolutely incredible!! I used tofu bc I had it in the fridge. I sweat the zucs that I cut by a knife. To the tofu ricotta, I used extra firm tofu and added an additional tbsp of nutritional yeast, about a tsp or 2 of olive oil and an entire spring of basil. Also made the parm. Doing all of this took me 2-2.5 hours to make and bake. You’re Brilliant girl!

  40. Erica says

    I have a nut allergy and don’t like tofu, I used white beans instead for the ricotta. It tasted great, but once I put it in the oven it got extremely watery, didn’t crisp up at all.

    Do you have any suggestions for me? I would love to get this right. I didn’t use parmesan either.

    It tasted delicious

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erica, so creative with the white bean ricotta! We would suggest salting the zucchini and letting it sit in a colander to draw out some of the moisture. Then pat dry with a paper towel. Hope that helps!

  41. Jill says

    This was so simple and so incredibly delicious! I will definitely be making this on a regular basis! It’s a perfect use for zucchini, yellow squash and fresh basil from the garden! I would bet it is even better made a couple days ahead of time! And I always have your Vegan Parmesan on hand so it couldn’t be easier! I didn’t miss the vegan mozzarella one bit!
    Thanks for the healthy, delicious and simple recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Jill! Thank you so much for your kind words and lovely review! xo

  42. Am says

    I’ve made this a handful of times, always amazing! Sometimes I’ve added more or less nuts and used more tofu and it’s still been great, maybe people are adding too much water to the cheese they make? Mine is always really thick, almost hard to spread and seems great….. Ok my question: Has anyone tried adding ground soy to the sauce? I’m curious to try :)

  43. Yuko says

    I love your page! I made the recipe, and a couple things I had questions about.
    1. I didn’t even use half of the zucchini, I tried to do a couple layers but is it possible my slicer is too thin?
    2. The lasagna looks a little watery, is this normal?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yuko, it definitely is possible that the slices were too thin. We’ve never had an issue with it being watery, but some other readers have. We wonder if this is also from it being thin? One idea is that you could salt the zucchini, let it rest in a colander for 30 minutes, then pat dry before proceeding. Hope that helps!

  44. Carrie says

    Absolutely delicious!! I made the lasagna with tofu and although watery, not entirely firm, it was still amazing. My question is… how did you use a mandolin to slice the zucchini the long way? My mandolin has a safety food holder and there’s no way to hold the zucchini with it to do the slicing the long way. I wouldn’t dream of using the mandolin without the holder. I’d love to know how you did it. I ended up making “coins” with the mandolin and it took forever to layer them. Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carrie, we’re so glad you enjoyed it! We use this mandolin and it holds the zucchini lengthwise without an issue. Hope that helps!

      • Carrie says

        That’s a different kind of finger guard than the one I have. I’ll have to see if I can find something like that. Thanks so much!

  45. Kristi says

    We have been buying boxes of produce and received two huge zucchinis so I did a Minimalist Baker search and found this recipe and thought I would give it a try. I don’t have a mandoline so sliced the zucchini by hand and it was a little uneven but otherwise just fine :) I did not have macadamia nuts but I did have tofu and used that to make the ricotta instead, and no fresh basil so used Italian seasoning instead. Omg delicious does not begin to describe it! It is amazing! And for dessert we had the MB Black Bean Brownies! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Kristi! Thanks so much for the lovely review! xo

  46. Michelina Jordan says

    I made this! The flavor was wonderful. I added some red cayenne pepper to the ricotta because I love some heat and some Italian seasoning also. I only made enough for 4 people so idk if I possibly did something wrong but it didn’t solidify really. I cooked it for only 25 minutes and let it sit. Any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelina, hmm! It sounds like there was too much liquid. We’d suggest maybe trying to cook longer or using less marinara. Hope that helps!

  47. reagan says

    Hi, have you tried kite hill’s ricotta cheese? I want to make this recipe but I’m trying to simplify it a little

  48. Anita Barnes says

    I made this lasagna for our Easter dinner and OMG it was so delicious. I doubled the recipe because I knew we would eat this so quickly. Thank-you!

  49. Yvonne says

    Hi Dana,
    Have you come across anything that can replace nutritional yeast? It has a lot of MSG in it, which is a neurotoxin, so not as healthy as we thought … :(

  50. Sophie says

    I made this and it was absolutely delicious. I made “ricotta” with Ripple instead of water – I’m going to make all vegan cheeses with that from now on. Really made it creamy. And I mixed the ricotta with 16 oz of frozen chopped spinach sauteed in garlic & oo until all liquid gone. Only change I would make next time would be making zucchini a bit thicker – had a hard time getting off pan intact. And maybe alternating layers of eggplant.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds lovely! Thanks for sharing, Sophie! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  51. Sharon says

    The taste was delicious!!! Really tasted like lasagna. The flavor was perfect. I did half tofu and half macadamia nuts. The only problem is it didn’t stay “stacked” like real lasagna and all fell apart when serving and on the plate. Any suggestions?

    • Lisa says

      Hi Sharon! Try adding less water to the recipe, or omit it all together depending on the thickness of your ricotta. I remembered that my zucchini noodles (when making spaghetti noodles) are always a little watery, so I find the extra water in the zucchini is usually enough for my recipe. If I decide to add water its just a little bit. Good luck!

  52. Ellie says

    Could I replace the macadamia nuts with 3 cups of cashews? Would I need to soak them like the almonds? Looking forward to making this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think that would work! But we don’t think soaking will be necessary. Let us know if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jackie, thanks for letting us know. We recalculated and updated the nutrition info, but found it wasn’t so far off. We wonder whether you included the optional ingredients in your calculation?

  53. Kate says

    Hi Dana, could you do a tofu/macadamia nut mix? I love it but a few friends I’ve made it for felt the macadamia cheese was a bit rich?

  54. Ariel says

    Can we please stop and take a minute, like a full Mister Rodgers 60 seconds, and appreciate the macadamia nut ricotta cheese substitute of the vegan God’s? I was skeptical, but thought, what have I got to lose (besides $15 of quality macadamia nuts lol)? It was so freakin good! I really wish there was a no-mato sauce since I can’t have tomatoes, because let me tell you I have been missing marinara lasagna and this cheese is heaven! Pesto just can’t cut it sometimes; this is marinara worthy. Word to the wise, if you have salty macadamia nuts omit the salt from the recipe. I also added a lot more olive oil because I’m a EVOO O.G. like that. I paired it with the sweet potatoes lasagna recipe and it will definitely be made again and again.

    • Kristin says

      Just wanted to note that there are nomato sauce recipes! I also can’t eat tomatoes, and nomato sauce is delicious! Google Unbound Wellness nomato sauce, and you’ll be very happy!

  55. Samantha Caraguel says

    This was delicious! Thanks for the recipe….I’m wondering if it’s worth roasting the zucchini noodles first because I found the sauce to be very watery after it baked, I’m assuming that’s in part from the zucchini, what do you think?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but it might work! You could also try salting the zucchini and allowing it to “sweat” in a colander for about 30 minutes. Then pat dry to remove some of the salt. Let us know if you do some experimenting!

  56. Kathy Schrader says

    I have made this multiple times. It’s perfect! I did add vegan sausage and made it with the tofu. Everyone likes it,doesn’t matter if it’s vegan.

  57. Annabelle says

    This lasagne has been made for vegetarians, vegans, carnivores and my gluten free sister with nothing but compliments. I have made it four times, each one different! I have used zucchini alone, zucchini and eggplant, and rice noodles for the noodles. I think the veggie ones are best. I always add extras – sautéed onions and mushrooms and freshly roasted peppers and whatever veggie I have on hand. For the ricotta I have used 1/2 pound tofu, drained and 1.5 Cups of cashews, soaked plus all the other ricotta ingredients. This combination is most cost effective for me while yielding a great ricotta texture. I also use a pre-made sauce (usually Trader Joe’s Basil Marinara). It is easy to assemble once the ricotta has been made and all the veggies sautéed and roasted and it can sit for a few days in the fridge before cooking. It also freezes well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your guests have enjoyed this recipe, Annabelle! Thanks so much for sharing!

  58. Judy says

    Looking to make this as a christmas dish as one of my kids has recently gone vegan gluten free. Cant I just use the premade dairy free ricotta? Thanks!

  59. Georgette says

    Just like pretty much everything I’ve made from Minimalist Baker, this does not disappoint.
    No sore dairy tummy after gorging on a yummy lasagna. Totally satisfying & feels good to eat!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Georgette. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  60. Ashley says

    While the macadamia ricotta is a bit expensive to make, it was worth it. This recipe turned out great though I found the ricotta a little bit hard to spread (maybe more water next time?). I followed the recipe as written and used my own marinara sauce. I think next time I’ll throw in some mushrooms and spinach in the layers for a little extra something.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley, thanks for the lovely review! The ricotta does require a little extra effort to spread. More water might help, but we’d avoid thinning it too much. It can be helpful to add it in little chunks and then use a rubber spatula to gently spread.

  61. Jessica Peterson says

    Made this tonight using extra firm tofu for the cheese and no nuts – it was perfect! Tasted just like ricotta, no exaggeration. For Xmas Eve I’ll make this with no-bake noodles instead of the zucchini and I am sure no one will know the difference.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jessica. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  62. B says

    This lasagna is amazing!!! I did ½ tofu and ½ almonds for the ricotta and added cooked ground Beyond beef for protein and it was so incredible. You don’t even miss the noodles. Making again tonight :)

  63. Gina Clayton-Johnson says

    Delicious. Used almonds and needed to double the lemon, olive oil and water to get the texture right. Great option for a simple meal on a fall/winter evening.

  64. Ruby Powers says

    Okay, BOMB!!!!! I kinda looked this recipe over and then did my own thing with what I had laying around. I added TJ’s vegan pesto to the ricotta, (which didn’t seem to need any water?) then added some different layers: a crumbled up Field Roast Italian sausage, banza pasta, and mushrooms that I roasted with balsamic vinegar, sundried tomatoes, pesto, and rosemary. It was soooo good my non-vegan roommates couldn’t help themselves.

  65. T says

    Seriously amazing. My mom is not vegan and absolutely loves it as well. Even better the second day! Made it over the weekend and one more time Monday to have for the week. Sososo awesome.

  66. Jess says

    This might be a dumb question. What is one does not have tinfoil – any suggestions, can we just follow the instructions but without the foil?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Not a dumb question! I’d suggest using parchment paper instead. Alternatively, you can just skip it and cook without!