8-Ingredient Zucchini Lasagna (GF)

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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
4.84 from 154 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

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My Rating:

  1. 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.

    • Support @ 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

  2. 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!

  3. 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?

    • Support @ 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!

  4. 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.

    • Support @ Minimalist Baker says

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

  5. 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!

    • Support @ 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!

  6. 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!

  7. 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!

    • Support @ Minimalist Baker says

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

  8. 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!

  9. 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

  10. 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!

  11. 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

  12. 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)!

    • Support @ 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

  13. 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?

  14. 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!

  15. 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.

    • Support @ 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.

  16. 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.

      • Support @ Minimalist Baker says

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

  17. 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

  18. 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!

  19. 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.

  20. 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!

  21. 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!

  22. 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 ☺️

    • Support @ 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!

  23. 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.

    • Support @ 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!

  24. 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!! 😋😋😋

    • Support @ 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

  25. 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!!

    • Support @ 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

  26. 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!

  27. 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.

  28. 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.

  29. 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!

  30. 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?

  31. 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.

  32. 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!

  33. 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.

  34. 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!

    • Support @ 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!

  35. 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!

  36. 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

    • Support @ 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!

  37. 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!

    • Support @ Minimalist Baker says

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

  38. 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 :)

  39. 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!

    • Support @ 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!

  40. 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!

    • Support @ 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!

  41. 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! :)

    • Support @ Minimalist Baker says

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

  42. 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?

    • Support @ 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!

  43. 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

  44. 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!

  45. 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 … :(

  46. 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.

    • Support @ 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

  47. 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!

  48. 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!

    • Support @ 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!

    • Support @ 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?

  49. 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?

  50. 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!

  51. 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?

    • Support @ 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!

  52. 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.

  53. 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.

    • Support @ Minimalist Baker says

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

  54. 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!

  55. 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!

    • Support @ 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

  56. 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.

    • Support @ 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.

  57. 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.

    • Support @ 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

  58. 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 :)

  59. 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.

  60. 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.

  61. 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.

  62. 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!

  63. Julie C. says

    Made this for an anniversary dinner. Absolutely obsessed with the tofu ricotta now! This will certainly be my go-to for lasagna from now on!

  64. Mo says

    I love all of your recipes!! So easy and tasty! I had a question for this one. Mine turned out pretty watery. The only thing I could think of is that I didn’t add enough of the ricotta cheese. I ran out of sauce before I ran out of the cheese. Did this happen with yours? Should I bake longer? Thanks so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I’m wondering if you did just need a little more sauce, and one that’s more chunky / hearty and less liquid? Perhaps it was too wet. Also, the zucchini does release some moisture when baking, so that’s normal. It should redistribute as it cools.

  65. Heidi says

    Made this yesterday. I mini processor was just not having it with the ricotta. So it all went into the Vitamix, which overheated on me twice. Then, when it came to make the lasagna, I couldn’t get the ricotta to spread at all. I ended up adding nearly another 1/2 cup of water in addition to the 1/2 the recipe already calls for (which in retrospect would have made things go easier with the Vitamix). I was really confused why I ended up needing more water when so many reviews didn’t or used less. The only thing that makes sense to me is my macadamia nuts were halved. If other people are using whole, then my 3 cups would be more densely packed.

    Even with all that work, the lasagna turned out great! The nut mixture really does capture that ricotta texture. I’m certain any kind of nut would do the job just as well, especially considering the cost of macadamia nuts. I splurged this time, but I’ll try something different next time.

  66. Lindsey says

    You misspelled ‘medium’ in the line describing the lemon but… thank you for everything you do! I love your recipes. They’ve inspired me to eat a more plant-based diet. Keep being amazing.

    • Support @ Minimalist Baker says

      Thanks for catching that and for your kind words, Lindsey! It has been updated.

  67. Amy Bright says

    The flavors in this recipe are out of this world. I made the tofu ricotta because I wanted a lower fat option. However, the zucchini released a lot of water as it cooked, and while it tasted great, it was a mess on my plate. When I make it again, I think I will try roasting the zucchini much like I would have eggplant to release it’s natural moisture so I can control how much water is released in my pan. Thanks for a great recipe.

  68. Kate Lindsay says

    I’ve made this twice now in the last week, both shared with non vegans and we all loved it. It’s one of my favourite recipes Dana. I find the texture of the macadamia nuts mimics mince slightly. Currently following a vegan keto diet so was ideal with the low carb count. HIGHLY recommended. xx
    p.s out of interest if I made a double batch of ricotta would that freeze ok on its own or is it best made fresh?

  69. Alex says

    Was soo good! Made it for mother’s Day. I used a little bit too much water. Substituted almonds for the macadamia nuts. I found it added a nice texture.

  70. Oran Aviv says

    Wow – this is probably the best recipe I ever used and I didn’t even have all the ingredients! (no fresh basil at home)
    The macadamia nuts make this incredibly rich and delicious and is such a welcome change from tofu and cashews.
    I sliced the zucchinis lengthwise with a large peeler and I roasted the slices first on a two burner griddle on the stove. It only took a minute on each side to get them soft, so I didn’t need to bake the lasagna as long. Make sure the zucchini slices aren’t too thin or have too many seeds in them if you roast them otherwise they crumble as you flip them (can still be used in the dish though.)

    Thanks – this recipe is brilliant and will now be a regular dish I will make.!

  71. Ewa says

    Divine, one of the best vegan dishes I have ever made. Carnivores loved it and could not believe there was no butter or cheese or cream in it : ). I used macadamia nuts for “ricotta” – texture and flavor was perfect.

  72. Ewa says

    Divine, one of the best vegan dishes I ever made. Carnivores loved it and could not believe there was no butter or cheese or cream in it : ).

    • Support @ Minimalist Baker says

      Hi Molly, we don’t think that would work! The texture would be off. Hope that helps!

  73. Zach says

    I’ve made this twice now and both times I’ve been amazed! It is seriously sooo delicious. Being “vegan paleo” it’s tough to find exciting new recipes, your stuff is unbelievably delicious. For this recipe I ended up changing some things around only because I was trying to use some stuff up (and was dreading a Whole Foods trip). I substituted cashews and blanched almonds (soaked for an hour) for the macadamia nuts. I only had 2 zucchinis so I used some leftover calzone ingredients: mushrooms, bell peppers and red onion- in place of one of the middle zucchini layers. Last and most importantly I had leftovers of your incredible raw walnut taco meat and mixed it throughout. It’s seriously my new fav meal. Your recipes are amazing, thank you so much!!

  74. Inga J. Glodowski says

    So delicious! I user Kite Hill ricotta, my own vegan Parmesan and alternated zucchini with Trader Joe’s frozen eggplant. Excellent!

  75. Anna says

    This was one of the best dishes I’ve ever made. Hands down, this dish got my kitchen engine revved up again. Thank you so much for sharing!

    I made the recipe almost exactly as written, except for the basil in the ricotta – I subbed half for fresh spinach. It tasted amaze balls.

    Quick question: I used my vegetable peeler and I couldn’t get my zucchini strips as long or uniform as yours. What appliance did you use?

  76. francesca says

    This is so delicious! I’ve gotten rave reviews from meat eaters and vegans alike. Already made it 3 times in a month. So excited I found this recipe. Works well with dried basil too.

  77. Allison says

    I made this recipe (and actually combined it with the sweet potato lasagna recipe, layering both zucchini & sweet potato and topping with the pesto sauce). Soooo delicious. My one thought is to consider making macadamia nuts the alternative, not the default, nut for the recipe, as they may be cost-prohibitive for lots of people, with 3 cups costing from $15-$20 (in my experience). I love the vegan cheese alternative, just wish the starting point was something more accessible. Anyway, I make your recipes all the time and enjoy them so much!!

  78. kristine says

    Simply amazing recipe! Easy to make and delicious. Everyone loved it, even our non-gluten free, non-vegan eating family members. It was a great dish to contribute to the family birthday dinner. I made it in the morning with my daughter and then we heated it up later. We made the “cheese” with almond flour as we do not have a food processor. So we used 3 cups of almond flour and then the rest of the suggested ingredients. The texture was so much like ricotta! I will make this again, and again, and again for sure :)

  79. Maria says

    So delicious! BUT…. it was so watery! I made the ricotta from tofu, and I did press it for 20 minutes, so it was very dry…. what did I do wrong?

    • Lucy Cork says

      It was probably the water released from the zucchini. Best to slice the zucchini and then salt it. After 20 minutes or so, blot the excess water off the zucchini. Will make a big difference. This is an excellent recipe in the summer with extra zucchini from the garden!

  80. Chantel says

    I know this recipe is a few years old now, but I figured I’d still throw in my 2 cents :)
    Made as directed with tofu, with the extra basil, nooch, and salt as suggested. This tofu ricotta… SO GOOD! The only change I made was adding prepped TVP granules to half of the tomato sauce to give it that “meaty” texture. Made half the pan with plain red sauce and half with the “meat” sauce. Highly recommend trying with the TVP, it gives it a bit more texture and heft. It came out a tad watery, but thats likely due to not being able to press much water from the tofu.

  81. Kathy says

    I used 2 cups macadamia nuts and 5.5 oz tofu (cubed and drained) and NO additional water and this was AMAZING. Thank you!

  82. Mara Y Latorre says

    Hi! Whats your advice for prepping the zuchini lasagna ‘noodles’ enough so that they can be ‘dry’ enough to bake in the oven? Ive found that the zucchini gets too watery from past recipes…

    • Kathy says

      After I sliced my zucchini, I lay the strips on paper towels with another layer of towels on top , then pressed and this worked great. I didn’t add the additional water that the recipe recommended. My lasagne was the perfect consistency!

  83. Sal says

    For freezing what is the best route to go? Cook it as instructed then freeze? Or do I assemble it then freeze it for later when I’m ready to bake it? Also, how long and at what temp?

    • Support @ Minimalist Baker says

      Hi Sal! You can freeze this dish baked or unbaked and then thaw it at 375 degrees F (176 C) until cooked or warmed through.

  84. Raychel Marriott says

    Someone made this at a diner party and I was so wowed by how fantastic it was! I have a question about the Macadamia nut measurements. Is the 3 cup measurement for whole, halved or chopped nuts?

  85. Dianne says

    OMGOSH!!!! This was incredibly delicious and extremely outstanding. My sister and I made this for the first time for Christmas dinner 2018. We added layers of sauteed onion and fresh spinach and alternated the layers of fresh zucchini with layers of fresh eggplant. I cannot believe how much this tasted and looked like the pasta and cheese lasagna we grew up on in our Italian home. You all must try this recipe! It’s quite simple and quick to assemble. The hardest part is waiting for it to bake!! Enjoy!

  86. Diana says

    I hadn’t eaten or made lasagna since my husband went gluten free 5 years ago and he’s since gone vegan as well. I thought I’d give this a try to satisfy a hankering I had for lasagna. It did not disappoint! I used the tofu option for the ricotta and it was delish. I had forgotten to get fresh basil, so I used dried. I imagine it will be even better using fresh. I sliced the zucchini using the thickest setting on the mandolin and it was perfect. As it was cooking the kitchen smelled like lasagna. I’m so excited to be able to give us all a lasagna fix without all the carbs and dairy, yet with plenty of taste.

  87. Nel says

    I would really love to make this. Would it be possible to substitute the nutritional yeast for something else? For allergy reasons?
    I like the idea of a macadamia nut cheese, as my recipe can’t have most other “cheese” nuts (almonds, cashews, etc) but the nutritional yeast is a no go as well.
    Thank you!

    • Support @ Minimalist Baker says

      Hi! If you can’t have nutritional yeast, I would recommend just leaving it out for this recipe!

  88. CG says

    AMAZING — a new favorite dish — even my omnivore family loved it.

    If you read the reviews, a lot of people said the final dish turned out watery. I adjusted it and it wasn’t watery at all:

    – I laid the sliced zucchini out and salted it, let it sit, blotted it, and repeated a few times until I felt like it wasn’t sweating anymore. After this step, you could also grill it to remove even more moisture, but I didn’t.
    – I drained as much excess water from the spaghetti sauce as possible before using it.
    – I only used spaghetti sauce on the very bottom and very top. Layers in between were just zucchini and ricotta. I served it with a bowl of marinara on the table so you could add more at that point if you wanted it.
    – I cooked it uncovered the entire time.

    Delicious! Have already forwarded this recipe to my fellow vegetarians and vegans!

  89. Sharon says

    So excited to find your recipe, I have everything ready, The vegan ricotta is delicious, but have not sliced my zucchini, not serving until Sunday how far ahead can I make it and leave in the refrigerator without getting soggy?

    • Support @ Minimalist Baker says

      Hi Sharon! You can either refrigerate it for 2-3 or freeze it for up to 1 month. Hope this helps :)

  90. Larissa says

    Love this recipe – it pleases everyone :-) I cook a cup of lentils in the sauce and add whatever veggies I’ve got leftover in the fridge, e.g. mushroom, corn, peas, etc. Love it!

  91. Rachel says

    If you’re a single person or cooking for 1-2 since it lasts 2-3 days in the fridge, 1/3 of the recipe is perfect and I used cashews instead of macs/tofu/almonds and it was wonderful! I cooked it first for 30 min covered, then 15 min uncovered. I know it’s probably annoying hearing people butcher your recipe by changing this and that for this and that, sorry about that! I used a square pyrex I think 8×8.

  92. Whitney C says

    This recipe is delicious! Our family of 5 ate the entire 9×13 in one night. Haha.

    My changes: I didn’t want to spend $15.99/lb on macadamia nuts and I use cashews when I make our “queso”, so I tried organic almonds ($7.50/lb)! It’s so so so good. I had to use more than 1/2 a cup of water, but the consistency was great. I also used two jars of sauce. I’m not sure how I couldn’t layer multiple times with just one jar! Sprout’s has their sauces on sale, 2 for $5, and the flavor was awesome. I used one jar of traditional marina and one of the tomato basil.

    My layers: Sauce, zucchini, riccota, sauce, zucchini, ricotta, sauce, zucchini, sauce….. I used three cups of almonds and had some left over. Gonna use it in something ??‍♀️☺️

  93. Jackie says

    First time making any vegan “cheese” and it was delicious! Used the almonds vs. macadamia
    nuts, excellent. Saving this recipe for sure.

  94. Katie says

    I used a cup of macadamia nuts and 8oz of tofu. The tofu had been frozen and defrosted which made it crumbly. The texture was wonderfully fluffy and light. I used courgette and gluten free lasagne noodles and stacked it up. A beautiful supper and delicious too. Thanks so much for the recipe.

    • Support @ Minimalist Baker says

      Great! Thanks for sharing, Katie! Yes, the tofu may have been crumbly from being frozen and defrosted but we are glad you enjoyed the dish!

  95. Megan says

    Made this tonight with cashews and it was so dang good. And somewhat picky husband approved and had seconds. If only I could get the kiddos to try. Gimme all the zucchinis I’m making lasagna! /Garfield

  96. Sharon says

    I made this with tofu ricotta and added extra veggies in the layers. It’s incredible! The star is the show is definitely the ricotta. I’m not a huge fan of plain ol’ cubed and fried tofu, I need to find more recipes to incorporate the tofu ricotta. This recipe is so freakin delish.

    • Support @ Minimalist Baker says

      Hi Ruth! I’d recommend soaking 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!

  97. Kathy Smyth says

    Loved this recipe! I used zucchini and eggplant in the dish. I also added some onions. I used almonds for the ricotta. I would like to use the Macadamias at some point but they are pricey. whew! My husband, who grumbles every time I make a vegan dish, loved it too!

  98. Estera says

    watery is not the word, it turns out like an awful soup. waste of ingridients, especially ricotta (straight out of blender it tastes delicious, two stars for it)

    • Support @ Minimalist Baker says

      Hi Estera! We are sorry you didn’t have success with this recipe. Did you happen to make any changes? Let us know and we’ll do our best to help you out!

  99. Allison Miera says

    I made this last night and seriously my boyfriend almost ate the entire thing he LOVED it. And doesn’t Ike real cheese! The ricotta was amazing. I made mine by mixing eggplant slices and the lasagna pasta and some spinach. I also threw in some vegan mozzarella to make it extra nutty and cheesy. So good! Thank you !

  100. Annie says

    How thick should the zucchini slices be? I’m also gonna try a chunky white bean & spinach purée as the ricotta :)

  101. Helen says

    DELICIOUS! Made this with tofu ricotta and used your vegan parm. We both loved it. Planning to make this for an upcoming potluck. Will the zucchini become too watery if I make and freeze it ahead of time?
    Thank you so much for the recipes.

  102. Tiffany Brooks says

    Delicious, ignored portion control divided it into 5 and everyone loved it. Used almonds but forgot to soak so got a crunchy but wet texture that still was good and in the vegan parmesan used powdered ground Chinese mushrooms not nutritional yeast which gave great flavour. Tip top recipe once again!

  103. Debra says

    Making this tonight! I’m trying to find different ways to use all of the zucchini from my garden and am doing a few of your recipes!

  104. Marina says

    preparation took 45 mins, not 20! Looks great though, ready to bake now!
    Used cashews for the ricotta layers, came out very tasty!

  105. Lauren says

    This is a great and creative recipe! I made it today with tofu, next time I will shell out the money for the nuts bc the tofu tends to clump after sitting in the fridge. I’m also going to add lentils next time for a meatier texture, and add an extra zucchini or two, 3 just didn’t give me as many layers as I wanted in a 9×13 pan.

    Great blog! I will definitely be trying more of your recipes this week and in the future!

  106. Natalie says

    This was a hit for MY WHOLE FAMILY. My 3 and 1 year old gobbled it up along with my husband and I! I like that it feels like a complete meal, though I did serve it along with some garlic bread. Leftovers were delicious as well, as are most spaghetti type dishes! Will be making again.
    Also I ended up buying pre-cut sliced zucchini from the local super market. I do not have a mandolin so that was not an option. Though I did consider just using my knife to make long strips, which I am sure is possible but would be time costly and I probably would end up with rather uneven slices!

  107. Daria says

    I love lors of your recipes,but this just climbed to the top of my list. I had a dramatic story with this recipe- last night was too excited to make it that sliced top of my thumb off on a mandoline. After a quick trip to ER and reattaching my bodyparts finished making this lasagna. And its torally totally worth everything i went through ? i followed the recipe exactly(only used less zuccini as my sauces finshed up) and it turned out perfect,not watery whatsoever how some ppl mentioned! Can’t wait to make it again for a family gathering! Thank you for your recipes!!!

  108. Becky says

    I want to say that in the process of cooking this I ended up cutting a large chunk of my finger on the mandolin. But this was worth it! So incredibly tasty and cheesy even my boyfriend loved it. I made the recipe exactly as written and ended up spending $18 CAD on macadamia nuts but if your in the mood for something special this is worth it (and cheaper then a steak dinner). My only comment was that it ended up not holding together very well but it all ends up that way in the stomach and I will probably cook it longer next time.

  109. Nicole says

    Phenomenal vegan ricotta recipe! I used half tofu, half cashews soaked 30 minutes in hot water, followed the recipe as written, then added a pinch of nutmeg and sugar to make a traditional manicotti filling. Baked up delicious with brown rice manicotti, marinara, and a generous sprinkling of your vegan parm. :-) Ricotta is one of the few dairy items I legitimately miss eating, such is the delicacy of its fresh cream flavor, but this was so surprisingly good, I really wasn’t even jealous as my boyfriend chowed down on the pan of traditional dairy manicotti I made for him!

  110. bonyta says

    I’ve made this twice now – both times with a combo of almonds and tofu (about half and half). I didn’t take the skins off the almonds or press the tofu; just added only a bit of liquid until it was the consistency I thought it was supposed to be. The first time I made all zucchini layers but second time I did a combo of zucchini and regular lasagne sheets. Both times it turned out amazing! This will definitely be in regular rotation and I can see there could be so many variations like some others have commented with mushrooms, lentils eggplant etc.

  111. Sara says

    Just made this following the recipe, it was delicious! Foolproof and easy to make. It is my first time ever making vegan cheese and I am really impressed. The nuts were pretty pricy though so I’ll have to look out for sales, or perhaps try the tofu next time. I’ll definitely be trying some other recipes on this site!

  112. Nancy Conradt says

    I made this for Christmas dinner 2017 and it was beyond fabulous in flavor. I also made a meat entree. The non-vegans who tried the lasagna went back for seconds.

  113. Julia says

    Hey, I’m blanching the almonds myself right before I cook this dish. Do you think I should still soak them? Or should I go ahead and make the ricotta since they’re freshly boiled?

  114. Cook for fun says

    I used almond flour and a tablespoon of almond butter-delicious. Perfect solution for those that cannot eat cashew or macadamia nuts.

    Thanks Dana, you have me thinking and cooking outside of the box. Eating WFPB is easy and delicious with your website. I plan to order the book-all of the recipes I have tried from your website have been amazing.

  115. Hannah says

    I don’t understand all the rave reviews!
    Mine was so watery it was basically soup.
    The Ricotta was delicious. I made it with the Tofu and it was out of this world! Tasted just like ricotta.
    But other than that, it was wayyyy too watery.

  116. Natali says

    i made everything according to the recipe (pressed dry tofu) but it came out extremely watery :( tastewise it would be good if it were not for all this liquid

  117. Alanna M. says

    OMG. All I can say is, all hail Minimalist Baker! I have made so many of your recipes and still am amazed at how delicious every dish tastes. This is my new all-time favorite recipe. I can’t believe how similar it tastes to lasagna, but also EXCEEDS the taste of regular lasagna. Is that possible? Is this magic? Thank you thank you!!

  118. Helen Postelnek says

    OH MY GOODNESS!!! I made this last night- it is seriously one of the BEST recipes I have made since going plant based, and I’ve made some seriously good food! I love to cook, am not a newbie, and often just convert my favorites to plant based. I was craving lasagna yesterday- looked up some plant based recipes, chose yours based on reviews- and WOW! Was so good!!
    I made my own sauce, as I always do. I salted and rinsed the zucchini to make it less watery, and I subbed 1 cup Brazil nuts and 2 cups almonds, as that is what I had. I also added fresh garlic and some sundried tomatoes to the filling. Those were the only changes, but that’s because that’s what I would normally do. My family was all raving- my carnivorous, cheese loving son-in-law could not believe it wasn’t real cheese! Thank you so much Dana!!!
    TO EVERYONE—–MAKE THIS TODAY!!! you will not regret!!

  119. Edwina says

    This is now my go-to recipe for dinners with friends — have made it many times and it’s SO GOOD. The macadamias are definitely pricey but they are worth it for the delicious, rich flavour. The tofu option is also good though :) I added a couple of layers of g-free pasta sheets in mine to soak up a bit of the extra tomato sauce. Love it!

  120. Kim Ramos says

    Just made this lasagna tonight. I thought it was good but would make some alterations next time. I used the almond method because mac nuts are so darned expensive. I tend to like a lasagna on the saucy side so next time I would cut the cheese filling in half and add a bit more sauce. The flavors were good but when I served a piece it felt like I had mostly cheese, and I would prefer heavier on the zucchini and sauce. I also think it would be great with some mushrooms added in!

  121. Jess says

    WOW. This recipe was amazing.
    Didn’t even miss anything about “regular” lasagna, this was so much better.
    My ricotta – I did follow the recipe, but didn’t get it to spread well, so just did dollops all around, and crossed my fingers. Still turned out perfect!
    Thank you!

  122. lillian says

    I made this today and it tastes absolutely delicious! This was my first time making almond ricotta and can I say that it didn’t disappoint! I can’t wait to make ravioli’s with it. I so don’t miss the dairy ricotta. Thanks for the recipe!

  123. Amanda says

    I made this for the first time last night and OMG! My husband and I LOVED the flavor and texture of the macadamia nut “ricotta.” Thank you for your inventiveness in the kitchen!

  124. Hannah says

    This was delicious!!
    I used almonds instead of macadamia nuts and it worked out pretty good. Though taking the time to blanch the almonds was pretty time consuming.
    I added in some black beans in the layers for some extra protein which I felt worked really well.
    Will definitely make again!

  125. Stef Laureano says

    Could you add the tofu to the marinara sauce instead? I would like to keep the macadamia based ricotta cheese but I could also use the extra protein.

  126. Nora says

    So good! I was worried by some other reviews that it would be watery, so I made a few adjustments.
    After slicing my zucchini I roasted it at 400 degrees for about 6 minutes, and I made the tofu cheese and didn’t add any water. It didn’t come out watery at all. Thank you for another wonderful recipe!

  127. Yolanda says

    Let me start with saying I’ve subscribed and will follow you on Facebook and IG. I do not want to miss a beat with you. Your culinary skills are off the charts! I’m so lucky to have come across your site. This is by far the best lasagne I’ve ever tasted. I’m ordering your cookbook and can’t wait to try other recipes.

  128. Carolyn says

    I made this tonight and it turned out incredible (even got rave reviews from the meat eaters). The only change I made was adding a couple layers (over then cheese layer) of super finely chopped spinach dusted with garlic powder. The sauce I used was Mom’s – which had whole lead basil and whole garlic. Oh, I also sprinkled in a bit of vegan mozerella on top and on the cheese layers. Did not miss the pasta at all!

  129. Danielle says

    This is super tasty!!! I’m not a vegan or even a vegetarian by any stretch of the imagination but I’ve been turning to some vegan and vegetarian recipes to balance out my diet. I’ve been having success with your recipes!

    I did use the tofu modification because I can’t have too much nut fats with my diet. I also add some dairy cheese to the top for some gooeyness. I’ve made this for company and everyone loves it. Definitely take the time to salt and drain the zucchini, and I dab the excess water off with paper towels before layering. I also find that letting the casserole rest for 20 minutes or so helps firm things up a bit. So fantastic!!!

  130. Erica Cheek says

    I made it with eggplant and macadamia nuts. Oh my word! It’s fantastic with the vegan parm. My parm was on the crunchy side and I didn’t think it would work, but all the flavors are on point. I may never buy ricotta cheese again.

  131. Rhonda Einstein says

    I have made about 30 of your recipes and my husband and I who are new in the vegan world love every single one of them. The zucchini lasagna was absolutely delish. I made it with blanched almonds and I couldn’t believe how much it tasted like the real thing. Thank you for your creativity and talent.

  132. Corrie says

    I made this last night and it was delish! I used extra firm tofu for the ricotta cheese, made sure to press for 10 minutes. I only added 2 tablespoons of water, doubled the nutritional yeast and fresh basil and added a little extra salt. I topped it with my own homemade vegan parm (cashew, nootch mix). It didn’t come out watery at all. With a side of vegan caesar salad and garlic toast, this was a hit and I will definitly be making it again.
    Thank you for this recipe!

  133. Julia Ennis says

    This is so delicious! I have made it three times. However, every time I make it- it comes out super runny more like a soup. I have tried leaving out the water but it doesn’t help. Do you have any suggestions? Maybe sweating out the zucchini? or adding more solid vegetables?

  134. Moira says

    Made it twice already (eating it right now) and its absolutly awesome!
    I use the tofu and combined it with some mushroom-pesto I still had in the fridge and topped it with vegan cheese. So I really like it, but I had a problem, both of the times I made it.

    The tomatosauce selfmade/bought always is too thin and I and up with a lot of liquid.
    Any tips on how to reduce that?

  135. zara says

    This was absolutely delicious and so easy to make. I used tofu rather than macadamia nuts as they were quite expensive!

  136. Jennifer says

    Another amazing recipe! Seriously! Where did you come from!! We lov d this! Made it with zucchini noodles and added some shredded carrot and spinach. It was amazing! Torn between trying it with gluten free noodles and sticking with the low carb zucchini noodles! But either way fantastic! Wondering does it freeze well?

      • Jodie says

        I am new to cooking. I am making this yummy and easy to follow recipe. I want to freeze it for a friend I will be seeing in 10 days. What do you suggest I use to freeze a portion for 2 people and what instructions should I give her to reheat, please? Thank you!

  137. Cheryl says

    I made this last night and needless to say it was delicious. First time trying macadamia nut cheese…but the taste was incredible and worth the extra expense. (Traders joes has the best prices on macadamia nuts that I’ve found)… Based on other comments I may try it next time with sauteed spinach and mushrooms to up the layers. Can never go wrong with more healthy veggies! Thank you for sharing this amazing vegan lasagne.

  138. Carol says

    I made this dish last night and it was delicious!! Both my husband and I loved the flavor of the mac nut “ricotta” cheese. I think using fresh herbs (I also used fresh oregano) always makes a dish taste better.
    Thank you for all your great recipes.

  139. Emily says

    I don’t have the nicest blender, should I soak the macadamia nuts before I try and blend them? I am able to blend soaked cashews fine. I tried making your Nutella with hazelnuts and my blender had a difficult time blending them up. Or should I just use the tofu or soaked almonds/cashews instead?

    Thank you so much!!

  140. Honsei says

    Can I make the “ricotta” ahead of time? I’m making more than 1 dish and any prep work I can do ahead of time would really help out.

  141. Melissa says

    I made this last night and it is SO GOOD. I’m going to be making this way more often now. I love lasagna but felt so guilty after scarfing down so much pasta, but this recipe is perfect. Dana, do you have any suggestions on how to avoid a watery end product? I spent about 15 minutes using a turkey baster to remove excess liquid (those damn zucchinis did me dirty again). I ate it after draining it, (which was worth it) and oh boy, I’ll never eat lasagna with noodles ever again.

  142. Michi W. says

    Thanks for this amazing recipe! I made it last night for a dinner party with non-vegans, using zucchini and eggplant and a mix of tofu and almonds – it was a big hit! Consistency was great and flavor just yummy. Everyone loved it and asked for the recipe. Easy to make and simply delicious. Will definitely make it again.

  143. Heather says

    Hi, Dana!

    I’ve been following your blog and trying out a number of your recipes for about a year and this one is by far my favorite — even my father, a die-hard carnivore, went back for seconds! I made the tofu version of the ricotta and mashed it instead of blending, and found that the consistency was lovely. Thanks so much for all of the recipes you share, they’re incredible! :)

  144. Katalina Aguilar says

    Made this for my family and it was a hit! Even my dad (who is the biggest meat-lover in the world) thought this was amazing! It’s a great lighter take on such a traditionally heavy dish, but still leaves all the flavor that you would normally get

  145. Emily says

    I made this using cashews instead of macadamia nuts & regular lasagna noodles instead of zuchinni & WOW! It was AMAZING! I’m so surprised by how similar in taste + texture to standard ricotta this was! I shared some with my family (non vegan/vegetarian) and they thought it was great as well!

  146. Ryan says

    This is delicious! I made it with almonds and it turned out just fine. Best vegan entree I’ve made so far. Next time I am going to double the ricotta

  147. Melissa says

    Used raw cashews and added egg-free lasagna noodles. Soaked the cashews in hot water for thirty minutes. Amazing!! And leftovers are even better if that’s possible!!

  148. Caitlin says

    I am not on the GF train, in fact I LOVE gluten, but after recently being gifted a TON of veggies I decided to give this recipe a try. I’ve made one other vegan lasagna and it wasn’t great and after reading several reviews above that commented on the amount of “soupiness” I had concerns.

    This is freaking delicious.

    I used 1.5 c soaked cashews + 7 oz. of pressed firm tofu (half a container) for the ricotta. I completely ignored the addition of water and added jusssttttt enough liquid to get the consistency I wanted. After baking for 45 min and removing the foil it was super liquidy and I was even more worried. But after another 20 min + you know, following directions, and allowing it to cool for 15 min it was PERFECT. I plan to freeze the remaining 5 squares and make this again and again in the future.

  149. dani says

    I love this recipe. I make it about once a week. I always sub tofu and almonds for the macadamia nuts and double the ricotta recipe. I also use two jars of classico sauce. Love this!

  150. Vaishalee says

    I love this recipe sooo much! I used tofu and it turned out amazing. I’m going to try the filling with lasagna noodles and give it to my kiddos and see if they notice that it is vegan cheese.

  151. 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!!!

  152. 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!

  153. 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!

  154. 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.


  155. 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. :)

  156. 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!

  157. 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!!

  158. Lydia says

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

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

  159. 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 ❤

  160. 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 :)

  161. 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

  162. 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.

  163. 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!

  164. 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!

  165. 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!

  166. 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.

  167. 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.

  168. 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 :)

  169. 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)… :)

  170. 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!

  171. 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.

  172. 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!

  173. 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. :)

  174. 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.

  175. 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?

  176. 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!

  177. 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!!!

  178. 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!

  179. 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

  180. 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.

  181. 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.

  182. 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. :)

  183. 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 :-(

  184. 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!

  185. 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!

  186. 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:)

  187. 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!

  188. 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!

  189. 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.

  190. 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!

  191. 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.

  192. Kelsey