8-Ingredient Zucchini Lasagna (GF)

Whoa is right!!!! This was so easy to prep and tasted delicious! I used tofu and added mushrooms on one layer and sliced red pepper on the other. Yummmm!

Excellent!! Absolutely delicious! I used blanched almonds for the ricotta- very simple, easy to follow instructions. Thanks so much!

Best vegan lasagna ever!
I made it twice, the second time I used regular lasagna sheets with sliced zucchini on top. Perfect!

I used tofu and also added cooked spinach, mushrooms, onions and green peppers in each layer. I knew my partner would need more to “cover up” the vegan ricotta. I agree with your note that tofu needs more nutritional yeast but not more salt. I got “no salt added” sauce and still found one teaspoon too salty. Also, no vegan parmesan. I didn’t have the ingredients but used extra nutritional yeast on top. It was successful!

This is 100% restaurant quality. Like, seriously. I can’t wait to make it again!

Thank you. This is a delicious recipe. For it not to be runny, make sure the zucchini slices are sliced lengthwise and on the thicker side, if you have a mandolin. This will hold it together very nicely. I had experience with it being too runny and doing it again and it made all the differnce.

I have made this recipe many times. Started with the original macadamia nut ricotta, now I use tofu ricotta, because it’s a little more economical and less saturated fat.
I have made it with the zucchini and then another time with gluten-free, no-boil lasagna noodles, if subbing and using noodles, you may want to double the sauce. My omnivore family is very hard to pleased with recipes, and they absolutely loved this!!

Oh. My. Goodness. I just made this vegan lasagna— it’s a party in my mouth. 😂😂 Please, please, please, for the love of all that’s vegan, you need to try this recipe!! I made my own ragu—sautéed 1 white onion (minced) + 2 cloves of garlic (minced) + two 16 oz. cans tomato sauce—and layered it with the vegan besciamella & zucchini noodles (that I cut with a regular vegetable peeler) ✨ I’ve already eaten half the pan—and I don’t feel a bit guilty (hey, it’s vegan!!)

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.

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.

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.

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.

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!

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.

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!

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!

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!

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!

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

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!

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

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)!

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!

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.

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!

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.

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!

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 ☺️

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.

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!! 😋😋😋

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!!

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!

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.

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!

I made this at list 4 times , is so delicious , we love it
thanks for making my life healthier

I can’t recommend this enough!! So delicious! The vegan ricotta is amazing!!

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.

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!

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.

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!

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!

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!

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! :)

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!

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.

Thank you for sharing this recipe, delicious and satisfying.

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.

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?

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.

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.

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!

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.

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.

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 :)

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.

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.

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.