Are you ready to embark on a flavor-packed adventure that will have your taste buds
dancing with delight? Say hello to Vegan Zucchini Lasagna – the dish that’s about to
revolutionize your idea of comfort food.

In this recipe, instead of using traditional lasagna noodles, we’re going to use zucchini
ribbons. They’re super nutritious and add a fresh, light flavor to the dish. Plus, they’re a
great way to sneak in some extra veggies!

Now, let’s dive into the filling. We’ll start with cauliflower rice, which is not only low in
calories but also rich in essential vitamins and minerals like vitamin C, vitamin K, and
folate. Cauliflower is also packed with fiber, which is great for your digestion and can
help keep you feeling full and satisfied.

Next up, we add nutritional yeast. This magical ingredient not only adds a cheesy flavor
to the dish but also provides a boost of protein, vitamins, and minerals. It’s especially
rich in B vitamins like B12, which are important for energy production and overall health,
especially for those following a vegan diet.

We also include fresh lemon zest and juice, which not only add a zesty flavor but also
provide a dose of vitamin C and antioxidants. These nutrients help support a healthy
immune system and can protect your body from damage caused by harmful free

And let’s not forget about the spices! Garlic powder and oregano not only add delicious
flavor but also offer their own health benefits. Garlic is known for its immune-boosting
properties and may even help lower cholesterol levels, while oregano is rich in
antioxidants and has anti-inflammatory properties.

But here’s the best part: you can make this Easy Vegan Lasagna ahead of time and
freeze it for later! That means you can have a delicious, homemade meal ready to go
whenever you’re hungry. Just assemble the lasagna, pop it in the freezer, and when
you’re ready to eat, simply thaw and bake. It’s that easy!

So, whether you’re vegan, vegetarian, or just looking for a tasty and nutritious meal,
give this Easy Vegan Lasagna a try. With its nutrient-packed ingredients and make-
ahead convenience, it’s sure to become a new favorite in your kitchen!

Flavorfully yours,

Tried this recipe?
Mention or tag @Cancer.Nutrition.Coach on Instagram.

Vegan Zucchini Lasagna

Prep Time 30 minutes
Total Time 1 hour
Course dinner, lunch
Cuisine American
Servings 9
Calories 645 kcal


Plant Based Ricotta Cheese

  • 1 cup macadamia nuts raw, soaked for 4 hours or overnight, drained
  • 2 cups cauliflower rice steamed
  • 2 Tbs nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon zested and juiced (for 1 tablespoon juice and teaspoon of zest)
  • 1/4 tsp garlic powder optional
  • 1/2 tsp oregano dried optional


  • 4 zucchini peeled into ribbons, skins reserved
  • 2 cups spinach chopped
  • 2 tomatoes chopped
  • 3 cups mushrooms sliced and cooked (see notes)
  • 1 3/4 lb tomato sauce jarred
  • 2 Tbs olive oil
  • 3 cups plant-based ricotta cheese recipe below


Plant Based Ricotta


    • Soak nuts for 4 hours or overnight for the best results.
    • Steam cauliflower rice. If using fresh cauliflower, grate first, then steam until cooked.


    • Place all ingredients in a food processor and process until ricotta-like consistency is achieved.



      • Using a wide vegetable peeler, peel zucchini, reserving green skins. Chop skins and set them aside. Continue peeling through the zucchini to create ribbons, rotating around as you peel to avoid the seeded core.
      • Chop spinach and chop the tomatoes.
      • Cook mushrooms as desired – we love them sautéed with some fennel seed to create a sausage-like flavor, but you can use any herb [feel free to use ANY cooked vegetable here].
      • Make plant-based ricotta “cheese”. You can use conventional ricotta as well for a vegetarian dish.


      • Add oil to the bottom of a square glass dish. Add a few tablespoons of tomato sauce and spread to cover the bottom of the dish.
      • Layer with zucchini noodles in a single layer then top with 1/3 of the ricotta, pressing with the back of a wet spoon to cover the noodles.
      • Layer with 1/3 of the mushrooms, 1/3 of the spinach, 1/3 of the tomatoes, and 1/3 of the chopped zucchini skins. Press firmly then spread top with 1/3 of the tomato sauce.
      • Repeat with zucchini noodle layer the, mushrooms + spinach + tomatoes + zucchini skins + sauce two more times.
      • Bake in a preheated 375° F oven for 30-40 minutes until bubbling. Remove from oven and set aside for at least 10 minutes to cool.
      • Once the lasagna is at room temperature you can either freeze it or store it in the refrigerator for up to 3 days.


      Use any leftover cooked vegetable you have on hand in place of the mushrooms and tomatoes.
      Keyword vegan

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