Vegan Zucchini and Spinach Lasagna Recipe

Vegan zucchini and spinach lasagna is a wholesome, plant-based twist on the classic Italian favorite. Packed with layers of rich vegan meat sauce, creamy ricotta, fresh zucchini, juicy tomatoes, and vibrant spinach, this lasagna delivers comfort and nutrition in every bite. Whether you’re fully plant-based, cutting back on dairy, or just exploring new recipes, this dish is a must-try. It’s hearty enough for a family dinner, perfect for meal prepping, and deliciously satisfying without feeling heavy. In this post, you’ll learn how to create this flavorful vegan lasagna step by step, along with tips for variations, storage, and serving.

Why You’ll Love This Vegan Zucchini and Spinach Lasagna

This recipe checks all the boxes for a perfect weeknight or weekend meal:

• Packed with nutrients: Zucchini, spinach, and tomatoes offer a rich supply of essential vitamins, minerals, and antioxidants.

• Great for meal prep: Perfect for making in advance, freezing, and reheating while maintaining its delicious flavor.

• Flavorful & hearty: With layers of vegan meat sauce, cheesy goodness, and fresh veggies, you won’t miss the dairy or meat.

• Customizable: Gluten-free and plant-based options make it suitable for various dietary needs.

• Crowd-pleaser: A vegan dish everyone at the table will enjoy—whether they’re vegan or not!

Ingredients

For the lasagna:

• 5 ½ to 6 cups vegan meat sauce or bolognese (homemade or store-bought)

• 1 ½ cups vegan ricotta cheese (tofu or cashew-based)

• 2 small zucchini, sliced lengthwise into ¼-inch strips

• 2 large tomatoes, sliced into ¼-inch rounds

• A handful of fresh spinach leaves

• 12 lasagna sheets (gluten-free if needed, plus a few extras)

• Vegan cheese sauce (recipe below or use pre-shredded vegan cheese)

For the cheese sauce:

• 200g vegan mozzarella shreds

• ¾ cup unsweetened plant milk (soy recommended)

• 1 tablespoon vegan butter

• 1 ½ teaspoons yellow mustard

Step-by-Step: How to Make Vegan Zucchini and Spinach Lasagna

1. Prepare the sauces: Make the vegan meat sauce or bolognese and set it aside. Prepare your vegan ricotta (tofu or cashew-based) and keep it ready.

2. Cook the vegetables: Lightly toss zucchini slices in olive oil and grill or pan-fry for 2–3 minutes per side. Slice tomatoes and set aside.

3. Prepare the noodles: Cook the lasagna sheets in salted boiling water according to the package directions. Drain, rinse with cold water, and keep submerged to prevent sticking.

4. Melt and combine: In a saucepan, combine plant milk, vegan mozzarella, vegan butter, and mustard. Stir gently over low heat until the mixture is smooth, fully melted, and creamy.

5. Assemble the lasagna:

   • Preheat oven to 350°F (175°C).

   • Spread 1 cup of meat sauce on the bottom of a 9×13 baking dish. Add 4 noodles.

   • Layer with 1 ½ cups meat sauce, zucchini slices, and tomatoes.

   • Add another 4 noodles, spread vegan ricotta, layer spinach, and top with another 1 ½ cups sauce.

   • Finish with the final 4 noodles, spread remaining sauce, and pour cheese sauce evenly on top. Season with salt and pepper.

6. Bake: Cover the dish securely with foil and bake for 50 minutes. For a golden top, broil for 2–3 minutes after removing foil.

7. Rest before serving: Allow it to cool for 10–15 minutes before slicing for clean layers. Serve and enjoy!

Helpful Tips

• Prevent watery lasagna: Make sure your sauce is thick before layering. Cook longer uncovered if needed.

• Use a deep dish: This recipe is layered and hearty—make sure your dish is deep enough.

• Don’t skip resting time: Letting the lasagna cool slightly before cutting helps keep the layers intact.

Substitutions and Variations

• No-boil noodles: Use ready-made lasagna sheets but add extra sauce and increase baking time by 10 minutes.

• Cheese swap: Use pre-shredded vegan cheese instead of making cheese sauce.

• Boost the protein: Mix lentils or crumbled tempeh into the bolognese for added plant-based protein.

• Extra veggies: Add roasted bell peppers, mushrooms, or eggplant for more flavor and texture.

Storage Instructions

• Refrigerate: Keep leftovers in an airtight container in the fridge for up to 4–5 days.

• Freezer: Freeze individual portions or the entire lasagna for up to 2 months.

• Reheating: Defrost overnight in the fridge and warm in the oven at 350°F for 30 minutes or microwave until heated through.

Nutritional Information (Approximate per serving)

• Calories: 310

• Protein: 15g

• Carbohydrates: 36g

• Fat: 12g

• Fiber: 6g

• Sodium: 620mg

(Nutritional values may vary depending on the brands and specific ingredients you use.)

Serving Suggestions

• Pair with a fresh garden salad with balsamic dressing.

• Serve with garlic bread or crusty sourdough.

• Add a side of roasted vegetables to make it a complete plant-based meal.

• Enjoy with a glass of vegan red wine for a cozy dinner.

Frequently Asked Questions About Vegan Zucchini and Spinach Lasagna

1. Can I prepare this lasagna in advance?
Yes! Assemble it up to a day ahead, cover tightly, and store in the refrigerator until ready to bake.

2. How can I prevent my lasagna from getting soggy?
Use a thick sauce, pre-cook vegetables to remove excess moisture, and let it rest before slicing.

3. Can I make this recipe completely oil-free?
Yes! Skip the oil when cooking vegetables and use an oil-free cheese sauce. The lasagna will still be delicious and hearty.

4. Can I use store-bought vegan ricotta?
Definitely! Store-bought vegan ricotta works perfectly if you don’t want to make it from scratch.

5. Is this recipe gluten-free?
It can be—just use gluten-free lasagna sheets and ensure your vegan meat sauce is gluten-free.

Conclusion

Thank you for exploring this vegan zucchini and spinach lasagna recipe with me! This dish has been one of my go-to comfort meals, combining creamy vegan ricotta, savory bolognese, and fresh vegetables in a way that feels indulgent yet wholesome. It’s a versatile recipe you can adapt to your tastes, whether you need it gluten-free, oil-free, or packed with extra veggies. I hope you enjoy making and sharing this with your loved ones as much as I do. Here’s to good food, happy kitchens, and delicious plant-based creations!

Vegan Zucchini and Spinach Lasagna Recipe

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• Author: lisa
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x

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Description

Vegan Zucchini and Spinach Lasagna is a hearty, plant-based twist on a classic favorite. With layers of savory vegan bolognese, creamy ricotta, zucchini, spinach, and a rich cheese sauce, it’s a satisfying meal perfect for family dinners or meal prep.

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Ingredients

Scale 1x2x3x

5 ½–6 cups vegan meat sauce or bolognese (homemade or store-bought)

1 ½ cups vegan ricotta (tofu or cashew-based)

2 small zucchini, sliced lengthwise into ¼-inch strips

2 large tomatoes, sliced into ¼-inch rounds

A handful of fresh spinach leaves

12 lasagna sheets (gluten-free if needed)

Cheese Sauce:

200g vegan mozzarella shreds

¾ cup unsweetened plant milk (soy recommended)

1 tbsp vegan butter

1 ½ tsp yellow mustard

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Instructions

• Prepare the sauces: Make the vegan meat sauce or bolognese and set it aside. Prepare your vegan ricotta (tofu or cashew-based) and keep it ready.

• Cook the vegetables: Lightly toss zucchini slices in olive oil and grill or pan-fry for 2–3 minutes per side. Slice tomatoes and set aside.

• Prepare the noodles: Cook the lasagna sheets in salted boiling water according to the package directions. Drain, rinse with cold water, and keep submerged to prevent sticking.

• Melt and combine: In a saucepan, combine plant milk, vegan mozzarella, vegan butter, and mustard. Stir gently over low heat until the mixture is smooth, fully melted, and creamy.

• Assemble the lasagna:

  • Preheat oven to 350°F (175°C).

  • Spread 1 cup of meat sauce on the bottom of a 9×13 baking dish. Add 4 noodles.

  • Layer with 1 ½ cups meat sauce, zucchini slices, and tomatoes.

  • Add another 4 noodles, spread vegan ricotta, layer spinach, and top with another 1 ½ cups sauce.

  • Finish with the final 4 noodles, spread remaining sauce, and pour cheese sauce evenly on top. Season with salt and pepper.

• Bake: Cover the dish securely with foil and bake for 50 minutes. For a golden top, broil for 2–3 minutes after removing foil.

• Rest before serving: Allow it to cool for 10–15 minutes before slicing for clean layers. Serve and enjoy!

Notes

For extra protein, add lentils or crumbled tempeh to the bolognese.

Make sure your sauce is thick to prevent watery lasagna.

Can be assembled a day ahead, covered, and baked when ready.

Stores well in the fridge for 4–5 days or freeze up to 2 months.

• Prep Time: 30 minutes
• Cook Time: 50 minutes

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 5g
• Carbohydrates: 36g
• Protein: 15g