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.
Ingredients
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
Instructions
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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.
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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.
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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.
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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.
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Assemble the lasagna:
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Preheat oven to 350°F (175°C).
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Spread 1 cup of meat sauce on the bottom of a 9×13 baking dish. Add 4 noodles.
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Layer with 1 ½ cups meat sauce, zucchini slices, and tomatoes.
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Add another 4 noodles, spread vegan ricotta, layer spinach, and top with another 1 ½ cups sauce.
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Finish with the final 4 noodles, spread remaining sauce, and pour cheese sauce evenly on top. Season with salt and pepper.
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Bake: Cover the dish securely with foil and bake for 50 minutes. For a golden top, broil for 2–3 minutes after removing foil.
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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