Allison Crawford at The Hungry Carrot
This vegan homestyle lasagna with zucchini is soul food at its finest. Rich homemade tomato sauce, chewy noodles, freshly chopped basil, savory seared zucchini, and melty gooey vegan cheese. You can make this ahead of time and freeze it for a fast weeknight dinner, or speed up the cooking time by buying premade pasta sauce instead of making your own, but I promise it’s so worth it if you do!
This dish is bursting with flavor and despite its comfort food vibes, it’s actually packed with nutrients. Zucchini is a little powerhouse with vitamins and minerals like vitamin C, vitamin A, and potassium, while basil adds antioxidants and anti-inflammatory properties. The nutritional yeast contains all nine of the essential amino acids making it a complete protein like those of its animal counterparts. The cashews used in the ricotta are heart-healthy nuts rich in monounsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease. By using cashew ricotta instead of traditional dairy ricotta, you’re cutting out saturated fats and cholesterol, making this lasagna a lighter and healthier option.
You can easily make this gluten-free by using gluten-free noodles, or swap out the noodles entirely for a lower-carb option and just use the zucchini. Eggplant is another delicious option for a noodle replacement. For those needing more protein, add a heartier punch by incorporating cooked lentils, tofu, or vegan sausage into the marinara sauce or between the layers for an extra filling and satisfying meal.
Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, our Vegan Homestyle Lasagna with Zucchini is a must-try. Bursting with flavor, packed with nutrients, and customizable to suit your needs, it’s the perfect dish for any occasion. Gather your ingredients, preheat your oven, and happy cooking!
Instructions
- Heat the olive oil in a large saucepan over medium heat and add the diced onion. Sauté for about 5-7 minutes or until the onion is translucent.
- Add the minced garlic and sauté for another 2 minutes or until fragrant.
- Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add the Italian seasoning and red pepper flakes. Mix well.
- Stir in the tomato sauce, diced or crushed tomatoes, brown sugar, basil, and salt and pepper to taste. Bring to a simmer and then turn the heat down to low. Simmer for about 10-15 minutes to allow the flavors to develop. If you used diced tomatoes, you may want to use an immersion blender to smooth out the sauce or leave it chunkier if that is your preference. Once done, set aside.
- While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna and a little olive oil to prevent sticking. Boil until al dente or about 7 minutes. Drain and set aside.
- Preheat the oven to 350 degrees and grease a 9×13 baking pan.
- Slice the zucchini lengthwise with a mandolin slicer or a sharp knife. Pat them dry and add a little salt and pepper to each slice. Heat a skillet over medium heat and add just enough zucchini so the strips don’t overlap. Sear for 3-4 minutes on each side. Work in batches until all the zucchini has been cooked.
- To the same pan you cooked the zucchini in, add the chopped spinach and heat until wilted. Remove and set in a large mixing bowl. Add the ricotta cheese, half the mozzarella, nutritional yeast, salt, pepper, onion, and garlic powder. Mix well. Add additional basil if desired.
- Assemble the lasagna. Place a cup of sauce on the bottom of the pan. Lay down one layer of noodles, one layer of zucchini, and then half the ricotta mix. Repeat the layers a second time. Top with the final layer of noodles, another cup of sauce, and top with the remaining mozzarella cheese.
- Bake for 50-60 minutes until the top is nicely browned. Let sit for 10-15 minutes before serving.
- Store leftovers in an airtight container in the fridge for 3-5 days. Alternatively, you can freeze the lasagna before baking. Once assembled, wrap the lasagna in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months. When ready to bake, preheat to 350 and remove the plastic wrap. Recover with foil. Bake for 40 minutes, remove the foil, and continue baking for another 15 minutes until the cheese is browned and bubbly.
Try these other recipes:
Homemade Vegan Spaghetti Sauce
Summer Squash Ricotta Rigatoni
Roasted Red Pepper and Tomato Pasta
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Vegan Homestyle Lasagna with Zucchini
Ingredients
- 12 lasagna noodles
- 1 tbsp olive oil
- 1/2 yellow onion-diced
- 1 tbsp garlic-minced
- 1 6 oz can tomato paste
- 1 15 oz can tomato sauce
- 1 28 oz can crushed or diced tomatoes
- 1 tbsp Italian seasoning
- 2 tbsp brown sugar
- 1 handful fresh basil chopped
- 2 tsp red pepper flakes (optional)
- 3 medium zucchini
- 2 cups fresh chopped spinach
- 1 15 oz container vegan ricotta cheese
- 1 16 oz container vegan mozzarella shredded
- 2 tbsp nutritional yeast
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- additional basil, salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan over medium heat and add the diced onion. Sauté for about 5-7 minutes or until the onion is translucent.
- Add the minced garlic and sauté for another 2 minutes or until fragrant.
- Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add the Italian seasoning and red pepper flakes. Mix well.
- Stir in the tomato sauce, diced or crushed tomatoes, brown sugar, basil, and salt and pepper to taste. Bring to a simmer and then turn the heat down to low. Simmer for about 10-15 minutes to allow the flavors to develop. If you used diced tomatoes, you may want to use an immersion blender to smooth out the sauce or leave it chunkier if that is your preference. Once done, set aside.
- While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna and a little olive oil to prevent sticking. Boil until al dente or about 7 minutes. Drain and set aside.
- Preheat the oven to 350 degrees and grease a 9×13 baking pan.
- Slice the zucchini lengthwise with a mandolin slicer or a sharp knife. Pat them dry and add a little salt and pepper to each slice. Heat a skillet over medium heat and add just enough zucchini so the strips don't overlap. Sear for 3-4 minutes on each side. Work in batches until all the zucchini has been cooked.
- To the same pan you cooked the zucchini in, add the chopped spinach and heat until wilted. Remove and set in a large mixing bowl. Add the ricotta cheese, half the mozzarella, nutritional yeast, salt, pepper, onion, and garlic powder. Mix well. Add additional basil if desired.
- Assemble the lasagna. Place a cup of sauce on the bottom of the pan. Lay down one layer of noodles, one layer of zucchini, and then half the ricotta mix. Repeat the layers a second time. Top with the final layer of noodles, another cup of sauce, and top with the remaining mozzarella cheese.
- Bake for 50-60 minutes until the top is nicely browned. Let sit for 10-15 minutes before serving.
- Store leftovers in an airtight container in the fridge for 3-5 days. Alternatively, you can freeze the lasagna before baking. Once assembled, wrap the lasagna in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months. When ready to bake, preheat to 350 and remove the plastic wrap. Recover with foil. Bake for 40 minutes, remove the foil, and continue baking for another 15 minutes until the cheese is browned and bubbly.
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