Filled with homemade cashew ricotta and tempeh “beef”, this gluten-free and vegan zucchini noodle lasagna is a meal that the whole family will love.
I’ve been dreaming up this recipe for a while.
As someone who needs to limit my gluten but LOVES my pasta, life can be a bit of a challenge. But then, a couple of years ago, I started hearing about zucchini noodles and I was beside myself with excitement. Pretty quickly after I discovered that gluten and I were not friends, I got myself a spiralizer and started making vegetable noodles. After experimenting with zoodles for awhile (and discovering how awesome they were), I decided to take my experimenting to the next level. So I dusted off the old mandoline and made some zucchini lasagna noodles.
Gluten-free pasta for days!
Since perfecting this recipe for the blog, I have made it nearly once a week and I feel confident that you’re going to love this vegan Zucchini Noodle Lasagna as much as I do.
How to make Zucchini Noodle Lasagna
Zucchini noodles are great (like, seriously good) but, as you would expect, they do not fill you up in the same way that wheat pasta does. Therefore, I wanted to bulk this zucchini noodle lasagna up for you as much as possible.
Step one – Make the Cashew Ricotta
The first step in bulking up is by using my cashew ricotta. I mix the cashew ricotta with fresh herbs (think: parsley, oregano, and chives) for a delicious cheesy filling. This homemade cheese blend gives the lasagna healthy fats, important protein, extra substance, and, of course, that creamy, rich flavor.
Step two – make the Tempeh “Beef”
I created some savory tempeh to add to the layers of this lasagna. This savory tempeh is made by combining crumbled up tempeh with herbs and spices to resemble ground beef. One the tempeh is well seasoned, I cook it with sautéed garlic and onions for a nutty and savory filling that is hearty, protein-packed, nutritious, and gives you everything you need to make this zucchini noodle lasagna a satisfying and filling meal.
How to assemble a zucchini noodle lasagna
Once the herbed cashew ricotta and savory tempeh are made, the rest of the lasagna is pretty straight-forward. It’s just a matter of layering those perfectly thin slices of zucchini with all your components.
Layer 1 – Sauce. You can either use store-bought marinara sauce or make your own at home.
Layer 2 – Thinly sliced zucchini noodles
Layer 3 – A few dollops of herbed ricotta cheese
Layer 4 – Tempeh beef
Now repeat layers 1-4! Top with One more layer of zucchini noodles and the remaining sauce, top with vegan parmesan, and you’re ready to bake!
Let’s take a look, shall we?
Can vegan zucchini noodle lasagna be made in advance?
Yes! You can make this recipe and then, rather than baking the lasagna, wrap it airtight, and place it in the freezer. For best results, chill the lasagna first in the refrigerator for a couple of hours. Then when you are ready to place it in the freezer, it will freeze quickly. This reduces the chance of freezer burn.
Frozen lasagna can be stored in the freezer for up to 3 months. When you are ready to eat it, let it thaw completely in the refrigerator overnight. Then cook it according to the instructions below.
Serving and storing the vegan lasagna
- Once out of the oven, let the lasagna cool 15 minutes before serving.
- Serve it with fresh herbs and vegan parmesan alongside artisan bread and a big salad
- Uneaten lasagna can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Keyword: Zucchini Noodle Lasagna
Servings: 6 people
Calories: 175 kcal
Author: Sarah McMinn
- 1 batch cashew ricotta
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh oregano
- 2 tbsp water
- 1/8 tsp pepper
Preheat the oven to 375.
Start by making the cashew ricotta according to these instructions. Once it resembles ricotta, add the remaining herbed ricotta ingredients and blend until herbs are well incorporated. Set aside until ready to use.
Crumble up the tempeh in a bowl into small pieces. Mix in soy sauce, herbs, spices, and pepper. Heat cooking oil over medium heat in a heavy bottom pan. Add onions and garlic and sauté for 5 minutes, stirring frequently, until onions are fragrant and translucent. Add seasoned tempeh and sauté until tempeh is lightly browned. Remove from heat and set aside.
Cut 1" off each end of the zucchinis. Using a mandoline slicer set at .5mm, slice the zucchini lengthwise to get flat lasagna "noodles".
Layer a 7x11 pan with 1/2 cup of marinara sauce. Top with one layer of zucchini. Add a layer of herbed ricotta, tempeh beef, and marinara sauce in that order. Repeat once more ending with marinara sauce. Add one final layer of zucchini and marinara sauce. Top with vegan parmesan cheese.
Cover in foil and bake for 35 minutes. Uncover and bake an additional 15 minutes until parmesan is golden brown and sauce underneath is bubbling up.
Let sit 10 minutes before serving.