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.
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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 a while, 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.
Recommended Ingredients & Equipment
This recipe is light, refreshing, and delicious. You’re going to love the combination of zucchini with marinara sauce and tempeh beef. So good!
Ingredients & Substitutions
- Oil - Any high heat, neutral flavored oil will do. I recommend coconut or avocado.
- Cashew Ricotta – This homemade vegan ricotta is a blend of raw cashews, water, garlic, nutritional yeast, lemon juice, and salt.
- Herbs & Spices – You will need fresh parsley, chives, and oregano. In addition, you will need dried sage, oregano, parsley, and paprika.
- Tempeh - There is a variety of tempeh. I like multigrain the best. My go-to brands are Lightlife and Trader Joes.
- Soy Sauce - Use Tamari for a gluten-free option.
- Marinara Sauce – Use either store bought or homemade.
- Vegan Parmesan – I recommend Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. If you don’t have access to Violife, you can make your own parmesan.
- Salt and Pepper
For this recipe, I recommend a mandoline slicer. The mandoline allows you to make thin, uniform slices of any fruits and vegetables and while it’s not something I use often, for recipes like this, I am so glad I have one.
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Zucchini Noodle Lasagna
How to make Zucchini Noodle Lasagna
Step One - Make the Cashew Ricotta
Blend together the cashews with nutritional yeast, lemon juice, and a few spices. While I typically recommend using a Vitamix for blended cashew recipes, in this case, since you’re looking for the consistency of ricotta cheese, a food processor works great!
Transfer the cashew ricotta to a small bowl and add minced parsley, oregano, and chives. It’s important to stir this in by hand so that the herbs don’t get completely puréed.
Step Two - Make the Tempeh "Beef"
To make this savory tempeh, combined tempeh with herbs and spices until it resembles ground beef. One the tempeh is well seasoned, sauté it along with garlic and onions for a nutty and savory filling that is hearty, protein-packed, and nutritious.
Step Three - Assemble the Lasagna
Evenly spread ½ cup of sauce over the bottom of a 7x11 pan. You can either use store-bought marinara sauce or make your own at home.
Top with a layer of thinly sliced zucchini noodles. Add a few dollops of herbed ricotta cheese over the noodles. Spread ½ of the tempeh beef over the top.
Top with one more layer of zucchini noodles. Cover with the remaining sauce and finish with vegan parmesan
Step Four - Bake
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.
Remove from the oven and let it sit 10 minutes before slicing and serving.
Serving and Storing
Serving - 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
Storing - Store leftover lasagna in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To eat from the freezer, let the lasagna thaw in the refrigerator overnight before baking it. It will need a little longer in the oven since it will be chilled.
Frequently Asked Questions
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.
More Vegan Lasagna Recipes
- Classic Mushroom Spinach Lasagna
- Butternut Squash and Kale Lasagna
- The Ultimate Meaty Vegan Lasagna
- Roasted Vegetable Lasagna w/ Garlic Herb Ricotta
Vegan Zucchini Noodle Lasagna
- 1 batch cashew ricotta
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh oregano
- 2 tablespoon water
- ⅛ teaspoon pepper
- Preheat the oven to 375.
- Start by making the cashew ricotta. 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 ½ 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.