Vegan Zucchini Noodle Lasagna
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.
Prep Time
35 mins
Cook Time
50 mins
Total Time
1 hr 25 mins
 
5 from 3 votes
Vegan Zucchini Lasagna
Course: Main Course, Main Dish
Cuisine: Italian
Keyword: Zucchini Noodle Lasagna
Servings: 6 people
Calories: 175 kcal
Author: Sarah McMinn
Ingredients
Herbed Ricotta
  • 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
Tempeh "Beef"
  • 12 ounces tempeh
  • 1 tbsp soy sauce
  • 1/2 tsp dried sage
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/4 tsp smoked paprika
  • 1/5 tsp pepper
  • 1 tbsp cooking oil
  • 1/2 small yellow onion, diced
  • 2 cloves garlic, minced
Everything Else
Instructions
  1. Preheat the oven to 375. 

  2. 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. 

  3. 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. 

  4. Cut 1" off each end of the zucchinis. Using a mandoline slicer set at .5mm, slice the zucchini lengthwise to get flat lasagna "noodles". 

  5. 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. 

  6. 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. 

  7. Let sit 10 minutes before serving. 

Nutrition Facts
Vegan Zucchini Noodle Lasagna
Amount Per Serving
Calories 175 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 247mg11%
Potassium 547mg16%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 3g3%
Protein 14g28%
Vitamin A 435IU9%
Vitamin C 22mg27%
Calcium 143mg14%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.