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gluten-free zucchini lasagna cut into sqaures and places on a white plate. Topped with fresh basil.
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Easy Zucchini Lasagna Recipe (Not Soggy)

This vegan and gluten-free zucchini lasagna recipe is so delicious - and not soggy! With a vegan cheese sauce and zucchini noodles, this is a nourishing and impressive alternative to classic lasagna. It’s the perfect vegan lasagna recipe.
Course Main Course, Main Dish
Cuisine American, gluten-free, Italian, vegan
Diet Gluten Free, Low Salt, Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 31 minutes
Servings 8 people
Calories 435kcal

Ingredients

vegan bolognese:

  • 2 3/4 cups tomato sauce
  • 2 tbsp tomato paste
  • 4 cloves garlic , finely chopped
  • 2 tbsp lemon juice
  • 1/4 tsp sea salt

vegan cheese sauce:

  • 1/4 cup nutritional yeast
  • 4 cloves garlic
  • 2 tbsp lemon juice
  • 1 cup water
  • 1 tsp onion powder
  • 1/4 tsp salt

Instructions

  • Fill a medium pot with water and bring to a boil, add the green lentils and cook for 20 minutes, or until soft. Strain and place to the side.
  • Soak the cashews in a small bowl with hot water. Place to the side.
  • Using a mandolin thinly slice zucchinis to be 1/8 inch thick. Lay out over a kitchen towel. Place another kitchen towel on top and gently press the water out of zucchini as best you can.
  • Turn oven to broil and line baking tray with parchment paper. Lay zucchini slices onto tray without crowding (I used two baking trays). Place the trays (one by one), in the oven for 3 minutes to release steam. Remove and gently flip the zucchini slices to steam the other side in the oven for another 3 minutes. (This removes a lot of excess water, which stops the bake from being soggy!). Transfer zucchini slices back to kitchen towel and gently pat to absorb any excess moisture.
  • To make your vegan bolognese: In a saucepan add the cooked lentils, tomato sauce, tomato paste, garlic, lemon juice and salt. Cook on a low simmer for 15 to 20 minutes until slightly thickened.
  • Make the vegan cheese sauce: Strain the soaked cashews and add to the blender with, nutritional yeast, garlic, lemon juice, water, onion powder and salt. Blend until creamy and smooth, about 1 minute.
  • Turn oven to 375F/190C, and build your lasagna: In a 8x11 casserole, spread a thin even layer of vegan Bolognese on the bottom and layer the zucchini on top to cover. Pour a thin layer of homemade vegan cheese sauce over top of zucchini. Then sprinkle with a thin layer of vegan mozzarella cheese. Repeat the process until all your ingredients are used up (ending with the vegan mozzarella cheese, or homemade vegan cheese sauce).
  • Cover with foil and bake zucchini lasagna for 30 minutes. Then remove foil and bake for another 20 minutes. Let lasagna sit for 10-15 minutes before serving.

Video

Notes

Recipe will keep for up to one week. Store in the fridge in an air-tight container. Simply reheat. 
Or, zucchini lasagna can be frozen for up to 3 months. Reheat in the microwave or in the oven, covered at 350F/180C until bubbling (30 minutes).
Removing the moisture from the zucchini requires a few additional steps, but is necessary to ensure your lasagna isn’t too watery. Zucchini contains a lot of water so it’s important to try and get some of the moisture out before baking! (It's well worth the effort)
Nutrition information is a rough estimate

Nutrition

Calories: 435kcal | Carbohydrates: 54g | Protein: 19g | Fat: 17g | Saturated Fat: 4g | Sodium: 979mg | Potassium: 1118mg | Fiber: 19g | Sugar: 8g | Vitamin A: 590IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 7mg