Zucchini Lasagna


  • 2-3 medium size zucchini
  • 1 1/2 cups vegan ricotta cheese
  • 2 cups veggie meat (crumbles) (cooked and seasoned)
  • 24 oz. marinara sauce
  • 7 oz. vegan shredded mozzarella cheese (I prefer Daiya)
  • Dried parsley
  • Salt (to sweat the zucchini)


  • Preheat the oven to 350° F.
  • Slice the zucchini lengthwise into thin slices.
  • Line a baking sheet with paper towels.
  • Place the slices on the paper towels.
  • Sprinkle some salt on each slice and let it sweat for about 5 minutes.
  • Pat the slices with a paper towel to absorb the sweat.
  • Spread 1/2 cup of marinara sauce onto the bottom of a 9×13-inch baking dish.
  • Place a layer of zucchini slices on top of the pasta sauce.
  • Add a layer of ricotta cheese.
  • Add a layer of veggie crumbles.
  • Add a layer of marinara sauce.
  • Repeat these layers one more time.
  • Top the lasagna with a final layer of zucchini slices and marinara sauce.
  • Add mozzarella cheese and parsley.
  • Cover the baking sheet with foil.
  • Place the lasagna in the oven and bake for 45-50 minutes.
  • Remove the foil and bake for another 15 minutes.
  • Let it cool and set for at least 10 minutes before cutting and serving.
  • Serve with a fresh loaf of bread.

I served it with a piece of fresh baked artisan bread. The recipe for the bread is here https://wp.me/pcOthW-pX.

Buen provecho!

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