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    Home » Recipes » Entrées

    Published: Oct 16, 2022 · This post contains affiliate links and I will be compensated if you make a purchase after clicking through my links.

    Easy Vegan Gluten-Free Lasagna with Zucchini and Spinach

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    vegan gluten-free lasagna slice with sprinkled vegan parmesan cheese in a white plate pin.
    vegan gluten-free lasagna slice with sprinkled vegan parmesan cheese in a white plate pin.
    vegan gluten-free lasagna slice with sprinkled vegan parmesan cheese in a white plate pin.
    VWFGF

    Looking for an easy vegan, gluten-free lasagna recipe that aligns with your healthy eating habits? This one is definitely a winner! With zucchini and spinach, it's packed with nutritious veggies. Plus, the simple tomato sauce bursts with flavor. Your family will love this delicious and healthy meal!

    vegan gluten-free lasagna slice with sprinkled vegan parmesan cheese in a white plate.
    Jump to Recipe - Print Recipe

    Although zucchini is considered a summer squash, and you will definitely get the better-tasting ones during the summer season, they are usually available year-round.

    This vegan zucchini lasagna recipe was inspired by my vegetable casserole made with layers of eggplant, sweet potatoes, cooked lentils, and vegan bechamel sauce. Still, we wanted to make a simpler version made with zucchini and spinach! It is made with homemade tofu ricotta and a simple tomato marinara tomato sauce.

    Jump to:
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥢 How to serve
    • 🍶 Substitutions
    • 📖 Variations
    • 🍽 Equipment
    • 🥡 Storage
    • 💡 Top tip
    • ❓ FAQ
    • 📚 More zucchini recipes
    • 📋 Recipe
    • 🌡️ Food safety
    • 💬 Reviews and Comments

    🧾 Ingredients

    This zucchini lasagna is made with simple ingredients and doesn't even include lasagna noodles to make it extra healthy and low-carb. However, we provide variations below if you want to make it more hearty and include pasta sheets.

    vegan gluten free lasagna ingredients on a table.
    • Zucchni
    • Marinara sauce
    • Spinach
    • Vegan ricotta ingredients: firm tofu, lemon juice, nutritional yeast, olive oil, and salt.

    Optional: pesto and dairy-free parmesan cheese.

    See the recipe card for quantities.

    🔪 Instructions

    Preheat oven to 375 °F (190 °C).

    bucket with freshly sliced zucchini noodles, made with a mandoline.

    Start by cutting the zucchini into thin slices. The easiest way to do this is with a mandoline. (cut lengthwise)

    sprinkle salt on top of the zucchini slices laying on a baking dish.

    Lay the zucchini noodles across a baking sheet and sprinkle coarse sea salt and leave to sit for 15 minutes.

    add all the vegan ricotta ingredients to the food processor.

    Add the tofu, nutritional yeast, lemon juice, olive oil, and spinach to a food processor.

    blend tofu ricotta ingredients in food processor until creamy.

    Blend the vegan ricotta on low speed until well combined into a thick paste 

    add zucchini slices on top of the marinara sauce.

    Start by spreading evenly a thin layer with ¼ of the tomato sauce on the base of the baking dish.

    spread vegan tofu ricotta on top of zucchini slices.

    Then spread a third of the tofu ricotta cheese.

    Hint: Pad-dry the zucchini strips with a paper towel and spread them evenly, slightly overlapping each other.

    add marinara sauce on top.

    Repeat this 2 more times. Then finish with a final layer of zucchini slices and the final layer of tomato sauce.

    uncooked vegan zucchini casserole with vegan pesto dollops on top.

    Add dollops of pesto to the top (optional) and bake uncovered.

    cooked vegetarian zucchini lasagna casserole dish with vegan gluten-free lasagna.

    Hint: garnish with fresh basil.

    vegan zucchini casserole slice with sprinkled vegan parmesan cheese in a white plate.

    🥢 How to serve

    We love making this recipe as the main holiday dish and pairing it with festive side dishes like maple-glazed carrots, roasted vegetables, or a kale salad with maple balsamic dressing.

    It is common to eat saucy pasta dishes in Italy, which include a nice piece of rustic bread, as long as you don't follow a Gluten-free diet.

    🍶 Substitutions

    • Tofu - use firm or extra-firm tofu and drain, but don’t press it. The water content inside the tofu will help the ricotta filling blend.
    • Tofu Ricotta cheese - you can use alternative cashew or almond-based vegan ricotta cheese.
    • Marinara sauce - you can make your marinara sauce, use store-bought one, or simply use good quality tomato sauce (passata) and season it with Italian seasoning or dried basil.
    • Vegan pesto - we love our basil pesto, but kale or arugula pesto works perfectly on this recipe.
    • Zucchini - although zucchini is at the heart of this recipe since it has a bland flavor, you can substitute it with other summer squashes with similar textures, such as cousa, pattypan, or yellow summer squash.

    📖 Variations

    • Mushrooms - if you want to add extra veggies, go for raw sliced mushrooms or sauteed mushrooms.
    • Spicy - add 1 teaspoon of red pepper flakes to the ricotta mixture while in the blender.
    • Chunky - add crumbled vegan sausage in between the lasagna layers.
    • Cheesy - instead of vegan parmesan, you can use your vegan grated cheese of choice, like vegan mozzarella cheese.
    • Zucchini - instead of salting the zucchini to get rid of their excess moisture, you can make the zucchini grilled; then use the grilled zucchini after each layer of marinara sauce. Another option is to bake them briefly in the oven using parchment paper to avoid them from sticking.
    • Lasagna noodles - if you which to add pasta and make it more similar to traditional lasagna but still keep it gluten-free, look for gluten-free lasagna noodles in addition to the zucchini noodles; otherwise, you can make your own pasta sheets. Simply add each layer after each layer of tomato sauce and before the thinly sliced zucchini.

    🍽 Equipment

    • Mandoline slicer - if you don’t have a mandolin, the best alternative is a potato peeler which you can use by applying quite heavy pressure to peel thick slices. Otherwise, use a sharp knife and cut as thinly as possible.
    • Food processor - you can also use a blender, immersion, or nutribullet.
    • Casserole dish - if you have a smaller or larger baking sheet.

    🥡 Storage

    • Fridge – store vegan lasagna in an airtight container for up to 3 days.
    • Freezer – can be stored in an airtight container for up to 3 months.

    💡 Top tip

    If you want a thicker vegetarian zucchini lasagna, simply double the recipe's quantities, making a double-decker dish. Bake for an additional 5-10 minutes.

    ❓ FAQ

    How do you cut zucchini for lasagna without mandoline?

    If you don’t have a mandolin, the best alternative is a vegetable peeler which you can use by applying quite heavy pressure to peel thick slices.
    Otherwise, use a sharp knife and cut as thinly as possible.

    Why is my zucchini lasagna watery?

    Make sure to salt the zucchini to draw out water, and then they must be dried. Otherwise, the lasagne will come out too watery. The slices will be more delicate once the water has been drawn out, so be careful, but this step is necessary and shouldn’t be missed.

    Can zucchini lasagna be made ahead of time?

    Yes. Simply freeze and then thaw overnight. Then heat in a preheated oven to 200 °F or 100 °C, with a couple of tablespoons of water for 15-20 minutes. Make a small cut right in the middle and check the temperature with a kitchen thermometer or your finger. The inner temperature should be about 165 °F.

    Is it better to use fresh or frozen spinach in lasagna?

    Fresh spinach generally has a more intense flavor than frozen spinach, but it can also be more expensive and might not be as readily available in some areas. Frozen spinach is cheaper and can be easier to find, but it can also have a slightly weaker flavor than fresh spinach. Ultimately, it's up to personal preference which type of spinach you use in your lasagna.

    Can you freeze zucchini lasagna?

    Absolutely! Zucchini lasagna is a great dish to freeze because it contains all the same ingredients as traditional lasagna but is much lighter and lower in calories.
    Freezing zucchini lasagna does not require any special preparation - simply assemble the dish as you normally would and then tightly wrap it with plastic wrap or foil before placing it in an airtight freezer container. To reheat, thaw completely overnight in the refrigerator, then bake according to your recipe instructions.
    When freezing zucchini lasagna, there are several key tips to keep in mind that will help ensure its success.
    First, use a wide shallow container so that all of the layers remain intact when frozen.
    Second, adding extra sauce on top helps protect it from drying out while stored in the freezer.
    Finally, be sure to label and date everything before freezing so that you know exactly what is inside and how long it has been there for future reference. Following these simple tips will guarantee delicious results when it’s time to serve your freshly thawed zucchini lasagna!

    vegan zucchini lasagna slice with sprinkled vegan parmesan cheese in a white plate.

    📚 More zucchini recipes

    Try out this lemony winter risotto made with lemon zest, a simple and delicious crowd-pleaser.

    This stuffed Lebanese zucchini made with Middle-Easter 7 spice mix is another winner made with this delicious squash.

    Finally, if you love ceviche but haven't tried a vegan version, this vegan ceviche is for you.

    ⭐ If you try this wonderful recipe for vegan zucchini lasagna, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    vegan gluten-free lasagna featured

    Easy Vegan Gluten-Free Lasagna with Zucchini and Spinach

    Gus
    This vegan gluten-free lasagna is easy to make, healthy, and delicious. Made with zucchini, spinach, and a creamy sauce, it's perfect for a weeknight dinner. – it’s Gluten-free, dairy-free, and WFPB.
    5 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Main Course
    Cuisine Healthy, Italian-Inspired
    Servings 4 servings
    Calories 206 kcal

    Equipment

    white ceramic casserole dish.
    (affiliate link)
    Ceramic baking dish (affiliate link) 12" x 7" (30 x 20 cm)
    May favorite food processor: Cuisine Art
    (affiliate link)
    Food Processor (affiliate link)
    yellow lemon press.
    (affiliate link)
    Lemon press (affiliate link)
    mandoline.
    (affiliate link)
    Mandoline (optional) (affiliate link)

    Ingredients
     
     

    • 19 oz zucchini 2 medium zucchinis
    • 15 oz marinara sauce
    • 9 oz extra-firm tofu
    • 1 ½ tablespoons nutritional yeast
    • 1 ½ tablespoons lemon juice
    • 1 ½ tablespoons olive oil omit if following a WFPB diet
    • ½ cups fresh spinach
    • ¼ teaspoons salt plus extra for salting zucchini

    Optional:

    • 2 tablespoons vegan basil pesto
    • vegan Parmesan Cheese
    Prevent your screen from going dark

    Directions
     

    • Start by cutting the zucchini into thin slices. The easiest way to do this is with a mandoline.
    • Preheat the oven to 375 °F (190 °C).
    • Once you have the thin slices of zucchini, lay them across chopping boards or baking trays and liberally sprinkle salt on them and leave to sit for 15 minutes. This helps to remove water from the zucchini, so the lasagne isn’t too wet.
    • Make the tofu ricotta. Meanwhile, add the tofu, nutritional yeast, lemon juice, olive oil, and spinach to a food processor. Blend on low speed until well combined into a thick paste – it shouldn’t be dry and crumbly or too wet. If it’s too dry, add a little water or extra olive oil, but only a very small amount at a time until it stops looking dry.
    • Salt zucchini. After the zucchini has sat for 15 minutes, carefully dab the slices with paper towels to remove the salt and water that has been released. Optional: rinse them off to ensure all the salt has been removed, but still dab them dry afterward with paper towels.
    • To build the lasagne, start by spreading ¼ of the marinara on the base of the casserole dish. Then add slices of zucchini, slightly overlapping each other. Followed by ⅓ of the tofu ricotta. Repeat this 2 more times. Then finish with a final layer of zucchini slices and the final ¼ of the marinara sauce. Add dollops of vegan pesto to the top (optional). So the layers should be as follows:
      1. Marinara sauce 2. Zucchini 3. Ricotta
    • Continue in that order and finish with marinara sauce and pesto sauce on top.
    • Bake in the oven for 45 minutes uncovered, turning halfway.
    • Optionally add vegan parmesan to the top, then return to the oven for another 15 minutes.
    • Leave to sit for 15 minutes before slicing and serving.

    Nutrition Facts

    Calories: 206kcalCarbohydrates: 15gProtein: 11gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 776mgPotassium: 928mgFiber: 5gSugar: 8gVitamin A: 1241IUVitamin C: 36mgCalcium: 67mgIron: 3mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!
    Nutrition Facts
    Easy Vegan Gluten-Free Lasagna with Zucchini and Spinach
    Amount per Serving
    Calories
    206
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    4
    g
    Sodium
     
    776
    mg
    34
    %
    Potassium
     
    928
    mg
    27
    %
    Carbohydrates
     
    15
    g
    5
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    1241
    IU
    25
    %
    Vitamin C
     
    36
    mg
    44
    %
    Calcium
     
    67
    mg
    7
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
     
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    🌡️ Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with a high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    ood ventilation when using a gas stove

    See more guidelines at USDA.gov.

    More Vegan Main Dish Recipes

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      Recipe Rating




    1. nancy says

      October 16, 2022 at 12:13 pm

      5 stars
      this zucchini and spinach vegan pasta is just what i needed to end the week. So creamy and satisfying

      Reply
      • Gus says

        October 16, 2022 at 5:14 pm

        Thank you for trying our Vegetarian Lasagna, Nancy! We're glad to hear that you enjoyed the flavor profile and found it to be the perfect weekend ender!

        Reply
    2. Janessa says

      October 16, 2022 at 2:11 pm

      5 stars
      Topping lasagna with pesto is genius! Such a flavourful lasagna and I love how much lighter it is using zucchini in place of pasta.

      Reply
      • Gus says

        October 16, 2022 at 5:13 pm

        Thank you for trying our Zucchini Pesto Lasagna Janessa! We're so happy to hear you enjoyed it and that you think the pesto added a lot of flavor. We love using zucchini in place of pasta because it is a great way to lighten up the dish while still keeping all the delicious flavors. Thank you for sharing your thoughts on our recipe, we hope you'll give it a try again soon.

        Reply
    3. Dannii says

      October 16, 2022 at 2:28 pm

      5 stars
      What a delicious veggie packed lasagna. So much flavour.D

      Reply
    4. Rachel says

      October 17, 2022 at 1:01 pm

      5 stars
      Love the use of zucchini as the lasagna noodles! I'm always looking for ways to add more veggies to my diet and this is perfect!

      Reply
    5. Holly says

      October 17, 2022 at 5:38 pm

      5 stars
      Hearty and healthy - this is a wonderful autumn meal! Thank you!

      Reply
    6. Andrea says

      October 17, 2022 at 11:42 pm

      5 stars
      love this zucchini and spinach-packed lasagna! so so tasty and perfect for a weeknight dinner!

      Reply

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