Zucchini Lasagna Recipe (Adaptable for Vegans)

This Zucchini Lasagna Recipe is a lighter, veggie-packed twist on classic lasagna, perfect for anyone craving comfort food without the heaviness. Made with fresh zucchini instead of pasta, it’s naturally gluten-free and easily adaptable for vegans while keeping all the cozy, cheesy vibes.

Why You’ll Love This Recipe

• Rich, savory lasagna flavor with fewer carbs
• Easy to adapt for vegan and dairy-free diets
• Family-friendly and meal-prep approved
• A great way to use fresh, seasonal zucchini

Ingredients

• 3–4 large zucchinis, sliced lengthwise
• 2 cups ricotta cheese (or vegan ricotta)
• 2 cups shredded mozzarella cheese (or vegan mozzarella)
• 1 cup grated Parmesan cheese (or nutritional yeast)
• 1 large egg (optional, omit for vegan)
• 2 cups marinara sauce (vegan if needed)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 1 cup spinach, chopped
• 1 tablespoon dried Italian seasoning
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice zucchinis lengthwise into thin strips. Lay them on paper towels, sprinkle lightly with salt, and rest for 15 minutes to remove excess moisture.
3. Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic.
4. Add bell pepper and mushrooms; cook until tender. Stir in spinach until wilted. Season well.
5. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, and egg (if using). For vegan, use plant-based alternatives and omit egg.
6. Spread marinara sauce in a baking dish. Layer zucchini, cheese mixture, and vegetables. Repeat layers.
7. Finish with sauce and remaining cheese. Cover with foil and bake 30 minutes.
8. Uncover and bake another 20–25 minutes until bubbly and golden. Let rest 10 minutes before slicing.

Tips & Tricks

• Pat zucchini dry thoroughly to prevent a watery lasagna
• Grill or roast zucchini slices for extra flavor
• Add lentils or plant-based mince for extra protein

Details

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-inspired
• Difficulty: Easy
• Dietary Notes: Gluten-free, vegetarian, vegan adaptable

Notes

Serve with a fresh green salad or garlic bread (vegan if needed). Leftovers taste even better the next day.

Nutrition (Approximate per serving)

• Calories: 280
• Protein: 18g
• Carbohydrates: 16g
• Fat: 17g

FAQ

Can I make this fully vegan?
Yes, use vegan cheese alternatives and skip the egg.

How do I avoid watery lasagna?
Salt and drain zucchini well before assembling.

Can I freeze zucchini lasagna?
Yes, freeze baked and cooled portions up to 2 months.

What marinara works best?
A thick, low-sugar marinara gives best results.

Storage

• Refrigerator: Up to 4 days in an airtight container
• Freezer: Up to 2 months
• Reheat: Oven at 350°F or microwave until warm

Similar Recipes

• Vegan Quesadillas (Sheet Pan Recipe)
• Vegan Creamy Sun Dried Tomato Pasta

Zucchini Lasagna Recipe (Adaptable for Vegans)

Thinly sliced zucchini replaces pasta noodles

Layered with vegetables, sauce, and cheese

Easy to make vegan and gluten-free

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Course Main Dish

Cuisine Italian-inspired

Ingredients

  

• 3 –4 large zucchinis sliced lengthwise
• 2 cups ricotta cheese or vegan ricotta
• 2 cups shredded mozzarella cheese or vegan mozzarella
• 1 cup grated Parmesan cheese or nutritional yeast
• 1 large egg optional, omit for vegan
• 2 cups marinara sauce vegan if needed
• 1 tablespoon olive oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 bell pepper diced
• 1 cup mushrooms sliced
• 1 cup spinach chopped
• 1 tablespoon dried Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

 

• Preheat oven to 375°F (190°C).
• Slice zucchinis lengthwise into thin strips. Lay them on paper towels, sprinkle lightly with salt, and rest for 15 minutes to remove excess moisture.
• Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic.
• Add bell pepper and mushrooms; cook until tender. Stir in spinach until wilted. Season well.
• In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, and egg (if using). For vegan, use plant-based alternatives and omit egg.
• Spread marinara sauce in a baking dish. Layer zucchini, cheese mixture, and vegetables. Repeat layers.
• Finish with sauce and remaining cheese. Cover with foil and bake 30 minutes.
• Uncover and bake another 20–25 minutes until bubbly and golden. Let rest 10 minutes before slicing.

Notes

Serve with a fresh green salad or garlic bread (vegan if needed). Leftovers taste even better the next day.

 

Conclusion

This Zucchini Lasagna Recipe proves that comfort food can be wholesome, flexible, and incredibly satisfying. Whether you go classic or vegan, it’s a guaranteed crowd-pleaser you’ll make again and again.