Oven-Baked Vegan Zucchini Lasagna (Not Soggy)

Sep 21, 2019 (Last updated Mar 18, 2024) by Hannah Sunderani

This oven baked zucchini lasagna is vegan, gluten-free and NOT soggy! Made with thinly sliced zucchini for noodles, a simple lentil bolognese and sprinkling of vegan cheese.

But what makes my recipe different from others is that this recipe is not watery and soggy! Using my method of broiling zucchini noodles for a few minutes to release steam, you can ensure a delicious zucchini lasagna with the perfect chewy bite, that holds its shape between the layers!

Certainly it’s a recipe I feel is indulgant but guilt-free! I think you’re going to love it as much as I do. So let me share how to make this kick-ass dinner recipe.

Ingredient Notes:

The ingredients for this recipe are simple and straightforward. You can find everything you need at your local grocery store, which is what I love about it! Here’s what you’ll need:

• Zucchini: the star of this recipe! Thinly sliced zucchini is used as the substitute to lasagna noodles, keeping this recipe gluten-free and low carb. The trick is to slice the noodles lengthwise to be very thin. I like to use a mandoline to do this.
• Lentils: Cooked brown lentils are tossed into the tomato sauce to make a simple bolognese. Lentils are a great meat alternative to beef that’s traditionally found in bolognese – they have a meaty texture and helps make this recipe filling and satiating.
• Cashews: Raw cashews are used to make the vegan cheese sauce for a deliciously creamy layering. It’s the secret ingredient for vegans to achieve a creamy cheesy flavour and texture with this wholesome nut. The raw cashews are soaked in hot water for easier blending. If you’re nut-free you could use a block of medium tofu, but I prefer the taste of the cashew.
• Nutritional yeast: Used to add cheesy flavour and umami to the cashew cheese sauce. Another secret ingredient for achieving full cheesy flavour in vegan dishes! I would not skip this ingredient.
• Shredded Vegan Mozzarella: Although not necessary, this is definitely a nice to have in this dish for an added cheesy layer that really resembles traditional lasagna. I like to use a store-bought shredded mozzarella that promises to be melty and stretchy like Daiya brand, or my personal favourite; Miyokos Creamery.

How to make vegan zucchini lasagna (that’s not soggy!)

There are a few tips and tricks to achieving a stellar vegan zucchini lasagna, that’s not soggy! Zucchinis in general have a high water content, and so the goal is to remove some of the excess water before baking your lasagna. Otherwise it will be too watery.

To do this you’ll want to thinly slice the zucchini using a mandoline, and layer between kitchen towels. Gently press the water out. The next step is to broil the cut zucchini layers in the oven for 5 minutes. This will help to bring out more water from the zucchini. Let zucchini cool slightly, then gently pat out any excess moisture with the kitchen towel.

The remaining of the recipe is simple and straight forward; preparing the lentil bolognese and the vegan cashew cheese and layering in a baking dish to go in the oven! Here’s exactly what you’ll do:

 Watch the how-to video:

Watch the video for how to make this zucchini lasagna on my youtube channel: Vegan Afternoons with Two Spoons.

So there you have it! A comforting zucchini lasagna that’s vegan, gluten-free, delicious and not soggy! I’m sure you will be making this recipe whenever you want a dish to impress your loved ones. This is certainly a plant-based recipe worth sharing!

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

GF

Oven-Baked Vegan Zucchini Lasagna (Not Soggy)

5 from 4 votes

By Hannah Sunderani

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.

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Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 31 minutes minutes

Serves 8 people

Ingredients

Ingredients:

• 3 zucchinis
• 3 cups store-bought shredded vegan mozzarella

lentil bolognese:

• 1/2 cup uncooked green lentils
• 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 cup raw cashews , soaked in hot water
• 1/4 cup nutritional yeast
• 4 cloves garlic
• 2 tbsp lemon juice
• 1 cup water
• 1 tsp onion powder
• 1/4 tsp salt

US CustomaryMetric

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 8×11 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.

Watch The 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

Approvals

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

DID YOU

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and hashtag it #twospoons

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See more step-by-step instructions by visiting the recipe story here!

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