Sep 21, 2019 (Last updated Oct 18, 2023) by Hannah Sunderani
This vegan and gluten-free zucchini lasagna recipe is so delicious! 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.
This Zucchini Lasagna is gluten-free, vegan and a much healthier version to the traditional, using thinly sliced zucchini for lasagna noodles.
I love this vegan zucchini lasagna because of its comforting warm flavours. But most of all, I come back to this recipe because it’s a much healthier version to traditional lasagna – swapping traditional noodles for zucchini – for a gluten-free zucchini lasagna! So I don’t have to feel guilty about indulging in this comforting dish over and over.
So, cozy up to a big dish of this healthy vegan zucchini lasagna. You’re going to love it!
I was planning to include this recipe in The Two Spoons Cookbook, but alas – it was a little more Italian than French and so here it is on the blog for you!
This zucchini lasagna follows pretty much the same preparation method as a traditional lasagna. By layering a casserole dish with vegan bolognese sauce, lasagna noodles (in this case zucchini), and homemade cheese sauce (in this case vegan). The only real noticeable difference is in preparing the zucchini noodles.
I will say, that a lasagna recipe requires time – it’s not one of those “recipe-in-20-minutes”, but unless you’re buying a ready-made lasagna, it’s pretty much the same time-requirement as traditional homemade lasagna.
Another easy vegan dinner recipe that’s similar to this is my Stuffed Zucchini Pizza Boats – so definitely give it a try if you’re looking for something fast! I also love my Vegan Baked Ziti which can easily be made gluten-free too.
All-in-all this is one of my favourite gluten-free recipes to make for date-night or a weekend of entertaining. It’s certainly a recipe worth sharing! Whether you’re vegan or not.
Watch my latest video:
Watch the video for how to make this zucchini lasagna on my youtube channel: Vegan Afternoons with Two Spoons.
Or, follow along in the details below.
So, let’s get into how to make the zucchini noodles for this dish. 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.
Now, we’re not quite done. The next step is to lay your zucchini noodles onto a baking tray and place in the oven on broil 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.
I promise this is the most cumbersome part of the recipe! And tbh – it’s really not too tricky.
Now this part is simple: the vegan bolognese. Made by combining garlic, tomato puree and green lentils. And simmering until thickened.
This simple vegan bolognese can also be used as an easy mid-week tomato sauce for quick pasta dishes.
Lucky for you, making this homemade vegan cheese sauce is also simple. The ingredients are:
Just add the ingredients to a blender until smooth and creamy. You won’t believe just how cheesy this vegan sauce is!
To make this recipe less complex I’ve used a store-bought vegan mozzarella cheese in this recipe. However, it’s optional to use.
It’s not always easy to find vegan cheese, but your best bet is at an organic grocers. The brand I used for this recipe is Daiya Mozzarella Shredded Cheese, and I bought it at Wholefoods. I like this brand because it melts well for a stringy style cheese. And it’s similar in texture and taste to real mozzarella. I also like the ingredient list. As it’s minimal and easy to understand.
However, if you can’t find vegan mozzarella cheese at your grocers (or you don’t like the ingredients make-up) than you can can omit the mozzarella altogether and just use my homemade vegan cheese sauce.
Or, if you have a little extra time than I highly recommend layering it with my melty and stretchy vegan mozzarella cheese.
Now for the fun part! Assembling your zucchini lasagna.
It begins by lathering a layer of your vegan bolognese into a casserole dish. Next, layer the zucchini noodles on top, side-by-side to cover.
Then, pour a thin layer of homemade vegan cheese sauce, and sprinkle with a thin layer of vegan mozzarella cheese (optional).
Repeat the process until all your ingredients are used up (ending with the vegan mozzarella cheese or homemade vegan cheese sauce).
Now it’s time to bake!
It’s important to follow the instructions below for removing excess water from your zucchini before baking this vegan zucchini lasagna. Otherwise, the outcome will be too wet.
My method for removing the water from zucchini is flawless, and requires no additional salt.
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 crucial: lay your zucchini strips onto a baking tray and place in the oven on broil for 3 minutes each side to steam. You won’t believe how much water steams out!! Let the zucchini cool slightly, then gently pat out any excess moisture with a kitchen towel.
Be sure to follow the detailed instructions in the recipe below, or see how to make zucchini noodles above for more details.
Not quite… it depends on the size and thickness of your zucchinis. For this recipe I’ve used 3 zucchinis – enough to layer them like noodles.
I’ve sliced my zucchini into noodles using a mandoline. You can also do this by hand, but I find the mandoline is easiest. You can buy mandolines on Amazon. See Shop my Kitchen below for the one I use.
I do not salt the zucchini after slicing, but instead use a different method to remove water content.
After thinly slicing the zucchini using a mandoline, layer them between kitchen towels. Then, gently press the water out. After that, I pop them in the oven on broil for 3 minutes to steam them out. You won’t believe how much steam releases in just a few minutes!
This is a great approach and requires no additional salt. See above on How do you keep zucchini lasagna from being watery above for more details.
Yes! You can freeze zucchini lasagna! Either slice the lasagna and store in individual peices in air-tight containers, or freeze the whole bake after it’s cooled.
This zucchini lasagna can be frozen for up to 6 months. Reheat in the microwave or in the oven, covered at 350F/180C until bubbling (30 minutes).
My recommendation is to freeze this lasagna after baking. But you could freeze before baking, thaw slightly, then bake fully when ready.
To make this recipe less complex, I’ve used a store-bought vegan mozzarella cheese in this dish, but it’s optional.
Fortunately it’s getting easier to find vegan cheeses at generic grocery stores. The brand I used for this recipe is Daiya Mozzarella Shredded Cheese.
If you can’t find vegan mozzarella at your grocers, you can omit this step and just use the homemade vegan cheese sauce.
If you like this recipe for Healthy Vegan Zucchini Lasagna, you might also like:
I’m always asked what items I like to use in the kitchen. So, I’ve included my favourites for making this Healthy Vegan Zucchini Lasagna. You can also find more of my favourite kitchen essentials and products on my Shop page.
Used to slice the zucchinis very thin
This is the blender I use. To pulse the lentils, and blend the homemade vegan cheese sauce.
used as the vegan cheese in this recipe
So there you have it! A comforting zucchini lasagna that’s vegan, gluten-free and delicious. 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.
See more step-by-step instructions by visiting the recipe story here!