Oven-Baked 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 roasting the zucchini noodles on broil before using, 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.
Or, follow along in the details below.
Prepare the zucchini noodles:
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.
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.
Make vegan bolognese:
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.
Assembling zucchini lasagna:
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!
Watch the how-to video:
Watch the video for how to make this zucchini lasagna on my youtube channel: Vegan Afternoons with Two Spoons.
Can you freeze zucchini lasagna?
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.
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.
Oven-Baked Zucchini Lasagna (Not Soggy)
Ingredients
- 1/2 cup uncooked green lentils
- 1 cup raw cashews
- 3 zucchinis
- 3 cups vegan mozzarella , grated
vegan bolognese:
- 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:
- 1/4 cup nutritional yeast
- 4 cloves garlic
- 2 tbsp lemon juice
- 1 cup water
- 1 tsp onion powder
- 1/4 tsp salt
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
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
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YUM!!! This is for sure one of my new favourites! It took quite a while to make, but the payoff was more than I could have asked for! I had low expectations for myself while making this, because it was my first time at attempting a vegan/gluten free lasagna, but I was SO surprised at how well it turned out! It tasted amazing, I made it and knew the ingredients in it, however, it tasted so much like a traditional lasagna, I could hardly believe it! I absolutely love this recipe.
Krystal I’m so glad you enjoyed this recipe!! Yes, it’s definitely quite a bit of work prepping the zucchini and then making sauce and cheese. But isn’t it so delicious!? I love to make this recipe when I have more time in the kitchen, for a dish to really impress. I’m thrilled you enjoyed it as much as we do. 🙂