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healthy vegan gluten-free lasagna
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5 from 1 vote

Healthy Vegan Zucchini Lasagna (gluten-free)

A healthy vegan zucchini lasagna. This is a warm and comforting recipe to impress! Made with zucchini noodles, instead of traditional. It's gluten-free and a much healthier alternative to the classic lasagna.
Category Main Course, Main Dish
Cuisine gluten-free, Italian, vegan
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 31 minutes
Servings 8 people
Author Hannah Sunderani

Ingredients

For the vegan bolognese:

  • 4 cloves garlic
  • 2.75 cups tomato sauce
  • 2 tbsp tomato paste
  • 1 lemon , juiced (about 4 tbsp)
  • pinch sea salt
  • 1.5 cups green lentils , cooked

For the homemade vegan cheese sauce

  • 1 cup raw cashews , soaked overnight and strained
  • 1/4 cup nutritional yeast
  • 4 cloves garlic
  • 1 lemon , juiced (approx. 4 tbsp)
  • 1 cup water , plus more if needed
  • 1 tsp onion powder (optional)
  • 1/4 tsp salt

Instructions

  • Using a mandolin thinly slice zucchinis to be 1/8 inch thick. Lay out onto paper towel sheets. Place more paper 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, and place in oven for 3 minutes. (You might have to do this in a few batches so as not to overcrowd the tray). Remove and gently flip zucchini slices to bake other side, place back in the oven for another 2 minutes. (This will help to get more moisture out of the zucchini as they contain a lot of water). Remove from oven and let cool slightly, then gently pat out any excess moisture with paper towel.
  • To make your vegan Bolognese: Finely chop garlic and add to a saucepan with tomato sauce, tomato paste, lemon juice and a generous pinch of salt. Bring to a simmer. Pulse lentils in blender (or food processor) and add to a saucepan. Cook sauce for 30 minutes until thick, and liquid is reduced by almost half.
  • Make your homemade vegan sauce. In a blender add soaked cashews (strained), nutritional yeast, garlic, lemon juice, water, onion powder (optional) and salt. Blend until creamy and smooth.
  • Turn oven to 375F/190C, and build your lasagna: In a 8x11 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.

Notes

Using vegan mozzarella in this dish is optional. If not using, just skip during the layering process. I really like the store bought brands Daiya and Violife.
Removing the moisture from the zucchini requires a few additional steps, but is necessary to ensure your lasagna isn’t too watery. Zucchinis contain a lot of water so it’s important to try and get some of the moisture out before baking.
Cashews must be soaked in advanced, otherwise pour boiling water over cashews in a bowl and let sit for 1 hour. If you do not have time for this you can also substitute the cashews for hemp hearts. Hemp hearts require no soaking before use.
Nutrition information is a rough estimate

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