Zucchini Noodle Vegetable Lasagna (High Protein Recipe)

Are you looking for a lighter, healthier twist on a classic lasagna recipe? This Zucchini Noodle Vegetable Lasagna is a low-carb zucchini lasagna packed with delicious layers of zucchini, creamy vegan ricotta, and rich marinara sauce. Whether you’re avoiding traditional noodles or simply want to try something new, this vegan lasagna is the perfect dish for you and your whole family. Let’s walk through how to make it with simple, basic ingredients that offer amazing flavor without the heaviness of pasta.

Ingredients & Substitutions

This zucchini lasagna recipe uses fresh, plant-based ingredients that you can easily swap if needed.

• Zucchini ribbons: Instead of using regular lasagna noodles, we’ll slice zucchini into thin strips using a mandolin slicer or sharp knife. If zucchini isn’t available, try using yellow squash or eggplant.
• Vegan ricotta: A blend of cashews and tofu creates a delicious, dairy-free alternative. You could also use cottage cheese or almond-based ricotta for a different texture.
• Marinara sauce: A simple tomato sauce ties everything together. If you’re feeling adventurous, try making a meat sauce with ground beef or ground turkey for more protein.
• Fresh herbs: Fresh Basil and parsley add that finishing touch of flavor. Fresh herbs always make a dish pop, especially in a vegetarian lasagna like this.

Why Zucchini is the Perfect Noodle Substitute

Zucchini is not just a staple in many zucchini recipes, but it’s also a fantastic low-carb alternative to pasta. By using zucchini instead of traditional lasagna noodles, you cut down on carbs while still getting that layered lasagna experience. It’s also great for anyone avoiding gluten. Plus, zucchini adds a subtle sweetness that pairs beautifully with the savory tomato sauce.

How to Prepare Zucchini Noodles

To make zucchini noodles or zucchini ribbons, you’ll need a mandolin slicer or vegetable peeler. Here’s the easiest way to prepare them:

1. Cut off both ends of your medium zucchini.
2. Use the slicer or peeler to create thin, long inch slices. These will serve as the “noodles.”
3. Lay the slices in a single layer on paper towels and sprinkle with salt to draw out the extra moisture.
4. Let them sit for about 20 minutes, then blot with more paper towels to remove as much liquid as possible. This helps avoid excess water during baking.

Cashew Tofu “Ricotta” Cheese Filling

This vegan ricotta filling is super easy to make and gives you that creamy layer without any dairy. It’s made by blending tofu, raw cashews, nutritional yeast, and fresh lemon juice for tang. Here’s how you can do it:

1. Soak cashews in boiling water for 10 minutes, then drain.
2. In a medium bowl, combine cashews, tofu, lemon juice, nutritional yeast, and salt.
3. Blend the mixture in a high-powered blender until smooth.

This filling provides an amazing flavor and is a great dairy-free option for those looking to cut down on animal products. Plus, it’s high in protein and healthy fats, making it perfect for a filling meal.

Helpful Tools for Making Zucchini Noodle Vegetable Lasagna

To make this zucchini lasagna recipe, a few kitchen tools can help ensure you get the best results:

• Mandolin slicer: For perfectly even zucchini slices.
• Baking dish: Use a 9×13-inch casserole dish for even layers.
• Baking sheet: Helpful for salting the zucchini slices and letting them release moisture before layering.
• Sharp knife: To cut vegetables and herbs with precision.
• Grill pan: Optional, but grilling the zucchini first can reduce moisture and enhance the flavor.
• Aluminum foil: To cover the dish while baking to avoid over-browning.

Step-by-Step Instructions for Zucchini Noodle Vegetable Lasagna

1. Preparing the Zucchini Noodles

• Use your mandolin slicer or vegetable peeler to slice zucchini into thin planks.

• Place the zucchini in a single layer on a baking sheet lined with paper towels and sprinkle them with salt.

• Let the slices sit for 20 minutes to draw out the excess water, then blot dry with more paper towels.

2. Making the Vegan Ricotta

• In a food processor, blend tofu, soaked cashews, nutritional yeast, lemon juice, and Italian seasoning. Blend until smooth, stopping to scrape down the sides as needed.

3. Assembling the Lasagna

• Preheat the oven to 400°F.

• In a casserole dish, spread a thin layer of marinara sauce at the bottom of the pan.

• Add a layer of zucchini, followed by a layer of vegan ricotta and marinara sauce.

• Repeat the process, alternating layers of zucchini, ricotta, and sauce until all ingredients are used.

• For the second layer, sprinkle some vegan mozzarella on top for a cheesy finish.

4. Baking the Lasagna

• Cover the dish with aluminum foil and bake for 40-45 minutes until bubbly and golden brown.

• For the last 5 minutes, remove the foil and broil the top until it becomes crispy and golden.

Avoiding Watery Zucchini Lasagna

Zucchini lasagna can sometimes turn out watery due to the high water content in zucchini. But don’t worry—by salting the zucchini slices beforehand and blotting with paper towels, you can remove most of the excess liquid. Another tip is to slightly grill or roast the zucchini slices on a grill pan before assembling the lasagna. This helps remove even more moisture.

Serving Suggestions

Serve your lasagna warm, garnished with fresh herbs like basil or parsley. Pair it with a side of sauteed mushrooms or a simple salad for a complete meal. This dish is perfect for feeding the whole family or even impressing guests at a dinner party.

Storing and Reheating The Zucchini Noodle Vegetable Lasagna

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, either pop it in the oven or microwave it on medium heat. It tastes even better the next day as the flavors meld together.

FAQs

Can I use other vegetables instead of zucchini for this lasagna?

Yes! You can substitute zucchini with vegetables like eggplant or yellow squash for a similar texture. Just make sure to follow the same steps to remove the excess moisture, as these vegetables also contain a lot of water.

How can I prevent my zucchini lasagna from being watery?

To avoid a watery lasagna, salt the zucchini slices and let them sit for about 20 minutes to release excess moisture. Blot the slices with paper towels before layering them. You can also grill or roast the zucchini beforehand for best results.

What’s the best way to reheat zucchini lasagna?

To reheat, place the lasagna in the oven at 350°F, covered with foil, for about 15-20 minutes. If you’re in a hurry, you can also microwave it on medium heat, but oven reheating will give you the best results.

Zucchini Noodle Vegetable Lasagna

This vegan Zucchini Noodle Vegetable Lasagna is a high-protein recipe featuring cashew ricotta, marinara sauce, and zucchini slices, offering a plant-based twist on a classic dish.

5 from 3 votes

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main, Main Course

Cuisine American, Fusion, Italian

Servings 6 to 8 people

Ingredients

  

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Lasagna

• ▢ 4 large zucchini (or 6 small)
• ▢ salt
• ▢ 3 cups marinara sauce (1 standard jar)
• ▢ 1 cup grated mozzarella (vegan)

Tofu Cashew "Ricotta" cheese filling

• ▢ 1 block extra firm tofu
• ▢ 1 cup raw, unsalted cashews
• ▢ ½ cup nutritional yeast
• ▢ ¼ cup fresh lemon juice
• ▢ 1 tbsp Italian seasoning
• ▢ 1 ½ tsp salt
• ▢ ¼ cup water

Instructions

 

• Start by soaking the cashews in boiling water for 10 mins. Drain the water once they have soaked.

Preparing the Zucchini Noodles

• Start by cutting the ends off each zucchini then use a mandolin slicer or vegetable peeler to cut the zucchini into thin long planks.
• Set the zucchini slices directly onto a clean kitchen towel or paper towel.
• Sprinkle all of the zucchini slices with a little salt. This will help draw out the excess moisture. If you skip this step the lasagna could turn out quite watery. Keep in mind that zucchini noodle lasagna will always be a bit more watery than one that uses wheat noodles.
• Allow the zucchini to sit for around 20 minutes or until beads of water appear. Blot them dry using another clean towel or paper towel. Absorb as much of the moisture as you can.

Preparing the Cashew Tofu "Ricotta"

• Into a high-powered blender or food processor, add in the tofu, lemon juice, soaked and drained cashews, nutritional yeast, water, Italian seasoning and salt. Add 1 tbsp of lemon zest if desired.
• Stop to scrape down the sides as needed and keep blending until smooth and creamy.
• Now, pre-heat the oven to 400 degrees.

Assembling the Lasagna

• In a 9x13inch baking dish, add ½ cup of pasta sauce, then a layer or 2 of the zucchini noodles. I like to double stack the zucchini noodles to give it more structure.
• Next, add a thin layer of the ricotta on top of the zucchini noodles.
• Repeat this process adding pasta sauce, zucchini noodles, and riccotta until all the ingredients have been used.
• Finally, top with a generous about of grated mozzarella and bake for 40-45 minutes or until bubbling and golden brown on top.
• Broil the top on high to get the cheese golden brown, melted and slightly crispy.
• Allow the lasagna to cool for 20-25 minutes before serving so that it sets slightly. This will make it easier to cut and serve.
• Buon appetito! Enjoy!

Notes

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice. 

Nutrition

Serving: 280g | Calories: 525kcal | Carbohydrates: 32g | Protein: 32g | Fat: 38g | Saturated Fat: 6.5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 14g | Sodium: 875mg | Potassium: 900mg | Fiber: 8.6g | Sugar: 11g | Vitamin A: 234IU | Vitamin C: 42mg | Calcium: 225mg | Iron: 5.6mg

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Conclusion: Zucchini Noodle Vegetable Lasagna

This Zucchini Noodle Vegetable Lasagna is a new favorite way to enjoy a classic Italian dish without the heaviness of traditional noodles. It’s a perfect low-carb and vegetarian lasagna alternative that still delivers on flavor and comfort. With its rich marinara, creamy ricotta, and tender zucchini layers, it’s sure to become one of your favorite things to make!

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