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Vegan Ricotta Zucchini “Lasagna”

Often times our personal chef clients will request a recipe for a dish they loved and they always get the same answer – we don’t normally use recipes! But you’re in luck because we put together a recipe for our vegan ricotta zucchini lasagna. You’re gonna love it (even if you aren’t vegan) so we obviously highly recommend giving it a try or you could just call us and we’ll make it for you! 😉

Are you vegan? Mint has Vegan meal prep options available. Give us a call to chat about it, we’d love to hear from you!

Vegan Ricotta Zucchini “Lasagna” Recipe


  • 1 vegan ricotta recipe
  • 1 tomato basil sauce recipe
  • 3-4 zucchini (longer and thicker ones work best)
  • Salt + pepper


  • Prepare the tomato sauce and ricotta ahead of time.
  • Preheat oven to 350 degrees.
  • Cut both ends off of the zucchini. Using a mandolin, slice length-wise on a medium thick setting. Make sure the zucchini slice is whole. (about 1/8”-1/4” thick)
  • In a 9X9 glass dish, coat the bottom with a little of the sauce. Line the bottom with zucchini slices, overlapping them slightly. Make two layers, season.
  • Spread half of the ricotta evenly over the zucchini using a spatula. Cover with some of the sauce.
  • Repeat layering with the remaining zucchini with the last layer ending with the remaining tomato sauce. Cover top with vegan parmesan or mozzarella if desired or leave plain.
  • Bake for about 15-20 minutes until the zucchini is just cooked through.
  • Let cool slightly before serving or can be refrigerated and enjoyed within a week.

Tomato basil sauce


  • ½ yellow onion, small dice
  • 4-5 garlic cloves, minced
  • 2 – 15oz cans strained tomatoes
  • Fresh Basil chopped roughly
  • Dried oregano
  • Salt + pepper
  • Olive oil

In a sauce pan on the stove heat 1-2 T. olive oil. Sauté the onions until translucent. Add the garlic and cook 3-4 minutes, stirring occasionally until fragrant. Be careful not to burn. Season with salt, pepper + oregano. Add tomato sauce and about 1-2 T. water. Bring to a light simmer. Adjust seasonings and let simmer 15-20 minutes.

Let cool slightly then add the sauce and fresh basil to a blender or food processor and process until smooth.

Cashew ricotta Recipe


  • 1 1/2 cups raw cashews, soaked in water
  • 1/2 cup water
  • 2 T. lemon juice
  • 1 tablespoons nutritional yeast (optional)
  • 2 garlic cloves
  • Salt + pepper to taste


Soak the cashews for at least 1.5-2 hours in water to cover the cashews

Drain cashews, discarding the water and place all remaining ingredients into a blender or food processor, process until creamy. You can leave a little “chunkier” if you like. Taste and season to your liking with lemon, salt + pepper.

Place in the fridge for about 30 minutes to an hour to stiffen the mixture or use right away if needed. Can be stored in the fridge for up to a week or in the freezer for up to 3-4 weeks.

Makes approx. 16 ounces.

Let us know how it turned out by tagging @MintPersonalChef in your Instagram or Facebook post!

Photographer: Jennifer Causey Food Stylist: Margaret Monroe Dickey Prop Stylist: Claire Spollen

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