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zucchini vegan lasagna
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5 from 4 votes

Vegan Ricotta Zucchini “Lasagna”

Vegan, Low-carb, Gluten-free & Dairy-free!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Keyword: healthy comfort, lasanga, low-carb, ricotta, vegan, vegetarian, zucchini
Servings: 6 servings
Calories: 82.3kcal

Special Equipment

  • Mandoline


  • 1 each Vegan ricotta recipe (See separate recipe)
  • 1 each Tomato basil sauce recipe (See separate recipe)
  • 3-4 each Zucchini or yellow squash longer/thicker ones work best
  • Salt + pepper To Taste


  • Prepare the tomato sauce and ricotta beforehand.
  • Preheat oven to 400 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.
Tried this recipe?Mention @MintPersonalChef or tag #MintPersonalChef!


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


Calories: 82.3kcal