Zucchini Lasagna

This zucchini lasagna recipe is packed with vegetables! I blend zucchini into the creamy filling and layer zucchini planks into the lasagna itself.

Zucchini Lasagna Recipe

I shared this zucchini lasagna recipe in my first cookbook, but I loved it so much that I had to share it here too! If you’re looking for a fresher spin on the classic comfort food, you have to try this recipe.

My Favorite Zucchini Lasagna Recipe

This zucchini lasagna is a low-carb, gluten-free, extra-veggie twist on traditional lasagna. It’s totally vegetarian, so you won’t find any meat sauce, ground beef, or ground turkey here.

Instead, this lasagna is seriously packed with zucchini. I use it in two ways in this recipe:

  1. First off, thin zucchini slices replace half of the regular lasagna noodles.
  2. I also blend zucchini into the “ricotta” filling. That’s right! I don’t actually use any ricotta cheese in this recipe. Instead, zucchini, walnuts, tofu, lemon juice, and spices blend together to create a thick, creamy ricotta-like filling.

The result is just as tasty as a traditional lasagna, but far fresher. It’s a perfect meal for zucchini season!

Spreading tomato sauce in casserole dish

How to Make Zucchini Lasagna Less Watery

Zucchini is famously packed with moisture. That’s why we love it in zucchini muffins and zucchini bread!

But in zucchini lasagna, all that moisture can be challenging. If you’ve ever made zucchini lasagna before, you might know that it can easily turn out watery.

Here’s how I control the moisture in this zucchini lasagna recipe:

  1. I use some regular noodles. Instead of making this recipe entirely with zucchini noodles, I use some brown rice pasta. It soaks up some of the moisture from the zucchini.
  2. I use diced tomatoes instead of marinara sauce to add less moisture.
  3. I let the lasagna rest for 10 minutes after baking. The resting time gives the pasta a chance to absorb liquid that the zucchini releases while baking, resulting in a cleaner slice.

Layering lasagna in baking dish

How to Make Zucchini Lasagna

You can find the complete zucchini lasagna recipe with measurements at the bottom of this post. For now, here’s an overview of how it goes:

First, make the “ricotta” filling. You’ll blend some chopped zucchini in a food processor with walnuts, garlic, tofu, lemon juice, oregano, red pepper flakes, and basil until the mixture is thick and creamy.

Next, prep the noodles. Cook the regular lasagna noodles (I use gluten-free brown rice ones) according to the package instructions. Use a sharp knife to slice the zucchini lengthwise into thin planks.

Assembling zucchini lasagna

Then, assemble the lasagna. Spread a third of the tomatoes at the bottom of a 9×13-inch casserole dish. Top them with half the noodles, followed by half the ricotta mixture and half the zucchini.

Repeat the layers, topping the lasagna with the remaining tomatoes and grated pecorino cheese.

Finally, bake the lasagna. Cover it with foil and bake for 15 minutes at 375°F. Then, uncover it and bake for another 20 to 30 minutes, or until the zucchini is tender and the cheese is bubbling.

Let stand for 10 minutes before slicing and serving. Enjoy!


  • Make it vegan. Skip the cheese on top, or top the lasagna with your favorite shredded vegan cheese.
  • Make it cheesier. If you love cheese, use 1 1/2 cups pecorino instead of 1. Feel free to mix in Parmesan cheese or mozzarella cheese too!

Zucchini Lasagna recipe

More Favorite Zucchini Recipes

If you love this zucchini lasagna, try one of these zucchini recipes next:

5.0 from 14 reviews

Zucchini Lasagna

Prep time
Cook time
Total time
This zucchini lasagna recipe uses zucchini two ways! I blend it into the creamy filling and layer zucchini planks into the lasagna itself.
Recipe type: Main dish
Serves: 4
Zucchini Tofu Ricotta: (can be made ahead)
  • ¼ cup chopped walnuts
  • 2 garlic cloves
  • 7 ounces extra-firm tofu
  • ½ cup chopped zucchini
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • ½ cup chopped fresh basil
  • ½ teaspoon sea salt, more to taste
  • freshly ground black pepper
For the Lasagna:
  • 5 ounces brown rice lasagna noodles
  • Extra-virgin olive oil, for drizzling
  • 1 (14.5 ounce) can diced fire-roasted tomatoes
  • 2 zucchini, sliced into thin planks
  • 1 cup grated pecorino cheese
  • Sea salt and freshly ground black pepper
  1. Preheat the oven to 375°F.
  2. Make the Zucchini Tofu Ricotta: In a food processor, combine the walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, salt and pepper and process to a spreadable consistency. Add more salt and pepper as desired.
  3. Prepare the pasta according to the instructions on the package, cooking until al dente.
  4. Assemble the lasagne: Drizzle a 9x13-inch baking dish with olive oil, then layer ingredients as follows:
  5. First layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
  6. Second layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
  7. Top with the remaining ⅓ tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.
  8. Bake covered for 15 minutes. Uncover and bake for 20 to 30 minutes more, or until the zucchini is tender, but still has a bite, and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.
To make this vegan, use vegan cheese, or skip the cheese on top. If you skip the cheese, you may want to season the lasagna a bit more salt and pepper.



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Rate this recipe (after making it):  

  1. Lena

    I was a little worried it wasn’t going to be saucy enough, as I used gluten free rice lasagna ready to bake, but, Oh wow! The flavor was perfect! The ready bake noodles, excellent. New favorite right here.

    • Jeanine Donofrio

      I’m so glad you loved it!

  2. Wendy

    Wow! This lasagna recipe is so delicious .
    Even my carnivore husband said it was one of the top three lasagnas he’s ever eaten.

    I used vegan mozzarella on top. I think I would increase the tofu portion. That tofu ricotta is to die for.

    • Jeanine Donofrio

      Wow, top 3, I’m so glad you both loved it!

  3. Lori

    This was delicious and so easy to create! I doubled the tofu portion and used all zucchini instead of adding noodles and it still was delicious! Thank you for creating recipes that are easily adaptable to what I have on hand!

  4. Beth

    I have made this multiple times ( and not just in season!!) it is soooo good. I make a double recipe and use the “ ricotta “ spread thick on toast topped with tomatoes . Outstanding.

  5. Hope

    This is so delish. Used regular lasagne noodles. And roasted tomatoes with garlic. Just a dash of cheddar cheese and had to use dried basil. Darn covid is making a mess of shopping.
    Thank you

  6. lexi

    I find that the tomatoes somewhat pickle the zucchini. Has this happened to anyone else before? This recipe is otherwise delicious!!! I love the tofu ricotta.

  7. Ainsley

    I live this recipe but felt like one can of the roasted toamto sauce wasnt quite enough. I also think Ill add another layer. Overall though I LOVED this and cant wait to make it again.

  8. Tory

    I followed this recipe exactly and it made the most perfect dinner party dish for 4. So delicious, the ricotta misctute is a revelation – well done and thank you for sharing inspiring plant based recipes that are so delicious and everyone can feel great eating.

  9. vanessa

    I’ve made this 3 times now, I did remove the pasta, and added spinach and eggplant. I made it vegan and made my cashew cream with soy sauce. I love this recipe, so healthy and no guilt.

  10. This sounds awesome, I can’t wait to try!! I have a tree nut allergy – is there something you recommend I use instead of walnuts to give it the same consistency?

    • Jeanine Donofrio

      Hi Nour, you could use extra tofu, or you could try using raw sunflower seeds in place of the walnuts. If you use the sunflower seeds, I might processes it in a blender instead of a food processor so that they become creamy. I hope that helps!

  11. Kelsey

    Made this and absolutely loved it! My boyfriend thought that it was even better than regular lasagna and he loves meat.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.