Zucchini Lasagna

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

Zucchini Lasagna Recipe

Everyone loves lasagna, so I put it on my “to make for September” list. My plan was to use the last-surviving summer vegetables, particularly zucchini since it’s still growing rampant. Instead of using regular ricotta cheese as the filling, I would make a healthier ricotta mixture. Maybe I’d even blend a vegetable to make the ricotta filling. And then I realized – oh wait, I have this Zucchini Lasagna Recipe in THE COOKBOOK that is already my favorite zucchini lasagna recipe of all time. So instead of reinventing the wheel, here’s the wheel!

Zucchini Lasagna Recipe

My Favorite Zucchini Lasagna Recipe

This is no ordinary zucchini lasagna recipe! Of course, it’s vegetarian, so you won’t find any meat sauce, ground beef, or ground turkey here, but I really pack in the zucchini to give it an extra veggie kick. Here’s where you’ll find it:

  1. First off, planks of zucchini layer in to replace half of the noodles that you would normally need. That’s the obvious move.
  2. There is also zucchini blended up INTO the “ricotta” filling itself. You’ll never notice it there, but the zucchini, along with blended walnuts, tofu, lemon juice, and spices, creates a thick, creamy ricotta-like filling without using any cheese.

Zucchini Lasagna Recipe

Yes, I put a moderate amount of pecorino cheese on top of this otherwise vegan lasagna. To make this recipe vegan, either skip the cheese or use vegan cheese on top. If you love cheese, use extra, and feel free to mix in Parmesan cheese or mozzarella cheese too!

Zucchini Lasagna

Zucchini Lasagna Serving Suggestions

This zucchini lasagna is a great main dish for a late summer or early fall dinner. If you want an appetizer, I recommend charred cherry tomatoes or burrata. Then, serve the lasagna with crusty bread and a simple veggie side dish like lemon green beansroasted tomatoes, or any of these summer salads:

Zucchini Lasagna

If you love this zucchini lasagna recipe…

Try my crispy baked zucchini, stuffed zucchini, grilled zucchini, or roasted veggie lasagna 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” baking dish with olive oil, then layer ingredients as follows:
  5. st layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
  6. nd 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 20-30 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.