Zucchini Nut Cheese Lasagna

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 297.5
  • Total Fat: 22.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 307.4 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 5.6 g
  • Protein: 10.1 g

View full nutritional breakdown of Zucchini Nut Cheese Lasagna calories by ingredient
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Delicious vegan lasagna made with a cashew and tofu ricotta. Delicious vegan lasagna made with a cashew and tofu ricotta.
Number of Servings: 10


    10 cups (about 4-5 medium), sliced Zucchini
    .25 tsp Salt
    1 cup Cashews - Raw (soaked in warm water for at least 3 hours or overnight)
    1 package 14 oz Organic Firm or Extra Firm Tofu - drained and crumbled
    3-4 cloves garlic, minced
    4 tbsp Extra Virgin Olive Oil, plus 1 tbsp for drizzling
    3 Tbsp Nutritional Yeast
    4 tbsp chopped Basil, divided
    3 tbsp chopped Parsley, divided
    Additional Salt to taste (optional)
    3/4-1 package Follow Your Heart Mozzarella or other vegan mozzarella
    1/2 tub or more Follow Your Heart Shredded Parmesan, plus additional for topping
    2 Tbsp Go Veggie Vegan Grated Parmesan, plus additional for topping
    Bread crumbs for topping (optional)


Wash zucchini and slice thinly lengthwise using a mandolin slicer. Place the slices on a tray and sprinkle with salt to render liquid. Let sit for about 10-15 minutes until water comes to the surface. Drain excess water and pat dry.

While the zucchini is sitting, drain and rinse your soaked cashews. Place into a food processor or high speed blender and puree adding additional water to get semi-smooth consistency. Then add crumbled tofu, minced garlic, olive oil, nutritional yeast and chopped basil and parsley, reserving 1 tbsp of each the olive oil, basil and parsley for later. Process until you have a ricotta type filling ready for your lasagna. You may add additional salt to taste but keep in mind your zucchini noodles will still be a little bit salty.

In a lasagna pan or tray, drizzle the remainder of your olive oil onto the tray. Put down a layer of your zucchini "noodles", slightly overlapping them to create a seal. Spread some of the "ricotta" onto your noodles, then sprinkle each of the other cheeses, mozzarella, and both varieties of parmesan (you may use only one kind if that is what you have) over your ricotta and noodles. Continue in this manner layering noodles, ricotta and cheeses, ending with a final layer of noodles. Sprinkle this top layer with optional bread crumbs, and additional parmesan. Cover with aluminum foil. You may store in fridge or freeze your lasagna at this point for baking at a later time.

Place into preheated, oven and bake for 35-45 minutes until slightly browned at edges. (If frozen add additional 15-20 minutes of bake time). Let sit for about 10 minutes and then sprinkle with reserved basil and parsley before serving. May be eaten as is, or served with marinara or your favorite tomato sauce.

Serving Size: 10

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