Easy Vegan Zucchini Lasagna



Behold, a clean, vegan lasagna that won’t leave any guilt behind! Super easy to whip up, find the recipe below!


Vegan Zucchini Lasagna

  • Servings: 5
  • Difficulty: Easy
  • Print

Vegan Zucchini Lasagna


  • 2 Large Zucchini
  • 1 large tomato
  • 2 cups of our clean marinara sauce
  • Cashew Ricotta (Recipe below)
  • Salt
  • Pepper
  • 1 tsp of olive oil
  • Gluten free bread crumbs.
  • Cashew Ricotta:

  • 1 cup of blanched cashews
  • 2 tbsp of lemon juice
  • 1/4 powder garlic
  • salt+pepper to taste
  • 1-3 tbsp of unsweetened almond milk depending on desired consistency


  1. Pre-heat your oven to 375F. Blend the ricotta ingredients to get the mixture.
  2. Start by slicing your zucchinis lengthwise in 1/4- inch thick slices and by slicing your tomato.
  3. Spread the olive on the bottom of a bread pan. Spread marinara sauce as well.
  4. Start by stacking zucchinis side by side covering the entire pan. Spread ricotta on top and make sure they are covered thoroughly. Cover with gluten free crumbs and then add your tomatoes.
  5. Repeat process until you’ve stacked all the way to the top of the pan.
  6. Let it bake for about an hour.
  7. Enjoy!

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