Vegan Recipes



For the Zucchini Layers:

  • 3 large zucchinis, sliced lengthwise into thin strips
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the Tofu Ricotta:

  • 14 ounces firm tofu, drained
  • 1/4 cup nutritional yeast
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 28 ounces crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh basil, for garnish (optional)

For Assembly:

  • 2 cups fresh spinach, chopped
  • 1 cup vegan mozzarella cheese, shredded (optional)


  1. Prepare the Zucchini:
    • Preheat your oven to 375°F (190°C).
    • Slice the zucchinis lengthwise into thin strips using a mandoline slicer or a sharp knife.
    • Lay the zucchini slices on a paper towel, sprinkle with salt, and let sit for 10-15 minutes to draw out moisture. Pat dry with a paper towel.
  2. Make the Tofu Ricotta:
    • In a food processor, crumble the tofu and add nutritional yeast, minced garlic, lemon juice, dried basil, dried oregano, salt, and pepper.
    • Pulse until the mixture has a ricotta-like consistency. Taste and adjust seasoning if needed.
  3. Make the Tomato Sauce:
    • In a large saucepan, heat the olive oil over medium heat.
    • Add the diced onion and cook until translucent, about 5 minutes.
    • Add the minced garlic and cook for another 1-2 minutes.
    • Stir in the crushed tomatoes, dried basil, dried oregano, salt, and pepper.
    • Bring to a simmer and let cook for 10-15 minutes, stirring occasionally.
  4. Assemble the Lasagna:
    • Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish.
    • Place a layer of zucchini slices over the sauce.
    • Spread half of the tofu ricotta over the zucchini slices.
    • Sprinkle half of the chopped spinach over the tofu ricotta.
    • Repeat the layers (tomato sauce, zucchini slices, tofu ricotta, spinach) once more.
    • Top with the remaining tomato sauce and, if using, sprinkle the shredded vegan mozzarella on top.
  5. Bake:
    • Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
    • Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is bubbly and the top is golden.
    • Let the lasagna sit for 10 minutes before serving.
  6. Garnish and Serve:
    • Garnish with fresh basil if desired. Serve warm.

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