Go Back
+ servings
vegan zucchini lasagna

Vegan Zucchini Lasagna

Earth Blokes
This vegan zucchini lasagna is a healthy and low carb alternative to traditional lasagna! No dairy and no pasta noodles needed, it's perfect to feed a crowd!
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Dishes
Cuisine American
Servings 12 servings
Calories 195 kcal


  • 1 tbsp olive oil
  • 1/2 large onion
  • 1 clove garlic chopped
  • 1 lb vegan ground beef or mock meat alternative
  • 2 cups tomato sauce divided
  • 2 large zucchini thinly sliced
  • 2 cups vegan ricotta cheese
  • 2 cups vegan cheese sauce
  • 1 cup vegan cheese shredded


  • Preheat the oven to 180C/350F. Grease a large baking dish and set aside.
  • Place a large non-stick pan over medium heat and add the oil. Once hot, add the onion and garlic and cook for 2-3 minutes, until tender. Add the vegan ground beef and cook for several minutes, until no longer pink. Add 1 cup of the tomato sauce and simmer for 5-6 minutes, until it has thickened. Remove from the heat.
  • Pour the remaining tomato sauce into the greased baking dish and spread out to cover the base completely. Add a single layer of the sliced zucchini, followed by a layer of the ricotta, a layer of the cheese sauce, and a layer of the vegan 'meat' sauce. Repeat the process until all the ingredients have been used up. Sprinkle with the vegan shredded cheese.
  • Bake the lasagna for 40-45 minutes, or until the edges are bubbling and the cheese has melted. Remove the lasagna from the oven and let sit for 5 minutes, before slicing and serving.



TO STORE: Leftover lasagna should be stored in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place the lasagna in a freezer friendly container and store it in the freezer for up to 6 months.
TO REHEAT: Reheat the lasagna in a preheated oven at 180C/350F for 10-12 minutes, until warm and bubbling.


Serving: 1servingCalories: 195kcalCarbohydrates: 15gProtein: 10gFat: 10gSaturated Fat: 1gSodium: 312mgPotassium: 286mgFiber: 2gSugar: 3gVitamin A: 285IUVitamin C: 13mgCalcium: 22mgIron: 1mg
Tried this recipe?Mention @earthblokes or tag #earthblokes