Hey guys! While Valentine’s Day may be just behind us, there’s still plenty of reasons to enjoy a cozy comfort food classic — lasagne! 

Zucchini lasagne

But guess what? Not only is this recipe loaded with satisfying flavors, it’s also all plant-based and gluten-free! 

Zucchini lasagne

First, typical lasagne noodles are replaced with thinly sliced zucchini, which cuts out the gluten and gets some extra green veggies in there. 

Next, there’s a rich ricotta-style cashew cheese layered in between the zucchini to add creaminess. 

Then, all of that goodness is smothered in some fresh tomato sauce you just whipped up. 

Zucchini lasagne

Doesn’t that sound good to you? Is your mouth watering a little bit just thinking about it? Well check out the recipe below to get started. If you try it I’d love to know how it turned out — let me know in the comments below 🙂

Thanks for stopping by A Veganable Feast! 

Zucchini lasagne

Ingredients :

(Makes about 2 servings, but easy to scale up)

  • 1 teaspoon olive oil
  • 1 clove garlic
  • 1 can crushed tomatoes (about 14.5 oz or 400g)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary 
  • 2 teaspoon tomato paste
  • 1/2 teaspoon sugar
  • Salt to taste
  • 2-3 medium zucchini

For the cashew ricotta :

  • 2/3 cup cashews
  • 2 teaspoons nutritional yeast
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 4 teaspoons water
  • Salt to taste

Directions :

  1. Boil some water. Place cashews in a bowl and pour the boiled water over them and set aside for at least 30 minutes.*
  2. Chop the garlic and place in a skillet with the olive oil over medium heat and let cook for a minute. Add the canned tomatoes, dried herbs, tomato paste, sugar, and salt. Stir together and simmer over medium heat for about 20 minutes. 
  3. Preheat the oven to 190°C or 375°F. In the mean time, prepare the zucchini by removing the ends. Slice the zucchini longways into somewhat thin slices to be our lasagne noodles. Set aside. 
  4. Once the cashews have soaked, place in a food processor along with the nutritional yeast, lemon juice, olive oil,  water, and salt. Process until a smooth, ricotta-like texture is achieved, which will take a few minutes. Taste and adjust seasoning as needed.*
  5. In a glass baking dish*, add a spoonful of tomato sauce and spread around just to coat the bottom in a thin layer. Next, add one layer of zucchini “noodles”. Add another spoonful or two of tomato sauce and spread around. Add a couple spoonfuls of the cashew “ricotta” and spread evenly. Continue the process of adding layers of zucchini, tomato sauce, and ricotta, until ingredients are used up. (Be sure to keep the ricotta in the inside layers and not on top so it does’t harden while baking. Top the last layer of zucchini with tomato sauce only.)
  6. Place in the oven and bake for 30-40 minutes until the zucchini is cooked through and softened. 
  7. Serve and enjoy with some salad and a glass of red wine! 

Notes :

  • Letting the cashews soak in hot water helps them to soften so they will blend more easily later. 
  • You’ll want to add more salt then you would normally if you were to eat this on it’s own, as cheese is typically rather salty. 
  • The one I used was roughly 15×20 cm or 6×8 inches, but you can make it worth with whatever pan you have.

Craving more comfort food dinners? Check out this kale pesto pasta, French ratatouille, and creamy mushroom linguine

Zucchini lasagne