Vegan Cheesy Spinach Zucchini Lasagna

Ingredients

Lasagna Base

• 9–12 lasagna sheets (regular or no-boil)
• 2 medium zucchinis, thinly sliced lengthwise
• 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)

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Tomato Sauce

• 2 cups (500 ml) tomato sauce or crushed tomatoes
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp chili flakes (optional)
• Salt and pepper to taste

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Vegan “Cheese” Filling

• 1½ cups (220 g) firm tofu
• ½ cup (120 ml) unsweetened plant milk
• 3 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp cornstarch (for firmness)
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

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Optional Top Layer

• Vegan shredded cheese
• Extra nutritional yeast

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Instructions

1. Prepare the Tomato Sauce

Heat olive oil in a pan over medium heat. Add chopped onion and cook until soft.

Add garlic and cook briefly until fragrant.

Stir in tomato sauce, oregano, basil, chili flakes, salt, and pepper. Simmer for 10–15 minutes until slightly thickened. Set aside.

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2. Prepare Zucchini

Slice zucchini lengthwise into thin strips.

Lightly salt and let sit for 10 minutes, then pat dry. This removes excess moisture and prevents a watery lasagna.

Optional: lightly grill or pan-sear slices for better texture.

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3. Make Vegan Cheese Filling

In a blender or food processor, combine tofu, plant milk, nutritional yeast, lemon juice, olive oil, cornstarch, garlic powder, salt, and pepper.

Blend until smooth and creamy, similar to ricotta consistency.

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4. Prepare Spinach

If using fresh spinach, sauté briefly until wilted and remove excess moisture.

If using frozen spinach, ensure it is fully thawed and squeezed dry.

Mix spinach lightly into the cheese filling or keep as a separate layer.

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5. Assemble the Lasagna

Preheat oven to 180°C (350°F).

In a baking dish:

1. Spread a thin layer of tomato sauce on the bottom
2. Add a layer of lasagna sheets
3. Spread vegan cheese filling
4. Add spinach and zucchini slices
5. Add tomato sauce

Repeat layers until ingredients are used, finishing with sauce on top.

Optional: sprinkle vegan cheese or nutritional yeast on top.

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6. Bake

Cover with foil and bake for 30 minutes.

Remove foil and bake an additional 15–20 minutes until the top is slightly golden and bubbling.

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7. Rest Before Serving

Let the lasagna rest for 10–15 minutes before slicing. This helps it set and hold shape.

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Texture & Flavor Notes

• Creamy, cheesy layers from tofu mixture
• Tender zucchini adds moisture and freshness
• Spinach gives a savory, earthy balance
• Tomato sauce ties everything together

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Tips for Best Results

• Do not skip removing moisture from zucchini
• Blend cheese filling until very smooth for best texture
• Slightly undercook lasagna sheets if pre-boiling
• Let it rest before cutting to avoid collapsing layers

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Variations

• Add sautéed mushrooms or lentils for a heartier version
• Use cashew cream instead of tofu for a richer filling
• Replace zucchini with eggplant slices
• Add fresh herbs like basil between layers for extra flavor