Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Zucchini Lasagna that happens to be vegan and gluten-free! This lasagna is SO good! Zucchini noodles with eggplant, mushrooms and cashew-cauliflower ricotta.
Oh man, this vegan gluten-free zucchini lasagna is so good. Like, so, so good. So good that I kinda recommend going out and getting a completely unnecessary piece of equipment to make this recipe.
A vegetable sheet slicer! You guys. I bought this on a whim one night and I’m hooked, completely hooked. The perfect accessory to make vegetable lasagna, zucchini roll-ups, vegetable spring rolls and so much more.
Of course, you don’t need this thing. A sharp knife or a mandolin works in the same way; but it’s more fun to play with this thing. If you think that you’ll make a lot of vegetable based pasta, then I do recommend this one. Let’s get to making this!
We are making the ultimate vegan and gluten-free lasagna. A lasagna made almost completely out of vegetables, which is crazy cool. For those who don’t think vegetables are versatile and delicious, make them this recipe.
Tomato sauce, zucchini lasagna sheets, cauliflower-cashew ricotta, roasted mushroom and eggplant then repeat. Then bake until hot and bubbly and DIVE RIGHT IN.
I made this for BL and after a few bites he said, wow- this is vegan? Yeah, babe. Dairy-free, gluten-free and so delicious. Because, you know I don’t care too much about those things. I love pasta (um, I wrote an entire book on it) and really enjoy a good piece of cheese. However, I also really love vegetables and think this lasagna is pretty freaking epic.
For this lasagna, you’ll need the following ingredients. As you can see, it’s really is mostly vegetables and entirely plant-based!
This recipe is a few steps, but once they all come together it’s easy to assemble. You can make the separate items ahead of time, like the roasted vegetables and cauliflower ricotta
Start by tossing together the eggplant, mushrooms, olive oil, garlic, red pepper flakes and salt until well coated, then bake until tender.
Make the cauliflower ricotta cheese by placing the cauliflower, cashews and salt in a saucepan and cover with water. Bring to a boil over medium heat and cook until cauliflower is very soft, then drain and cool. Place in a blender along with olive oil and water and puree until very smooth, scraping down the sides as needed. Stir in the chopped basil and season with salt and pepper.
Very thinly slice the zucchini into strips. You can do this using a mandolin, a vegetable sheet slicer or a sharp knife. Lay zucchini strips on a paper towels or kitchen towel and sprinkle with salt. Let sit for at least 10-15 minutes until the zucchini starts to “sweat,” where water will be drawn to the surface. Pat the zucchini dry and set aside. This step makes the lasagna not watery after it’s cooked.
Spread a little tomato sauce in a thin layer in the base of a baking dish, then place zucchini noodles on top along with the cauliflower ricotta mixture and cooked vegetables. Repeat with another layer (sauce, zucchini, ricotta, veggies), then another layer and finish with a final layer of zucchini noodles and remaining tomato sauce. Cover with foil and bake for 45 minutes.
Remove lasagna from oven and remove foil. Dollop remaining cashew ricotta on top, let cool for 20 minutes, then drizzle olive oil and fresh basil leaves on top right before slicing.
I hope this recipe proves how delicious plants really can be. More and more, that feels like my mission. As a predominantly plant-based dietitian, I prefer to focus less on labels and way more about enjoying delicious food.
That’s what this recipe is to me. A celebration of delicious plants that everyone can enjoy. A complete transformation of what you typically think of lasagna– no ground beef, mozzarella cheese, bechamel sauce or traditional ricotta required! The layers of roasted vegetables and thin zucchini noodles with creamy ricotta make for ultimate texture and flavor.
I can’t wait for you to try this one, I know you are going to love it as much as my family does.
Wishing you all a great week. We are headed to Wisconsin next week to see BL’s parents, then a few days at the lake with his siblings. It’s been a wild few months and I’m looking forward to being in a place where we are surrounded by family and still feel safe. I cannot wait to unplug, relax and eat. Always eat. I made a batch of these triple chocolate brownies to bring with us and I know that we’ll be digging into them a few hours into our trip.
Now go make this lasagna. xo
FAQs for Zucchini Lasagna
Because zucchini naturally holds water, you’ll need to salt and let the zucchini rest before assembling the lasagna. Use paper towels or dish towels to absorb the excess moisture.
I use a vegetable slicer specific to making vegetable pasta sheets, but you can also use a mandolin to make thinly sliced zucchini sheets or a very sharp knife.
Because of the zucchini noodles, this lasagna doesn’t keep long. It’s best eaten the day that you make it, but you can roast the vegetables, make the sauce (if making tomato sauce and not using jarred) and the ricotta cheese ahead of time and then assemble the day of.
If you try this zucchini lasagna, come back and leave a comment and a rating. Your feedback helps other readers and seeing your feedback makes me day!Print
Vegan GlutenFree Zucchini Lasagna! This lasagna is SO good! Zucchini noodles with eggplant, mushrooms and cashew-cauliflower ricotta.
Loosely adapted from the Hearty Vegetable Lasagna from America’s Test Kitchen
This recipe was originally published in June 2018 and has been updated in 2020.
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