Easy vegan lasagna recipe that is delicious and nutritious! Made with homemade dairy-free ricotta cheese, zucchini, and yellow summer squash, it’s hard to beat! This healthy vegan lasagna is perfect for summer when zucchini is ripe on the vine. I made this plant-based dinner recipe with zucchini and yellow summer squash straight from the garden. It doesn’t get fresher than that!
Thiseasy vegan lasagna recipe is made with the freshest ingredients. Zucchini’s and yellow summer squash are both good sources of potassium, vitamin C, and B6. They are both low in calories, which brings a nice balance to the calorically dense vegan ricotta cheese.
The homemade cashew ricotta cheese is a healthy plant-based fat. Cashews are a good source of protein, copper, manganese, and magnesium! Who knew?
One serving of this easy vegan lasagna contains 17.5g of protein (35% DV), 14.4g of fat (18% DV), and 46.6g carbohydrates (17% DV). That’s a pretty good balance if you ask me!
This easy vegan lasagna really hits the spot. It is made with plant-based ricotta cheese that is simply mouth-watering. This vegan lasagna recipe makes four personal-sized lasagnas, perfect for ensuring you get your fair share.
2cupsorganic marinara sauce (any marinara sauce will do)
1 tablespoon chives, diced (for garnish)
Boil: Boil water in a large pot and add noodles. Cook until al dente.
Separate: Drain noodles, rinse in cold water, and separate them, placing them on a moist tea towel.
Cut: Cut noodles into thirds (width-wise), making (roughly) 3 small squares out of each noodle.
Pre-heat: Pre-heat oven to 375°F/190°C.
Spoon: Spoon roughly a tablespoon of marinara sauce into the bottom of four enamel tumblers or 4 half-pint glass jars (or other cup-sized oven-safe dishes).
Add: Add one noodle square to the tumbler, pushing it down into the bottom, and add another tablespoon of marinara sauce on top.
Spread: Spread ricotta on both sides of a piece of zucchini and on both sides of a slice of yellow summer squash, sandwich together those two pieces (creating a ‘squash sandwich’) and place in the tumbler.
Spoon: Spoon 1 tablespoon marinara sauce on top.
Add: Add one noodle square to the tumbler, pushing it down into the ‘squash sandwich’.
Repeat steps 6 – 8 until the tumbler is full.
Scoop: Dollop a teaspoon (or more) of ricotta on top and place tumblers on a cookie sheet.
Bake: Cover the top of the tumblers with tin foil and bake for 30 minutes.
Remove tin foil and bake for an additional 10-15 minutes.
Category:Dinner, Main Dish
Keywords: vegan lasagna, vegan zucchini lasagna, personal sized lasagna
Recipe Card powered by
This post may contain affiliate links, which means I’ll receive a commission if you purchase through those links at no extra cost to you. Please read our full disclosure for more information. Thank you for supporting Raepublic.