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!

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Four easy vegan lasagnas in green enamel cups.

Is Vegan Lasagna Healthy?

This easy 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!

How To Make Vegan Zucchini Lasagna

This vegan lasagna recipe uses freshly picked zucchini, yellow summer squash, homemade cashew ricotta cheese, lasagna noodles, and your favorite marinara sauce.

Step By Step Instructions

Steps 1-4

1. Boil water in a large pot and add noodles. Cook until al dente.

2. Drain noodles, rinse in cold water, and separate them, placing them on a moist tea towel.

3. Cut noodles into thirds (width-wise), making (roughly) 3 small squares out of each noodle.

4. Pre-heat oven to 375°F/190°C.

Steps 5-6

5. 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).

6. Add one noodle square to the tumbler, pushing it down into the bottom, and add another tablespoon of marinara sauce on top.

Step 7

7. 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.

Steps 8-9

8. Spoon 1 tablespoon of marinara sauce on top.

9. Add one noodle square to the tumbler, pushing it down into the ‘squash sandwich’.

Steps 10-14

10. Repeat steps 6 – 8 until the tumbler is full.

11. Dollop a teaspoon (or more) of ricotta on top and place tumblers on a cookie sheet.

`12. Cover the top of the tumblers with tin foil and bake for 30 minutes.

13. Remove tin foil and bake for an additional 10-15 minutes.

14. Sprinkle freshly cut chives on top and enjoy!

More Vegan Dinner Recipes

I hope you LOVE this healthy vegan lasagna recipe It’s:
Savory
Creamy
Nutritious
Comforting
& SO satisfying!

If you try this recipe, let me know! Leave a comment, rate it, and remember to take a pic and tag it #raepublic on Instagram! I’d love to see what you come up with.
Cheers, lovely!

Recipe

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Four healthy vegan lasagnas in green enamel cups.

Easy Vegan Lasagna


  • Author: Rae Aflatooni
  • Total Time: 1 hour
  • Yield: 4 Servings 1x
  • Diet: Vegan

Description

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. 


Ingredients

Units Scale
  • 1 1/2 cup homemade Cashew Ricotta Cheese
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow summer squash, thinly sliced
  • 8 lasagna noodles, cooked al dente
  • 2 cups organic marinara sauce (any marinara sauce will do)
  • 1 tablespoon chives, diced (for garnish)

Instructions

  1. Boil: Boil water in a large pot and add noodles. Cook until al dente.
  2. Separate: Drain noodles, rinse in cold water, and separate them, placing them on a moist tea towel.
  3. Cut: Cut noodles into thirds (width-wise), making (roughly) 3 small squares out of each noodle.
  4. Pre-heat: Pre-heat oven to 375°F/190°C.
  5. 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).
  6. Add: Add one noodle square to the tumbler, pushing it down into the bottom, and add another tablespoon of marinara sauce on top.
  7. 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.
  8. Spoon: Spoon 1 tablespoon marinara sauce on top.
  9. Add: Add one noodle square to the tumbler, pushing it down into the ‘squash sandwich’.
  10. Repeat steps 6 – 8 until the tumbler is full.
  11. Scoop: Dollop a teaspoon (or more) of ricotta on top and place tumblers on a cookie sheet.
  12. Bake: Cover the top of the tumblers with tin foil and bake for 30 minutes.
  13. Remove tin foil and bake for an additional 10-15 minutes.
  14. Enjoy!
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Category: Dinner, Main Dish
  • Method: Bake
  • Cuisine: Italian

Keywords: vegan lasagna, vegan zucchini lasagna, personal sized lasagna

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