Vegan Zucchini Lasagna with Tofu Ricotta (not watery) gluten-free

Name: Vegan Zucchini Lasagna with Tofu Ricotta (not watery) gluten-free
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 28- ounce marinara sauce or herbed pasta sauce (or make my recipe linked in the notes); 3 medium zucchini squash, thinly sliced with a mandolin or knife; 1/4 cup red lentils (, dry Split red lentils, washed and soaked for 5 mins in warm water if needed); 14- ounce block firm tofu (, drained and pressed dry for 10 minutes); 1 tbsp extra virgin olive oil; 3 Tbsp nutritional yeast; 2-3 tbsp lemon juice; zest of half a lemon (optional); 1/4 cup almond flour (or omit for nutfree); 2 tsp oregano; 2 cloves of garlic; 1/4 tsp salt; 1/4 tsp pepper; 1/4 cup fresh basil; 4 oz fresh or frozen(thawed) spinach; Garnish: pepper flakes (,basil, extra virgin olive oil, vegan cheese shreds)

Instructions

Prep:15minCook:1h

Vegan Gluten free Zucchini Lasagna with creamy Tofu Herb Ricotta and Red Lentils! Grain-free, can be nut-free. 15 G of Protein. Can be made ahead. Makes a 9 by 9 inch baking dish.

Updated at: Sat, 26 Jul 2025 05:40:04 GMT