Vegan Zucchini Lasagna

Easy vegan lasagna that is delicious and nutritious! Made with homemade dairy-free ricotta cheese, zucchini and yellow summer squash, it's hard to beat! The plant-based ricotta cheese is made from cashews which are a great source of protein, copper, manganese, and magnesium!

PREP TIME: 15m  |  COOK TIME: 45m  |  TOTAL: 1h  |  YIELD: 4 SERVINGS


This recipe was inspired by Dana aka Minimalist Baker's 8-Ingredient Zucchini Lasagna! 

Only Eats



  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.
  5. Spoon roughly a tablespoon of marinara sauce into the bottom of 4 Falcon Enamelware tumblers or 4 half pint mason jars (or other cup sized oven safe dishes). 
  6. Add one noodle square to tumbler, pushing it down into the bottom and add another tablespoon of marinara sauce on top.
  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 piece (creating a 'squash sandwich') and place in oven tumbler.
  8. Spoon 1 tablespoon marinara sauce on top.
  9. Add one noodle square to tumbler, pushing it down into the 'squash sandwich'. Repeat steps 6 - 8 until tumbler is full. 
  10. Dollop a teaspoon (or more) of ricotta on top and place tumblers on a cookie sheet. 
  11. Cover the top of the tumblers with tin foil and bake for 30 minutes. 
  12. Remove tin foil and bake for an additional 10-15 minutes. 
  13. Enjoy!

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