The Best Ever Vegan Lasagna with Zucchini & Tofu Ricotta

There I said it – the best vegan lasagne ever! It’s SO bursting with flavours you would never know it doesn’t contain dairy based cheese or meat!

This ‘Best Ever Vegan Lasagna’ will leave you feeling 100% satisfied and nourished – yet not stuffed or heavy at all! It alternates with lasagne noodles, a tofu riccota layer, a zucchini (zoodle) layer, and tomato sauce! It’s then topped with the MOST amazing creamy dairy free cheese sauce! The cheese sauce makes it go from good to AMAZING as it’s incredibly creamy and makes for the absolute perfect texture and taste!

This lasagna is such an amazing go-to dish – and despite appearing complicated, it really doesn’t take too long to make! It’s a great one to make for a family – or if your just making for 1 or 2 it’s perfect to have in the house for leftovers all week long – or even freeze!

I hope you love this best ever vegan zucchini lasagna as much as I do!

Tofu ricotta layer just before the tomato sauce & kale are added!


For the Lasagne:
– 1 medium white onion
– Olive oil for cooking
– 1 large jar roasted garlic tomato sauce (approx. 750mL)
– 1 package firm tofu (approx. 400g)
– 1/3 cup + 1Tbsp. nutritional yeast
– 1 tsp. dried basil
– 3-4 bunches kale, destemmed and finely chopped
– 1/2 tsp. sea salt
– 1 very large zucchini (or 2-3 small ones – the bigger the better though for making lasagne zoodles)
– Lasagne noodles of choice (I use brown rice lasagne noodles – approx. 10 sheets)
– Optional: Fresh basil, hemp hearts, & cashew parmesan for garnish

For the Cheese Sauce:
– 1 large yam, cubed (approx. 2 cups in cubes raw or 1 cup cooked)
– 1 cup unsweetened nut/ oat mylk + a few extra Tbsp. for thinning
– 1/3 cup + 1 Tbsp. nutritional yeast
– 1/2 tsp lemon juice
– 1/2 tsp miso paste
– 1/2 tsp sea salt
– A touch of fresh ground black pepper


– Preheat the oven to 375°F (convection)
– Chop your yam into bite size cubed pieces
– Place yams on a cookie tray and generously drizzle with olive oil. Pop them in the oven and allow to cook until fork tender (approx. 30-35 minutes)
– While yams are baking – boil a large pot of water for the lasagne noodles
– When the water comes to a boil, add in approximately 10-11 lasagne noodle sheets
– Now it’s time to prep the tofu ricotta layer. Preheat a cast iron pan with a generous drizzle of olive oil
– Dice the white onion into fairly fine pieces
– Add the onions to the pan and saute until translucent
– Chop the tofu into very small bite size pieces. Then use a potato masher (or your hands if you don’t have one) to further mash the tofu – it should look ‘scrambled’ and be in very small bite size pieces (like the photo above)
– Add the tofu to the pan with the onions. You might need to add a further drizzle of olive oil
– Next add the nutritional yeast, basil, and sea salt to the tofu mixture
– Allow the mixture to cook for 3-5 minutes
– Then add approx. 1/3rd of the jar of tomato sauce to the pan mixture and allow to saute along with the chopped kale (could also use spinach or arugula). Allow to simmer on low until you’re ready to assemble the lasagna
– Slice the zucchini into VERY thin slices to act like noodles for the lasagne. If you are not able to chop them super thin, give your slices a quick bake in the oven on a cookie tray with a drizzle of olive oil for 10-15 minutes. This helps to pre-soften them so they will cook enough when you place the lasagne in the oven.
– When the lasagne noodles are finished cooking, strain and rinse well
– Now it’s time to assemble your lasagne! Do so in a 9 x 13 casserole pan.

Here’s my favourite way to layer:

  • A thin layer of tomato sauce on the bottom
  • Lasagne noodles (just a single layer to cover the sauce – do not make a double layer)
  • The tofu/ sauce mixture
  • Zucchini sheets
  • Another thin layer of tomato sauce
  • Lasagne noodles
  • Zucchini
  • The tofu/ tomato sauce mixture
  • Lasagne noodles
  • Tomato sauce

– Once assembled: bake in the oven at 375°F for approximately 18-23 minutes or until the zucchini is fork tender and the casserole feels fully warmed all the way through!
– While your lasagne is baking – make the cheese sauce! Simply place all ingredients for it into the blender and mix until super smooth and creamy. Add more mylk as needed. I like mine to be quite thick but still spreadable
– Give your sauce a quick heat in a small pot on the stove top
– When the lasagne is finished in the oven, cover the top layer with your cheese sauce. Then cut into squares, place on a plate and garnish with additional cheese sauce, hemp hearts, and perhaps even my favourite cashew parmesan!

NOTE: you can rewarm the cheese sauce before you serve – but I usually find the hot yams I blend make it warm enough to go on top of the steaming lasagna!

About to go in the oven!

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