Plant Based Zucchini Noodle Lasagna with Spinach Ricotta "Zoodonya"

Mystie Tanner
May 28
3 min read

How to Make Vegan Zucchini Noodle Lasagna with Spinach Ricotta

Looking for a wholesome, plant-based dish that doesn’t sacrifice flavor? This zucchini noodle lasagna with homemade vegan spinach ricotta is a game-changer. It’s creamy, hearty, and full of nourishing ingredients—perfect for a cozy dinner or meal prep for the week.

Whether you're vegan, dairy-free, or just trying to eat more veggies, this recipe will satisfy your lasagna cravings without the heaviness of traditional cheese or pasta.

Why Zucchini Noodles?

Zucchini noodles (a.k.a. “zoodles”)

Are a low-carb, gluten-free alternative to traditional lasagna noodles. They're light, refreshing, and add a subtle earthy flavor that pairs beautifully with the rich tomato sauce and creamy vegan ricotta.

3–4 medium zucchinis, sliced thinly lengthwise (use a mandolin or vegetable peeler)

Instructions- Prepare the Zucchini:

Lay out the zucchini slices and sprinkle with salt. Let them sit for 10–15 minutes to draw out moisture, then pat dry with paper towels. This prevents a watery lasagna.

Vegan Ricotta Ingredients:

2 Cups raw cashews
(1) 14 oz firm tofu- drained from package.
1/2 cup nutritional yeast
1/4 cup lemon juice
1/4 cup water
1 1/2 teaspoon salt
2 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon garlic powder
2-3 cups fresh spinach- copped.

Instructions- Make the Tofu Ricotta

To make the tofu ricotta, crumble the pressed tofu into a large bowl using your hands or a fork, or in your Cuisinart food processor, Add nutritional yeast, lemon juice, water, basil, oregano, garlic powder, and salt. Mix everything together until the tofu resembles the texture of ricotta cheese. Taste and adjust seasoning as needed. If you want a creamier texture, you can blend the mixture for a smoother consistency.

Zucchini Noodle Lasagna Recipe

Ingredients:

3–4 medium zucchinis, sliced thinly lengthwise (use a mandoline or vegetable peeler)

2 cups marinara sauce (store-bought or homemade)

1 batch of vegan spinach ricotta

Optional: fresh basil, vegan mozzarella or Parmesan for topping

Assemble the Lasagna:

Preheat your oven to 375°F (190°C).

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Add a layer of zucchini slices.

Spoon and spread some vegan ricotta over the zucchini.

Add a layer of the marinara.

Repeat until ingredients are used up, finishing with sauce and a dollop of ricotta or vegan cheese.

Bake:

Bake for 45 minutes.

Cool and Serve:

Let it rest for 10 minutes before slicing. Garnish with fresh basil if desired.

Final Thoughts

This zucchini noodle lasagna with vegan ricotta is proof that plant-based eating can be deeply satisfying. It's packed with flavor, full of vegetables, and just as comforting as the traditional version. Pair it with a crisp salad and a slice of garlic bread (vegan, of course!) for a complete meal.

Got leftovers? Even better—the flavors deepen overnight, making it a perfect next-day lunch.

I double my ricotta and make a lasagna for the freezer for those crazy days that you need a ready to go meal!

Let me know if you try this recipe, or if you put your own spin on it. Happy cooking!

Cuisinart food processor-https://amzn.to/42kixOo

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