Serve this delicious vegan zucchini lasagna during the holidays or anytime. It is healthy and low in carbohydrate and everyone will love it.

This vegan Zucchini Lasagne will definitely be a hit at your dinner table and you do not have to be a low-carb eater to love it. It has all the flavors of your favorite lasagna with only 14 net carbs per serving. portion and 16 grams of protein. Smoky, grilled squash slices are layered over a tasty vegetable marinade sauce with chunks of vegan sausage, a delicious tofu ricotta and vegan cashew parmesan cheese. No one will be able to resist, but you may not want to share!

Overhead shot of vegan zucchini lasagna in frying pan.

I have another tasty low-carb recipe for you, and it’s one you simply will not be able to resist, for who can say no to lasagna?

In this tasty vegan zucchini lasagne, strips of grilled zucchini zoodles replace lasagna noodles, which cuts down on carbohydrates and increases health.

But if you think this is a recipe exclusively for health freaks, think again. My teenager, who claims he is allergic to everything healthy, swallowed it and took seconds. Which makes it certified all-friendly.

I made this recipe in a frying pan just for the sake of convenience, but if you want a nicer presentation, you can make it in a frying pan, as you would with any lasagna.

The reason this recipe works is that there is no deprivation here. You have everything delicious from a classic vegan lasagna. The grilled zoodles are incredibly tasty and are perfect with ricotta and marinara. The lasagna even cuts nicely if you let it stand long enough, though you need to keep in mind that it does not stick as firmly as a regular lasagna. But the whole thing is very delicious, and in the end, it’s all that matters.

Why you will love this vegan Zucchini Lasagne

  • It’s delicious. The smoky, grilled zucchini noodles are so good with the tofu ricotta and cashew parm. The mozzarella on top melts into a golden brown pool that adds texture and creaminess to each bite.
  • It’s all-friendly. Like I said, if a picky teenager who thinks Takis and Sprite should be the cornerstones of his diet – and tries every trick in the book to do so – can love it, who will not?
  • It’s easy to make. It’s a lasagna, so yes, there are a few steps involved, but this is by no means a difficult recipe, and even if you are new to this, there is no reason why you should not be able to make it. with decent success. You can make this in a frying pan, as I did, to reduce the cleanup and hurry, but you can also just make the last layer in a baking tin for a nicer presentation.
  • It’s healthy. Each serving has 282 calories, 16 grams of protein and six grams of fiber. And if you eat low carb, it has only 14 grams of net carbs, which is wonderful.
A serving of vegan zucchini lasagna in a black bowl with a fork.


  • 3 medium zucchini. Cut them lengthwise into 1/2 inch slices.
  • 1.5 tablespoons extra virgin olive oil. Half a tablespoon for the zucchini and the rest for the marinade sauce.
  • 1 tablespoon garlic . Chop or chop it finely.
  • Vegetables: 1 medium onion, 2 medium carrots, 2 stalks celery. Cut or slice the vegetables into small cubes, about the same size, so that they cook evenly together.
  • 14 oz vegan Italian sausage. I used Beyond, but any vegan sausage is fine here. Break it into large pieces with your fingers.
  • 1 teaspoon oregano. Use 1 tbsp if you use fresh.
  • 1 teaspoon basil. Use 1 tbsp if you use fresh.
  • ½ to 1 teaspoon red pepper flakes. This is optional. You already have heat with the ground black pepper.
  • 28 oz plum tomatoes. I love San Marzano tomatoes in any marinara, but you can use plum tomatoes. Break the whole tomatoes in the finger and use the whole can, juice and all.
  • Salt and ground black pepper to taste
  • ½ cup vegan parmesan cheese. I use my homemade parm, the link here.
  • 4 oz vegan mozzarella strips

For vegan ricotta

  • 14 oz extra fast tofu
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • ¼ cup parsley (chopped)
  • Salt and ground black pepper to taste

How to make vegan zucchini lasagna

  • Rub a little salt and pepper on the squash slices and flip them with a tablespoon of olive oil.
  • Heat a grill pan and spray with cooking spray or brush with a little oil. When it is hot, place the zucchini slices on it, in portions, and grill until quite tender and until there are grill marks on both sides.
  • Make the tofu ricotta by putting all the ricotta ingredients in a food processor. Treat until you get a mixture with a ricotta-like texture.