Vegan Zucchini Lasagna (Gluten-Free & Low Carb) Recipe

Introduction

This zucchini lasagna is a delicious, vegan, and gluten-free alternative to traditional Italian comfort food. Using thinly sliced zucchini instead of pasta keeps it low carb without sacrificing flavor. It’s perfect for anyone looking for a hearty yet healthy meal.

Ingredients

• 4-5 large zucchinis
• Salt (for drawing out moisture)
• 1 batch easy vegan ground beef (from dr.veganblog.com)
• 750 ml tomato pasta sauce
• 1-2 tsp Italian seasoning
• Basil (fresh or dried, to taste)
• Salt (to taste)
• Black pepper (to taste)
• 2 tbsp olive oil or vegan butter
• 2 tbsp all-purpose flour (use gluten-free flour to keep it gluten-free)
• 480 ml unsweetened plant milk
• Salt (to taste)
• Black pepper (to taste)
• Pinch of nutmeg (optional)
• 200 g vegan cream cheese
• 3-5 tbsp unsweetened plant milk
• Salt (to taste)
• Black pepper (to taste)
• 100-150 g vegan shredded cheese (to taste)

Instructions

1. Step 1: Slice the zucchinis thinly using a mandolin or vegetable peeler to about 3 mm (1/8 inch) thickness. Lay the slices flat, lightly sprinkle with salt, and let them sit for 10 minutes to draw out moisture. Then pat dry with paper towels. Optional but recommended: prebake the zucchini slices at 180°C (350°F) for 8–10 minutes, then pat dry again.
2. Step 2: Prepare the vegan ground beef according to the referenced recipe. Add the tomato pasta sauce, Italian seasoning, basil, salt, and pepper to the cooked vegan beef. Simmer the mixture for 5–10 minutes until it thickens and the flavors meld.
3. Step 3: Make the white sauce. For a vegan béchamel, heat olive oil or vegan butter over medium heat, whisk in the flour for 30 seconds, then slowly add plant milk while whisking continuously. Cook for 3–5 minutes until thickened. Season with salt, pepper, and nutmeg if using. Alternatively, mix vegan cream cheese with plant milk until smooth and pourable, then season with salt and pepper.
4. Step 4: Preheat the oven to 190°C (375°F). In a 20×30 cm (9×13 inch) baking dish, spread a thin layer of the tomato sauce mixture. Add a layer of zucchini slices, then drizzle with white sauce. Repeat layers in this order: tomato sauce, zucchini, white sauce. Finish with a final layer of tomato sauce on top and sprinkle generously with vegan shredded cheese.

Tips & Variations

• Prebaking the zucchini slices helps remove excess moisture, preventing the lasagna from becoming soggy.
• Use gluten-free flour in the white sauce to keep the recipe gluten-free.
• Fresh basil adds brightness, but dried works well if fresh is unavailable.
• Try nutritional yeast in the white sauce for a cheesy flavor without added vegan cream cheese.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) until warmed through to maintain texture, or microwave individual portions for quicker reheating. This dish can also be frozen; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of vegan cream cheese?

Yes, if you do not require a vegan version, regular cream cheese can be used in the white sauce for a richer taste. Adjust seasoning as needed.

Is it necessary to prebake the zucchini slices?

Prebaking is optional but recommended to reduce moisture and prevent the lasagna from becoming watery. If you skip this step, make sure to pat the slices very dry.

Vegan Zucchini Lasagna (Gluten-Free & Low Carb) Recipe

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5 from 90 reviews

This Zucchini Lasagna is a delicious, vegan, gluten-free, and low-carb alternative to traditional lasagna, using thinly sliced zucchini instead of pasta sheets. Layers of savory vegan ground ‘meat’ sauce, creamy white sauce, and melted vegan cheese create a comforting and satisfying dish perfect for a healthy dinner.

• Author: Sana
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Zucchini Layer

• 4–5 large zucchinis
• Salt (for drawing out moisture)

Tomato “Meat” Sauce

• 1 batch easy vegan ground beef (from dr.veganblog.com)
• 750 ml tomato pasta sauce
• 1–2 tsp Italian seasoning
• Basil (fresh or dried, to taste)
• Salt (to taste)
• Black pepper (to taste)

White Sauce (choose one)

• 2 tbsp olive oil or vegan butter
• 2 tbsp all-purpose flour (use gluten-free flour to keep it gluten-free)
• 480 ml unsweetened plant milk
• Salt (to taste)
• Black pepper (to taste)
• Pinch of nutmeg (optional)

• OR

• 200 g vegan cream cheese
• 3–5 tbsp unsweetened plant milk
• Salt (to taste)
• Black pepper (to taste)

Topping

• 100–150 g vegan shredded cheese (to taste)

Instructions

1. Prepare the zucchini: Slice the zucchinis thinly using a mandolin or vegetable peeler to about 3 mm (1/8 inch) thickness. Lay the slices flat and sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture, then pat very dry with paper towels. Optionally, pre-bake the zucchini slices at 180°C (350°F) for 8–10 minutes to further reduce moisture, then pat dry again.
2. Make the tomato “meat” sauce: Prepare the vegan ground beef according to the linked recipe from dr.veganblog.com. Combine the vegan ground beef with tomato pasta sauce, Italian seasoning, basil, salt, and black pepper. Simmer the mixture for 5–10 minutes until thick and well combined.
3. Make the white sauce (vegan béchamel or cream cheese version): For vegan béchamel, heat olive oil or vegan butter in a pan over medium heat. Add flour and whisk for 30 seconds to form a roux. Slowly whisk in the plant milk, cooking for 3–5 minutes until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg if using. For the cream cheese version, mix vegan cream cheese with plant milk until smooth and pourable. Season with salt and pepper to taste.
4. Assemble the lasagna: Preheat your oven to 190°C (375°F). Spread a thin layer of the tomato sauce on the bottom of a baking dish approximately 20×30 cm (9×13 inches). Layer zucchini slices over the sauce, followed by a layer of white sauce. Repeat the layering process: tomato sauce, zucchini slices, white sauce. Finish with a top layer of tomato sauce and sprinkle vegan shredded cheese evenly over the surface.
5. Bake: Place the assembled lasagna in the preheated oven and bake until the top is bubbly and golden, approximately 25-30 minutes. Let the lasagna rest for 10 minutes before serving to set.

Notes

• Salting the zucchini slices is crucial to remove excess moisture and prevent a watery lasagna.
• Pre-baking zucchini slices is optional but helps to firm them up for better texture.
• You can choose between vegan béchamel or cream cheese white sauce depending on your preference.
• To keep it gluten-free, ensure to use gluten-free flour in the béchamel sauce.
• Use vegan shredded cheese varieties that melt well, like those based on mozzarella or cheddar alternatives.
• Letting the lasagna rest before cutting helps it hold together better.

Keywords: zucchini lasagna, vegan lasagna, gluten-free lasagna, low carb lasagna, vegan pasta alternative, healthy lasagna