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a slice of vegan lasagna on a white plate with a fork

Vegan Zucchini and Spinach Lasagna Recipe

  • Author: Verna
  • Total Time: 1 hour 25 minutes
  • Yield: 8-12 Servings
  • Diet: Vegan


This meaty Vegan Lasagna recipe is layered with vegan bolognese saucetofu ricotta, zucchini, spinach, and vegan cheese sauce. It’s hearty and so satisfying!


For lasagna:

  • 5 and 1/2 to 6 cups vegan meat sauce or bolognese sauce (see notes)

  • 1 and 1/2 cups vegan ricotta cheese

  • 2 small zucchini, cut lengthwise into 1/4 inch slices

  • 2 large tomatoes sliced into ¼ inch slices (enough for a layer)

  • Handful of fresh spinach

  • 12 lasagna sheets (I always cook a few extra noodles) use gluten free if needed

  • Vegan cheese sauce, recipe below (see notes for options*)

Cheese sauce:

  • 1- 200g package of vegan mozzarella cheese shreds

  • 3/4 cup unsweetened plant milk, I use soy milk

  • 1 tablespoon vegan butter

  • 1 and 1/2 teaspoons yellow mustard


  1. Ricotta: Make tofu ricotta in your food processor. Set aside

  2. Veggies: Toss sliced zucchini with a little olive oil and grill or pan fry a couple minutes on each side until almost tender. Set aside on a plate. Slice tomatoes as well and set aside 

  3. Noodles: Cook lasagna noodles according to package instructions in a large pot of boiling water with a good pinch of salt and drizzle of oil. Drain and add back to the pot with cold water until needed.

  4. Cheese sauce: While noodles are cooking add cheese sauce ingredients to a medium saucepan/pot cook while stirring until completely melted and gooey, add a little more plant milk if needed. Set aside.

  5. Assemble Lasagna: Preheat oven to 350° First layer: In a 9x13 deep dish lasagna pan spread 1 cup of ‘meat’ sauce evenly on the bottom. Add 4 noodles lengthwise overlapping a bit for the bottom layer. Top with 1 and 1/2 cups sauce, add a layer of zucchini, then a layer of tomatoes.

  6. Second layer: Add another 4 noodles, spread 1 and 1/2 cups vegan ricotta over noodles followed by a single layer of spinach and another 1 and 1/2 cups meat sauce.

  7. Third layer: Layer on another 4 noodles (final layer) spread 1 and 1/2 cups pasta sauce over noodles. Pour or spoon cheese sauce evenly over the top. Season top with a little salt and pepper. Cover the dish tightly with tin foil. 

  8. Bake for 50 minutes. Uncover and broil for a couple of minutes if desired. Cool for 10-15 minutes. Slice, serve and enjoy!


  • Cheese sauce: instead of making sauce you could simply add a layer of vegan cheese shreds, store bought or homemade vegan mozzarella. Or for a more plant based topping use my cheese sauce from my enchilada recipe.
  • No boil noodles: if using ready made noodles for lasagna I suggest adding more sauce and baking an additional 10 minutes.
  • Sauce: Make sure sauce is sufficiently thick -cook a little longer at the end uncovered if necessary to achieve the right consistency (you don't want a watery lasagna)
  • Can easily make the sauce and ricotta a day or two ahead just let come to room temp before using.
  • Store: will keep covered in the fridge for 4-5 days and freezes well. To reheat from frozen: defrost in the fridge overnight and reheat in the microwave or a 350° oven for 30 minutes or until heated through.

Recipe originally published Nov, 2018. It has been updated with new photos and easy to follow instructions. Recipe itself is unchanged.

  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Mains, Gluten free
  • Method: Oven baked
  • Cuisine: Italian, American, Canadian

Keywords: vegan lasagna