Vegan Zucchini Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A noodle-free lasagna made with roasted zucchini slices, cashew ricotta, and marinara sauce. Satisfying and hearty despite the absence of pasta, with clean dairy-free flavors that work well for special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 medium zucchini ((about 2 1/2 to 3 pounds total))
- 1 tablespoon olive oil
- 1 1/2 cups raw cashews, (soaked in water 4 to 8 hours, drained, and rinsed)
- 1/2 cup water
- 1 garlic clove
- 1 (14 ounce/400 gram) package extra-firm tofu, (drained)
- 1/2 cup fresh basil leaves
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups marinara sauce
- 1 1/2 cups shredded vegan mozzarella cheese ((optional))
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 646mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 885mg
- Calcium
- 214mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 646MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.