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+ servings
zucchini lasagna

Lazy Zucchini Lasagna

This is the perfect recipe for those lazy days. It is a family favorite that also makes for delicious leftovers!
5 from 1 vote
Course Dinner, Lunch
Cuisine Italian
Servings 8 servings


  • 10 ounces frozen chopped spinach thawed and drained (optional)
  • 1 recipe Tofu Ricotta recipe below
  • 2 large jars pasta sauce of your choice
  • 8 ounces lasagna noodles uncooked - you might not use all
  • 1-2 zucchini sliced thinly (a mandolin is helpful for this)
  • 1 large carrot shredded (optional)
  • Nut Parmesan Garnish see recipe below


  • Preheat oven to 375 F.
  • If using, stir the chopped, drained & thawed spinach into the ricotta.
  • Spread about ½ cup of the sauce on the bottom of a 9x13 inch baking dish and place a layer of 4 lasagna noodles
  • Spread ½ of the tofu mix on top of the noodles.
  • Follow with a layer of zucchini slices or shredded carrots if using.
  • Layer in a coating of the sauce.
  • Layer in 4 more noodles.
  • Follow with the rest of the tofu mixture then sliced zucchini if you used carrots.
  • Layer in 4 more noodles.
  • Cover with PLENTY of sauce!
  • Cover the dish TIGHTLY with foil.
  • Bake at 375 F for about 1 hour, test the top noodles for tenderness. Add more sauce if necessary (and return to oven for a few minutes).
  • Allow it to cool for a few minutes before serving with homemade Nut Parmesan.
Keyword vegan
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