• Skip to main content
  • Skip to primary sidebar

Home-Cooked Roots

menu icon
go to homepage
  • About
  • Recipes
  • Fall Recipes
  • 💛 Favorites
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Fall Recipes
    • 💛 Favorites
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Main Dishes

    Vegan Lasagna with Zucchini and Summer Squash

    Published: Jun 30, 2021 · Modified: Jun 16, 2022 by Nicolette · This post may contain affiliate links. By browsing this website, you agree to our privacy policy and terms of use.

    210 shares
    Jump to Recipe

    Swap the lasagna sheets for zucchini noodles in this Vegan Lasagna with Zucchini and Summer Squash dish. It’s the perfect, vegan and gluten free dinner option when your garden is bursting with overgrown zucchini or you’re craving a lighter vegan lasagna. Just 5 easy ingredients!

    Wooden and silicone serving spoon dug into zucchini lasagna topped with fresh basil.

    I love eating pasta and vegan lasagna year round, but when the weather warms up I often crave dishes that are lighter and packed with veggies.

    This vegan lasagna is the best of both worlds – it’s made cheesy and delicious with homemade tofu ricotta and marinara yet packed with 10 cups of zucchini and summer squash!

    TABLE OF CONTENTS show
    1 Why This Recipe Works
    2 Ingredients and Substitutions
    3 Step by Step Instructions
    4 FAQs
    5 Expert Tips
    6 More Vegan Pasta Recipes to Try
    7 Vegan Lasagna with Zucchini and Summer Squash

    Why This Recipe Works

    • Lots of flavor. Sprinkling the zoodles with salt helps draw out excess moisture and prevents the lasagna flavors from being watered down.
    • Dairy free. Tofu ricotta gives this healthier lasagna the flavors of classic lasagna without the need for dairy cheese.
    • 20 minutes prep time. Using jarred marinara sauce and even pre-made zoodles cuts the prep time needed for this vegan lasagna down to 20 minutes.

    Ingredients and Substitutions

    Ingredients for lasagna measured into individual bowls and labeled.
    • zoodles – I like to use a combination of zucchini and summer squash and spiralize the noodles myself at home. To make this recipe even easier, use store-bought zoodles!
    • vegan ricotta – I make my own homemade tofu ricotta cheese with just 7 ingredients I almost always have on hand. If you don’t want to make your own, the brands Kite Hill and Tofutti each sell a store-bought vegan ricotta.
    • marinara sauce – I use Rao’s in this lasagna. It’s one of the most flavorful marinara sauces I have ever used. Try finding it at your local Costco for the best deal.
    • vegan mozzarella cheese shreds – I opted for store-bought shredded mozzarella to cut the prep time, but if you prefer a homemade version, try my Melty Vegan Cheese or my Tofu Mozzarella (no nuts, no oil).

    Step by Step Instructions

    1. Spiralize your zucchini and or summer squash.

      I have used this Paderno World Cuisine Spiralizer for years and love it! For purposes of making this recipe as universal in baking time as possible, I used the most common width I generally see for zoodles in stores and other recipes (3×3 mm).

      You can spiralize the noodles to your preferred thickness, but understand thicker zucchini lasagna noodles will require a longer bake.

      If you are in a rush, you can often find pre-spiralized noodles at your local grocer in the same section as other pre-cut produce.
    Spiralized zucchini and summer squash in glass bowl.
    1. Draw the excess moisture out of the squash. Zucchini and summer squash are water rich vegetables and when baked, all that excess water comes out.

      To prevent this vegan lasagna from getting too watery, spread the squash out on a clean tea towel or two and sprinkle with kosher salt. Set it aside for 10-15 minutes and allow the salt to draw all that excess moisture out.

      Wrap the noodles up in the towel(s) and gently squeeze the moisture out over the sink.

      You will notice the squash shrinks considerably in size. This is good!
    Zucchini noodles after ringing out excess water in clean tea towel.
    1. While the salt draws the moisture out of the squash, prepare the tofu ricotta. You can also do this ahead of time and have it ready to go in the refrigerator.

    How to Layer the Lasagna

    1. Layer the lasagna and bake! Once the excess moisture has been drawn out of the squash, build the lasagna.

      I like to layer the ingredients into my baking dish like you would with a classic lasagna, but if preferred, you can also toss together the zoodles, tofu ricotta and marinara in a large bowl and then simply transfer to a baking dish.
    Photos with labeled steps showing step by step process of layering lasagna.
    Step by step process of layering lasagna prior to baking.
    • Step 1: Layer half of the zoodles in the bottom of your baking dish. I used a 10″ round oven safe skillet, but you can also use a 9×13 baking dish.
    • Step 2: Layer half of the tofu ricotta on top of the lasagna zoodles.
    • Step 3: Layer half of the marinara on top of the vegan ricotta.
    • Step 4: Layer remaining zoodles on top of marinara sauce.
    • Step 5: Layer remaining tofu ricotta cheese on top of lasagna zoodles.
    • Step 6: Layer remaining marinara on top of ricotta.
    • Step 7: Layer of vegan mozzarella (optional). I like to melt the mozzarella prior to baking because I find it melts very poorly in the oven (as do most vegan cheeses).
    • Step 8: Bake the vegan lasagna uncovered for 35-45 minutes, or until mozzarella is browned and zoodles are your desired doneness.

      Serve vegan lasagna with zucchini with fresh basil, more vegan mozzarella and Vegan Garlic Bread or Vegan Cheese Bread (Pull Apart Bread).

    FAQs

    Why is my zucchini lasagna watery?

    Zucchini and summer squash have a very high water content (about 90%!). For this reason, they will naturally release a lot of water while baking. To combat this, it is imperative you salt your zoodles and ring out that extra water prior to baking. Even when doing this, your lasagna will be saucy but it should NOT be watery tasting.

    How long does zucchini lasagna last in the fridge?

    This vegan lasagna will keep in the refrigerator for 3-4 days and is just as good for leftovers! I sometimes prefer the leftovers.

    Can I make this recipe with spaghetti squash instead?

    I have not tested this vegan lasagna recipe with spaghetti squash, but it will likely work if the spaghetti squash is cooked separately beforehand. I have a Vegan Spaghetti Squash Lasagna Boats recipe you may enjoy!

    Expert Tips

    • Use your overgrown garden zucchini to make this recipe! I made this recipe specifically because I had huge zucchini and summer squash and needed to use up a lot at once. It’s the perfect way to use it up!
    • Taste the lasagna at the 35 minute cook mark and see how you like the doneness of the zoodles. I like mine to have a slight crunch, but some prefer a lot softer texture.
    • Use a high quality marinara sauce. Since this recipe is just 5 ingredients, you want to use quality ingredients. The marinara you pick can make or break the flavor here!
    Closeup of serving spoon dug into lasagna.

    More Vegan Pasta Recipes to Try

    • Vegan Creamy Mushroom Pasta Bake
    • Vegan Tofu Bolognese Sauce
    • Vegan Spaghetti Squash Lasagna Boats
    • Creamy Vegan Pesto Pasta Bake

    [popout_newsletter]

    Wooden and silicone serving spoon dug into zucchini lasagna topped with fresh basil.

    Vegan Lasagna with Zucchini and Summer Squash

    This 5 ingredient lasagna is perfect, vegan and gluten free dinner option when your garden is bursting with overgrown zucchini or you’re craving a lighter meal. Ready in just about an hour!
    5 from 1 vote
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 servings
    Print Recipe Pin Recipe Rate this Recipe

    What You’ll Need

    • Spiralizer
    • 12" Cast Iron Skillet

    Ingredients

    • 1 lb summer squash - spiralized (about 4-5 cups)
    • 1 lb zucchini - spiralized (about 4-5 cups)
    • 25 ounces marinara sauce
    • 1 cup vegan mozarella cheese shreds - for topping optional
    • basil - for topping
    • 1 teaspoon Morton kosher salt

    Tofu Ricotta

    • 1 tofu ricotta recipe
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 375 degrees, Fahrenheit.
    • Spread spiralized summer squash and zucchini over two large, clean tea towels and sprinkle with the 1 teaspoon of kosher salt. Allow to sit on the towel for 10-15 minutes. This is going to draw excess water out of the squash and prevent the lasagna from being too watery.
    • While the salt draws the moisture out of the squash and zucchini, prepare the tofu ricotta and set aside.
    • After 10-15 minutes, wrap the squash and zucchini up in the tea towels and lightly squeeze out the excess water.
    • Add half of the zoodles to the bottom of a round 10" oven safe skillet or 9×13" casserole dish. Layer ½ of the ricotta on top, then ½ of the marinara sauce. Continue layering until all ingredients have been added to the casserole dish (I was able to do two layers). Finally, top with vegan mozzarella cheese, if using.
    • Bake uncovered for 35-45 minutes, or until noodles are soft to your liking.
    • Allow to cool for 5 minutes, then serve immediately topped with additional vegan mozzarella, fresh basil, red chili flakes etc.
    • Storage: Store leftovers in the refrigerator for up to 3 days in an airtight container. Will stay fresher longer in glass container. Reheat in microwave.

    Recipe Notes

    • This recipe has been updated on June 30, 2021 to include a better written recipe. 
    • If you prefer, you can toss together the zoodles with the marinara and tofu ricotta instead of layering. 
    • The exact spiralizer I use (highly recommend): Paderno Word Cuisine 4-Blade Folding Vegetable Slicer/Spiralizer Pro.
    • If your summer squash has a lot of seeds inside, first slice squash in half, scoop out seeds, then spiralize. This recipe is perfect for those jumbo zucchini and squash that grow too long in our gardens!
    • I like to melt vegan cheese shreds in the microwave with a couple of splashes of water or unsweetened milk before pouring on the lasagna to bake because vegan cheese shreds do not melt well on their own. 
    Jump to Recipe
    👉 Send this recipe to your email inbox! 📨
    Enter your name and email and get this recipe sent straight to your inbox! Plus, you’ll get new recipes and resources from me every week.
    Please enable JavaScript in your browser to complete this form.
    Loading

    Nutrition

    Serving: 1serving | Calories: 129kcal | Carbohydrates: 18g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1500mg | Potassium: 878mg | Fiber: 5g | Sugar: 10g | Vitamin A: 840IU | Vitamin C: 37mg | Calcium: 91mg | Iron: 3mg

    Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

    Course: Main Course
    Cuisine: Italian/American
    Author: Nicolette Wax

    This recipe was originally published August 2, 2020 and was updated on June 30, 2021 to include an improved recipe, new recipe photos including step by step process photos, FAQs, and expert tips.

    More Main Dishes

    • Closeup of bowl of pot pie with biscuit on top.
      Vegan Pot Pie with Biscuits
    • Crockpot Stuffed Pepper Soup (Vegetarian)
    • Lentil Sloppy Joes
    • Large pot of pumpkin soup with ladle.
      Cauliflower and Pumpkin Soup Recipe (Easy!) 
    210 shares

    Reader Interactions

    Comments

    1. Kat - the other 1

      August 30, 2023 at 11:34 am

      In order to get faux cheese to melt you have to add fat. I know, most of them are already “fattening” and SHOULD melt great, but obviously, they do not.
      Drizzle it (after putting it on the food and before baking) with oil or melted butter (or plop tiny plops of vegan butter all over), or spray well with oil till nice and shiny. If it gets hot enough it will now melt. I guess you could toss it with oil or butter before adding to the food… Seems like extra work though. Hopefully I will get some more squash this year to try this with! Every year new bugs show up uninvited, and this year there is now some nasty worm that crawls into the bottom of the baby fruit and another that crawls into the flower end. This happens long before the squash is far enough along to even get fertilized so I haven’t gotten many squash at all. The bugs this year are so frustrating, it makes me so mad, and makes me wanna cry. (And smash all the bug heads in.. heehee.)

      Reply
    2. j

      August 15, 2023 at 12:42 pm

      i don’t think you know what lasagna is….

      Reply
      • Kay

        August 30, 2023 at 11:19 am

        It’s layered. Close enough.

        Reply
      • Nicolette

        August 30, 2023 at 11:27 am

        This isn’t meant to be a traditional lasagna recipe 😉 There are plenty of those online if that is what you are interested in!

        Reply

    Add a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Nicolette in kitchen leaning on kitchen island.

    Hey, there! I'm Nicolette.

    I’m a law student turned grocery budgeting and meal planning expert.

    Here I'm sharing the recipes and savvy budgeting principles that helped me pay off 70k student loan debt in less than 27 months.

    More about me →

    Newest Posts

    • Collage of 4 vegan potato recipes with text that reads, 50+ best Vegan potato recipes.
      50+ Vegan Potato Recipes
    • Collage of 4 recipes to serve with white rice with text that reads, 40+ Meals to Serve with White Rice.
      What to Serve with White Rice (40+ Ideas!)
    • Vegan garlic bread close up pieces.
      Vegan Garlic Bread
    • Marshmallows on parchment paper surrounded by ornaments.
      Homemade Vegan Marshmallows
    • How to Make Vegan Caramel Sauce
    • Instant Pot Mashed Potatoes

    Budget-Friendly Soups

    • Slow Cooker Lasagna Soup (meatless)
    • Vegan Leek and Potato Soup
    • Creamy Vegan Tomato Soup with Roasted Red Peppers
    • Large pot of pumpkin soup with ladle.
      Cauliflower and Pumpkin Soup Recipe (Easy!) 
    • Chowder in white bowls.
      The Best Vegan Corn Chowder
    • Pot of mushroom soup with ladle of soup in gray ladle.
      Vegan Cream of Mushroom Soup (Gluten, Oil Free)

    Instant Pot Favorites

    • Bowl of refried black beans.
      Easy Refried Black Beans from Scratch (Instant Pot!)
    • Bowl of vegan beef stew with wine and crusty bread.
      Vegan Beef Stew
    • Collage of 4 Instant Pot recipes that use lentils with text graphic that says 30+ Instant Pot Lentil Recipes.
      30+ Vegan Instant Pot Lentil Recipes
    • Lentil tacos garnished with cheese, sour cream, and fresh cilantro.
      Instant Pot Lentil Tacos
    • Bowl of red beans and rice topped with rice and green onion.
      Instant Pot Red Beans and Rice (Vegetarian)
    • Bowl of green lentils with spoon.
      How to Cook Lentils in Rice Cooker

    Quick and Easy Appetizers

    • Collage of 4 BBQ recipes for vegans.
      43 Vegan BBQ Recipes
    • Frozen Air Fryer Onion Rings
    • Bowl of crispy air fryer Brussels sprouts with a spoon.
      Crispy Air Fryer Brussels Sprouts
    • Sweet potato wedges garnished with herbs.
      Air Fryer Sweet Potato Wedges
    • Collage of 4 Silken Tofu recipes with text that says "39 Ways to Use Silken Tofu."
      39 Silken Tofu Recipes
    • Collage of vegetarian pigs in a blanket, vegan cheese ball, vegan spinach artichoke dip and stuffed mushrooms to showcase 31+ Vegan appetizers recipes.
      47+ Vegan Appetizers for the Holidays

    Footer

    ↑ back to top

    Read Our Terms

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Statement

    Keep In Touch

    • Subscribe
    • Follow on Instagram
    • Follow on Facebook
    • Follow on Pinterest

    About

    • Contact me
    • About

    As an Amazon Associate and ShopStyle Affiliate, I earn from qualifying purchases.

    Copyright © 2022 Home-Cooked Roots, LLC

    ”Copyright© 2023 · homecookedroots.com ·