This is a great and creative recipe! It’s healthy, easy to prepare, and so tasty. I spent about 15 minutes using a turkey baster to remove excess liquid (those damn zucchinis did me dirty again). This looks divine! We lov d this! Need help? Cant I just use the premade dairy free ricotta?

They look absolutely delicious. I don’t, but you can reference this recipe for a ball park. I think next time I’ll throw in some mushrooms and spinach in the layers for a little extra something. We think that would work! We use this mandolin and it holds the zucchini lengthwise without an issue. Either way, we’re glad everyone still enjoyed it! :), Yay! This is super tasty!!! I also think you can use blanched almonds but haven’t tried that yet either! Will be back after I’ve made it. This is a super old comment but there are some great cheeses out there made from sunflower seeds. It should redistribute as it cools. Thanks for sharing, Anna! Add the basil and saute another 2-3 minutes. After this step, you could also grill it to remove even more moisture, but I didn’t. Can’t wait to try this one. My husband and I LOVED the flavor and texture of the macadamia nut “ricotta.” Thank you for your inventiveness in the kitchen! Thanks so much! I’m not a vegan or even a vegetarian by any stretch of the imagination but I’ve been turning to some vegan and vegetarian recipes to balance out my diet. Just made this for dinner! I made this today and it was delicious! I also decided to make it with your pesto bread sticks as recommended and, though I might have burned my pesto, it was the perfect combo! And since it's so light, you'll never feel overly stuffed or heavy. Thank you for sharing your recipe changes, Rachel!

Very excited to try in the future with eggplant and sweet potato! I am new to cooking. More water might help, but we’d avoid thinning it too much.

I tried this recipe last night and it was INCREDIBLE. We will encourage you, inspire you and support you every step of the way. Thanks so much for sharing! I used three cups of almonds and had some left over. Thank you :). Remvove the cover and bake another 10 minutes, or until the lasagna is hot and bubbly throughout and the zucchini is fork tender. Will be returning to this again and again. Thanks so much for sharing!

Not at all! I made this dish last night and it was delicious!! Other than that, enjoy!! I want to say that in the process of cooking this I ended up cutting a large chunk of my finger on the mandolin. This vegan zucchini lasagna is incredible!!

Repeat with another layer of eggplant and zucchini slices, tofu ricotta, and tomato sauce. I did this to make sure is not so watery the final result, and it was perfect. Thanks so much! This field is for validation purposes and should be left unchanged. Then lay the dried out zucchini down. Though taking the time to blanch the almonds was pretty time consuming. Love it! Everyone loved it and asked for the recipe. So I really like it, but I had a problem, both of the times I made it. We made this tonight with the tofu. Hope that helps! Hi! Layers of pasta, tofu-cashew filling, spinach, zucchini, and marinara make for a super flavorful alternative to traditional lasagna. Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. It’s seriously my new fav meal. Thank you! Use a thicker/chunkier one next time? Also, I wish I would have used the full 28 oz. Whats your advice for prepping the zuchini lasagna ‘noodles’ enough so that they can be ‘dry’ enough to bake in the oven? I used cashews and it was so good!! I splurged this time, but I’ll try something different next time. The first time I made zucchini lasagna it tasted amazing but was essentially a puddle of moisture. On another note, I used a mandolin for the first time with this recipe and sliced off the very tip of my finger (had to go to the ER). Best to slice the zucchini and then salt it.