Making zucchini lasagna vegan is simple with a quick tofu ricotta and creamy vegan bechamel. In this healthy lasagna recipe, zucchini is layered with marinara sauce, vegan bechamel and tofu ricotta to create a vegan zucchini lasagna that's big on flavor and everyone is certain to love every bite.
Remove the silken tofu from the package and drain all the water off. Place in a fine mesh strainer and allow it to sit for a few minutes or wrap it in a tea towel or cheese cloth and gently press to remove some of the excess water.
Combine the tofu, spinach, yeast, garlic powder, lemon juice, Italian seasoning, oregano and salt in the food processor or blender until smooth. Pour into a bowl and refrigerate until ready to assemble the lasagna.
Make the Bechamel Sauce
Heat the olive oil in a large skillet over medium heat. When heated, reduce the heat to low, add the flour and stir constantly with a whisk to blend.
Add the milk while stirring with a whisk and continuing stirring until the sauce is smooth. Add the nutritional yeast, miso and garlic powder. Cook the bechamel sauce over low heat to thicken the sauce, about 5 minutes. Stir frequently. Taste and add salt and pepper to taste. Pour into a bowl and set aside.
Assemble the Lasagna
When you are ready to assemble your lasagna, slice the zucchini into thin slices, no more than ⅛ inch wide.
Spray a 9 x 13 rectangle baking dish. Place ¾ cups of marinara sauce on the bottom. Top with sliced zucchini, slightly overlapped. Next spread ½ cup of the tofu mixture over the zucchini followed by a ¾ cup of marinara and 2 tablespoons bechamel.
Repeat with two more layers of zucchini, tofu, marinara sauce and bechamel sauce, using the last of the tofu in the final layer if you have extra.
Top with a final layer of zucchini and the remaining marinara sauce. Save the remaining bechamel sauce for adding later.
Place in the oven and cook for 40 minutes.
Pull the lasagna out and drizzle with bechamel sauce over the top. Place back in the oven and cook for another 15-20 minutes or until bubbly.
Remove from the oven and let it sit for about 15 minutes before you cut it.
Notes
Tips for Best Results:To hand cut the zucchini I recommend cutting the zucchini in half lengthwise first. Then place the flat side down on the cutting board and begin slicing the zucchini lengthwise into thin strips. Having the flat edge down on the cutting board simply makes it easier to cut thin without the zucchini slipping or rolling around.Using a mandolin or vegetable peeler simplifies cutting the zucchini into thin strips. Be sure to drain off the water that's in the package of tofu before adding it to the blender.When layering the zucchini noodles, overlap the edges of the zucchini slices to create a solid layer.Let the lasagna sit at least 15-20 after cooking. This allows everything to kind of settle and some of the liquid to evaporate.Don't cover your lasagna when cooking in the oven. It may take a little longer to cook but covering it holds in excess liquid. Leaving it uncovered allows the moisture to evaporate as the vegan zucchini lasagna is cooking. If you go ahead and cover it anyway, at least leave a corner open to vent and allow some evaporation.