Zucchini Lasagna

One of the favorite dishes served at Lake Villa Guatemala is our scrumptious zucchini lasagna. I often make this ahead so it can be easily served on days when I’m out exploring Lake Atitlan with guests. This lasagna is a complete meal itself but goes great with a crisp salad made from greens harvested from our organic garden. This recipe can be easily adapted for soy free, gluten free, or nut free diets.

This recipe is for a 9 x 13 inch baking pan (8 servings).


  • 3-4 cups tomato sauce (use your favorite or use the quick recipe below)
  • 2 cups tofu ricotta
  • 1 cup nut cheese (cashew or almond).
  • 4-5 medium zucchini
  • 5 lasagna noodles, uncooked (I prefer spinach noodles or rice. You can omit this completely–the lasagna will not be as firm)
  • 2 tablespoon nutritional yeast


Preheat the oven to 425.
  1. Slice the zucchini lengthwise, about 1/4 inch thick.
  2. Grease the baking dish with a touch of olive oil.
  3. Put about 1/2 cup of tomato sauce in the pan and spread across the bottom of the pan.
  4. Layer 1/2 of the zucchini in a single layer on top of the sauce.
  5. Spread 1 cup of the tofu ricotta on the zucchini.
  6. Spread 1 cup of tomato sauce over the ricotta.
  7. Layer the lasagna noodle on the sauce.
  8. Spread the 2nd cup of ricotta over the noodles.
  9. Spread 1 more cup of tomato sauce over the ricotta.
  10. Layer the 2nd half of the zucchini over the sauce.
  11. Spread the nut cheese over the zucchini.
  12. Pour the remaining sauce over the nut cheese.
  13. Cover and bake for 30 minutes.
  14. Remove the cover from the pan and sprinkle the nutritional yeast over the top.
  15. Bake another 10 minutes uncovered.
  16. When the lasagna is nice and bubbly and slightly browned, remove from the oven.
  17. Allow to rest 10 minutes before cutting.
Quick Tomato Sauce
  • 1 onion
  • 3 cloves garlic
  • 20 roma tomatoes
  • 10 sundried tomatoes
  • 1 tablespoon or more Italian seasoning (or your favorite fresh herbs)
  • salt and pepper to taste

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