Zucchini and Vegetable Lasagna (Dairy Free and Grain Free)

plant-based lasagna

Lasagna, a classic favorite, right?

I used sliced zucchini in place of the noodles and created my own version of cashew cream sauce in place of cheese.  Update on 01-16-2020: I recently made this recipe again and I added tofu”ricotta” in addition to the cashew cream sauce that’s already included in the recipe. YUM!

I prepared this in a small 5 x 7 casserole dish. Makes 2 servings.


  • 2 medium-size zucchini, sliced thin lengthwise
  • 2 – 3 carrots, shredded or sliced
  • 1/4 of colorful bell peppers, chopped
  • 5 – 6 dehydrated tomato slices (my preference) or sun-dried tomatoes
  • 15 ounce pasta sauce from a jar or make your own (See “Really Quick Pasta Sauce” option below.)
  • 1 cup of cashews, soaked at least 30 minutes and no longer than 30 would be ideal
  • 1/2 tsp lemon juice
  • 2 fresh sprigs of parsley or 1/2 TBS dried parsley
  • garlic and onion powders, 1/8 tsp or less of each
  • Italian seasoning, 1/2 tsp
  • salt and pepper to taste
  • Other optional ingredients:  yellow squash, mushrooms, grilled onions, etc


  1. Preheat oven to 350 degrees F.
  2. Create cashew sauce by pureeing drained cashews with lemon juice, herbs, and spices. Don’t forget to season with salt and pepper also. I would start with 1/4 tsp of salt. You can add a little water (or stock) if needed to thin. Set aside.
  3. Using a mandolin slicer, slice the zucchini lengthwise.
  4. Spread a small amount of pasta sauce on the bottom of the casserole dish.
  5. Create layers with zucchini, cashew sauce, vegetables, pasta sauce then repeat again and end with zucchini and pasta sauce.
  6. Cover with parchment paper, oven-safe lid, or covering of your choice and bake for about 30 minutes.
  7. Top with fresh herbs like parsley or basil and serve.

A Really Quick Pasta Sauce: 

This is a pasta sauce that I would use to create pizza sauce, but it was very handy when I needed a sauce for this dish and I didn’t have much time.

Using a high-speed blender (I use a Vitamix), blend the following ingredients:

  • 6 oz can of tomato paste, 
  • 1 tsp Italian herbs
  • 1/2 cup of water (or stock)
  • 1 clove of garlic, 
  • 1/4 – 1/2 tsp salt 
  • 1 TBS coconut sugar (or another sweetener of your choice).

TIP: Add this tofu “ricotta” to the layers to mimic a more traditional lasagna.