Vegan Gluten-Free Zucchini Lasagna

vegan glutenfree zucchini lasagna

Oh man, this vegan gluten-free zucchini lasagna is so good. Like, so, so good. So good that I kinda recommend going out and getting a completely unnecessary piece of equipment to make this recipe…

A vegetable sheet slicer! You guys. I bought this on a whim one night and I’m hooked, completely hooked. The perfect accessory to make vegetable lasagna, vegetable roll-ups, vegetable sushi and so much more.

Of course, you don’t need this thing. A sharp knife or a mandolin works in the same way; but it’s more fun to play with this thing. If you think that you’ll make a lot of vegetable based pasta, then I do recommend this one. Let’s get to making this!

glutenfree vegan zucchini lasagna

We are making the ultimate vegan and gluten-free lasagna. A lasagna made almost completely out of vegetables, which is crazy cool. For those who don’t think vegetables are versatile and delicious, make them this recipe.

Tomato sauce,  zucchini lasagna sheets, cauliflower-cashew ricotta, roasted mushroom and eggplant then repeat. Then bake until hot and bubbly and DIVE RIGHT IN.

I made this for BL and after a few bites he said, wow- this is vegan? Yeah babe. Dairy-free, gluten-free and so delicious. Because, you know I don’t care too much about those things. I love pasta (um, I wrote an entire book on it) and really enjoy a good piece of cheese. However, I also really love vegetables and think this lasagna is pretty freaking epic.

vegan glutenfree zucchini lasagna

vegan glutenfree zucchini lasagnavegan glutenfree zucchini lasagna

I want us all to cook more. To eat more plant foods. To spend less time focused on our phones/crazy headlines and more time with each other, eating delicious food and feeling grounded to our community.

That was my response last night when someone asked me why I’m a food blogger.

I struggle with the why/what a lot. What exactly is my purpose here? I know that I love to cook and I love to share yummy food. I want us all to eat more plant-based foods because I know that that’s the least resistive path towards better health and longevity for ourselves and the planet.

I’ve been working really hard on some cool projects that I’m very, very excited about. Projects that feel like I’m actually making a difference in this world, which I don’t always feel when I post a photo of my dinner on Instagram. The reality of that is that I might not be posting 3 days a week for right now. We’ll see. My promise to myself is the acknowledgement that doing it all means less time with my kids and more time in the office. A trade that is OK some of the time, but not all of the time.

Don’t worry though, I’ve got some really yummy things coming your way that I think you’ll be happy with the tradeoff. In the meantime, I want to know what you think. What recipes do you want to see on this blog? Any particular produce that you need more ideas for?

Wishing you all a great weekend. We are headed to Wisconsin next week to see BL’s parents, then a few days at the lake with his siblings. It’s been a wild few months and I’m looking forward to being in a place where we are surrounded by family and still feel safe. I cannot wait to unplug, relax and eat. Always eat. I made a batch of these brownies to bring with us and I know that we’ll be digging into them a few hours into our trip. 

Thanks for sticking with me. Now go make this lasagna. xo

vegan glutenfree zucchini lasagna




  • 1 medium eggplant, cut into 1/2 inch pieces
  • 1 pound mushrooms (any kind will work, I used white button mushrooms), trimmed and sliced thin
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 8 ounces cauliflower florets, roughly chopped
  • 1 cup raw cashews
  • 1/4 cup chopped basil leaves, plus more for garnish
  • 3 medium zucchini
  • 4 cups marinara sauce


  1. Preheat the oven to 450 degrees F.
  2. Toss together the eggplant, mushrooms, 2 tablespoons olive oil, garlic, red pepper flakes and 1/2 teaspoon salt. Spread onto a baking sheet and roast, about 30-35 minutes, stirring halfway through. The eggplant should be tender with most of the juices evaporated. Remove and set aside.
  3. While the mushrooms are cooking, place the cauliflower, cashews, 1 teaspoon salt in a saucepan and cover with water by 3 inches. Bring to a boil, then reduce heat to medium, cooking mixture until cauliflower is very soft and falls apart when touched with a fork, about 20 minutes. Drain and let cool slightly.
  4. While the cauliflower is cooking, make the noodles. Very thinly slice the zucchini into strips. You can do this using a mandolin, a vegetable sheet slicer or a sharp knife. The slices should be no longer than the length of your pan, about 12-13″; cut them if needed. If using the vegetable sheet slicer, use the thin blade.
  5. Lay strips on a paper or kitchen towel and sprinkle with salt. Let sit for at least 10-15 minutes until the zucchini starts to “sweat,” where water will be drawn to the surface. Pat the zucchini dry and set aside.
  6. When the cauliflower is just cool enough to place in a blender, add the cauliflower and cashew mixture to a food processor or blender along with 3 tablespoons oil and 2 tablespoons water. Puree until very smooth, scraping down the sides as needed. Season with more salt and pepper to taste, if needed. Stir in the chopped basil and set aside.
  7. Time to assemble! Reduce the oven heat to 375 degrees F with an oven rack in the middle position. Lightly grease a 9×13″ pan and spread tomato sauce in a thin layer to cover (about 1 cup). Place zucchini noodles in a single layer, you may have to cut them to get them to fit. Spread a little more than 1/3 of the cauliflower-ricotta mixture over the noodles, followed by 1/2 of the cooked eggplant and mushrooms.
  8. Repeat: another layer of sauce, zucchini, a little more than 1/3 of the cauliflower mixture, remaining eggplant mixture.
  9. Finish with a final layer of zucchini noodles and remaining tomato sauce. Place remaining cashew mixture in the fridge for now. Cover the pan with aluminum foil and bake for 45 minutes. Remove lasagna from oven and remove foil. Dollop remaining cashew ricotta on top (or spread in an even layer). Let cool for ~20 minutes before slicing, so it doesn’t become a soupy mess.
  10. Right before serving, drizzle with remaining tablespoon olive oil and fresh basil leaves, if desired. YUM.


Loosely adapted from the Hearty Vegetable Lasagna from America’s Test Kitchen

This recipe was originally published in June 2018 and has been updated in 2020.


  • Serving Size: 1/9th recipe
  • Calories: 257
  • Sugar: 14.2 g
  • Sodium: 650 mg
  • Fat: 17.2 g
  • Saturated Fat: 2.6 g
  • Unsaturated Fat: 13 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 6.3 g
  • Cholesterol: 2.3 mg
vegan glutenfree pan of lasagna