Vegetarian Lasagna: Two Ways

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I had a bit of time on my hands yesterday afternoon, so I decided I wanted to use it to make something special for dinner. One of my husband’s favorite dinners is a vegan lasagna that we’ve been making together for the last few years– it’s incredibly satisfying, and it’s meat- and dairy-free! Since I now prefer to avoid soy products when I can, I also experimented with a small zucchini lasagna for myself, using no noodles or soy products. It turned out so delicious! Whatever your preference, I’ve included both recipes below:

Zucchini Lasagna
Serves 1-2 people

3 medium zucchini
1/2 Kabocha squash, roasted
1 cup mushrooms, chopped
1-2 0z. soft goat cheese
1 oz. cheddar-style raw goat cheese, shredded
1 oz. Jar of your favorite marinara sauce (Paesana is my favorite!)


Cut the zucchini into long, flat strips. (If you have a mandolin slicer, that would make things easier, but I just used a knife and it still turned out well). Arrange the sliced zucchini on a lightly greased baking sheet, and roast at 400 degrees for 10-15 minutes, just to reduce the moisture content.

In your baking dish, spread a thin layer of marinara sauce on the bottom, to prevent sticking. Then arrange your first layer of zucchini. Top the zucchini with half of your portion of roasted Kabocha squash— I mashed it around to form an even layer. Top the squash with the chopped mushrooms, then drizzle some marinara and crumbled soft goat cheese on top of that. Start another layer of zucchini slices, then repeat the layers of squash, mushrooms, sauce and goat cheese. Arrange the final top layer of zucchini slices, and top it off with some more marinara and a layer of shredded cheddar-style goat cheese.

As you can see, the recipe makes enough to fill one-quarter of an 8-inch square baking dish. Please adjust the quantities to suit the number of people you’re cooking for! (Since I was the only one eating this, it didn’t make sense for me to make more– especially since I wasn’t sure how it would turn out!)

Bake the lasagna in the oven for 30 minutes at 350-degrees, or until it is hot and bubbly. I was so excited to dig in, I forgot to take a picture while it was still pretty in the pan, so you get to see my sloppy plate instead:

So messy, but SO GOOD. I will never be making “traditional” lasagna for myself again!! 😀

For those of you who prefer the vegan approach, this next recipe is for you:

Vegan Lasagna
Serves 6-8

1 package whole-wheat lasagna noodles
1 bag frozen Boca Burger crumbles
2 boxes extra-firm tofu
dried oregano, basil, and garlic, to taste
salt and pepper, to taste
2 cups fresh spinach, chopped
1 cup chopped mushrooms
1 28-oz. can tomato sauce
1 T. tomato paste


Boil noodles according to package directions. In the meantime, heat the tomato sauce and paste in a saucepan over medium heat until heated through, then lower heat and set aside. In another saucepan, heat the frozen burger crumbles until thawed, then add the chopped mushrooms and heat for another minute, then set aside.

In a medium bowl, combine the two boxes of tofu, drained, with the two cups of chopped fresh spinach. I like to mix this with my hands, to get a nice ricotta-like texture, but a fork would work as well. Then season with salt, pepper, dried oregano, basil and garlic, to taste. I like to give a generous shake of everything! Then mix well and set aside.

Time to arrange! Start with a thin layer of tomato sauce, to prevent sticking, then place your first layer of lasagna noodles. Top with half of the tofu-spinach mixture, followed by half of the burger crumbles.

Top the crumbles with a generous drizzle of tomato sauce, then start your next layer of lasagna noodles. Repeat the layers, using the other half of the tofu-spinach mixture, followed by the burger crumbles, then top it off with another drizzle of tomato sauce. Place your final layer of lasagna noodles, then cover it with one last thin layer of tomato sauce. Bake at 350 degrees for 30 minutes, or until a knife placed in the center comes out hot.

As you can see, my husband was a big fan:

This stuff doesn’t last long in our house! 

Hope you all enjoy the recipes! Let me know if you try one out!

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