Plant-Based Zucchini Lasagna

Plant-Based Zucchini Lasagna is a delicious vegetable-packed meal that’s topped with a creamy cashew cheese and guaranteed to become a favorite. 
Interventional trials have shown that eating nuts improves artery function, and nut consumption may also improve blood sugar control, lower cholesterol, suppress inflammation, reduce oxidative stress, and feed our friendly gut flora.
4.15 from 41 votes
Course Main Course
Difficulty Moderate
Servings 8
Daily Dozen


For the Zucchini Noodles:

  • 4 medium zucchini

For the Mushroom Mix:

  • 24 ounces mushrooms, diced
  • 2 medium onions, diced
  • 1 large red pepper, diced
  • 1 tablespoon smoked paprika
  • 2 teaspoons onion powder


  • 1 bunch (300 g) kale, chopped

For the Tomato Sauce:

  • 28 ounces can salt-free crushed or chopped tomatoes
  • 6 ounces can salt-free tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme

For the Cheese Sauce:

  • 2 cups raw cashews
  • 3 cloves garlic
  • 1 cup water
  • ½ cup nutritional yeast
  • ¼ cup lemon juice
  • ¼ cup white wine vinegar
  • 2 tablespoons of salt-free stone-ground mustard


For Zucchini Noodles:

  • Preheat the oven to 350°F. Using a Mandolin, carefully slice the zucchini lengthwise to make lasagna “noodles.” Place the zucchini slices on lined baking sheets, and bake for about 15 minutes. (This takes some of the moisture out of the zucchini so the lasagna isn’t watery.)

For Mushroom Mix:

  • In a large pan, combine all of the mushroom mix ingredients and cook until the vegetables are soft. (Since mushrooms and onions release water as they cook, you may want to drain off some water if it isn’t cooking off.)


  • In another pan, add a few tablespoons of water and the chopped kale. Cook down the kale until it is wilted. Remove from the heat. Once the kale has cooled, squeeze out any excess water.

For the Tomato Sauce:

  • Add all of the tomato sauce ingredients in a blender, and process lightly to keep some texture. Set aside in a bowl.

For the Cheese Sauce:

  • Combine all of the cheese sauce ingredients in a blender, and blend until smooth. Set aside in a bowl. 


  • In a large glass baking dish, layer the zucchini noodles, tomato sauce, kale, and mushroom mixture. Repeat this process until all of those ingredients are used. Then, pour the cheese sauce on top for the final layer. Bake for 35 to 45 minutes, or until the cashew cheese is slightly browned. Remove from the oven, and allow to cool for at least 20 minutes before slicing and serving.
Jill Dalton from the Whole Food Plant Based Cooking Show
Did you make this recipe?Mention @nutrition_facts_org or tag #DailyDozenRecipes!

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