Veggie-Packed Zucchini Lasagna With Cashew Ricotta
This veggie-packed zucchini lasagna layers roasted zucchini, mushrooms, spinach, and creamy cashew ricotta for a cozy, noodle-free plant-based dinner.
By Nora Bellweather ·
Recipe
Veggie-Packed Zucchini Lasagna With Cashew Ricotta
By Nora Bellweather · Italian-inspired
- Prep
- 30 min
- Cook
- 1 hr 5 min
- Total
- 1 hr 35 min
- Serves
- 6
- Level
- Medium
Ingredients
- 4 medium zucchini, about 2 pounds total, ends trimmed
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, divided, plus more to taste
- ½ tsp ground black pepper, divided
- 1½ cup raw unsalted cashews
- ½ cup water, plus boiling water for soaking cashews
- 3 tbsp fresh lemon juice
- 3 tbsp nutritional yeast
- 4 clove garlic, divided; 2 roughly chopped and 2 minced
- 1 small yellow onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 10 oz cremini mushrooms, finely chopped
- 5 oz fresh baby spinach, roughly chopped
- 1 tsp dried Italian seasoning
- 2½ cup thick marinara sauce, checked to ensure it is vegan
- 2 tbsp chopped fresh basil, for serving
Method
- 1
Place the cashews in a heatproof bowl, cover with boiling water by 1 inch, and soak for 30 minutes while preparing the vegetables.
- 2
Heat the oven to 425°F with racks in the upper and lower thirds. Line two large rimmed baking sheets, approximately 13 by 18 inches, with parchment paper.
- 3
Slice the zucchini lengthwise into 1/4-inch-thick planks using a sharp knife or a mandoline with its hand guard.
- 4
Arrange the zucchini in a single layer on the prepared sheets. Brush both sides with 2 tablespoons olive oil total and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Keep the slices from overlapping; roast any extra slices in a separate batch.
- 5
Roast for 18–22 minutes, switching the sheets between racks halfway through, until the zucchini is flexible with scattered golden patches. Set aside to cool, then blot visible surface moisture with paper towels.
- 6
Heat the remaining 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the onion, bell pepper, mushrooms, and 1/4 teaspoon salt. Cook for 10–12 minutes, stirring occasionally, until the vegetables soften and the released mushroom liquid has evaporated.
- 7
Stir the minced garlic and Italian seasoning into the skillet for 30 seconds, then add the spinach. Cook for 2–3 minutes, stirring, until wilted and no liquid pools in the pan. Remove from the heat.
- 8
Drain the cashews and transfer them to a food processor or blender with 1/2 cup water, lemon juice, nutritional yeast, the 2 roughly chopped garlic cloves, the remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Process for 2–4 minutes, scraping down the sides as needed, until thick and spreadable with only fine texture. Taste and adjust the salt.
- 9
Reduce the oven temperature to 375°F and position a rack in the center. Spread 1/2 cup marinara across the bottom of a 9-inch-square baking dish at least 2 1/2 inches deep.
- 10
Cover the sauce with one-third of the zucchini, trimming pieces to fit with minimal overlap. Spread three-eighths of the cashew ricotta over the zucchini in small spoonfuls, followed by half the vegetable filling and 1/2 cup marinara.
- 11
Add another third of the zucchini, another three-eighths of the ricotta, the remaining vegetable filling, and 1/2 cup marinara. Finish with the remaining zucchini and remaining 1 cup marinara, then dot the top with the reserved quarter of the ricotta.
- 12
Set the baking dish on a rimmed baking sheet and bake uncovered for 35–40 minutes, until the sauce bubbles around the edges and in several spots near the center. If the ricotta begins browning too quickly, loosely cover with foil.
- 13
Let the lasagna rest for 20 minutes before scattering with basil and cutting into 6 portions.
The story behind it
Roasted zucchini takes the place of pasta in this comforting lasagna, layered with mushrooms, spinach, tomato sauce, and creamy cashew ricotta. Roasting the zucchini and cooking the vegetable filling first keeps the layers from turning watery. Let the baked lasagna rest before slicing so it holds together on the plate.
Layers That Hold Together
Zucchini releases plenty of moisture as it cooks. Roasting the slices before assembling the lasagna removes some of that water and makes them flexible enough to layer neatly. Look for softened slices with a few golden patches, rather than deeply browned or crisp edges. Cooking the mushrooms until their liquid evaporates is just as important. The vegetable filling should look moist but have no puddles in the skillet.
Choose a thick marinara rather than a thin tomato sauce. If yours pours like tomato juice, simmer it separately until it coats a spoon. The cashew ricotta should also be thick and spreadable. A slightly textured finish is welcome here; it does not need to resemble a completely smooth cream sauce.
Practical Swaps and Prep Tips
- Zucchini: Choose fairly straight zucchini with similar widths. A sharp knife works well. If using a mandoline, use its hand guard.
- Spinach: Substitute 1/2 cup thawed frozen chopped spinach, squeezed very dry, for the fresh spinach.
- Mushrooms: White button or cremini mushrooms both work. Chop them small so the filling spreads evenly.
- Nutritional yeast: This adds savory depth to the ricotta. If you do not have it, leave it out and adjust the lemon and salt to your preference.
Make-Ahead and Storage
Roast the zucchini, cook the filling, and blend the ricotta up to two days ahead. Refrigerate them in separate covered containers. Assemble just before baking, blotting away any moisture that has collected on the zucchini. A lasagna assembled with cold ingredients may need an extra 10–15 minutes in the oven; cover loosely with foil if the top starts to darken.
Refrigerate leftovers within two hours and keep for up to four days. Reheat individual portions in the microwave until hot throughout, or cover and warm in a 350°F oven. Freeze cooled portions for up to two months. Thaw overnight in the refrigerator before reheating; the zucchini will be softer after freezing.
Frequently Asked Questions
Do I need to peel the zucchini?
No. The skin helps the slices keep their shape and adds green edges to the layers.
Can I skip soaking the cashews?
Soaking makes them easier to blend, especially in a standard blender or food processor. Even with a powerful blender, a short hot soak gives a more consistent texture.
Why does the lasagna need to rest?
The filling firms slightly as it cools, and the bubbling sauce settles. Cutting immediately gives you looser portions, even when the vegetables were properly cooked.
Can I add pasta noodles?
This recipe is designed around zucchini layers. Adding dry noodles changes the amount of liquid needed, so use a recipe developed for pasta lasagna instead.
Serve with a green salad and crusty bread for scooping up the tomato sauce. Leftover slices make a welcome lunch the next day.
