Zucchini Lasagna (Vegan, Gluten-Free, Low Carb, No Pasta)

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Zucchini Lasagna (Vegan, Gluten-Free, Low Carb, No Pasta)

This zucchini lasagna is rich, saucy, and comforting without any pasta. Thinly sliced zucchini replaces lasagna sheets and is layered with a hearty vegan ground “beef” tomato sauce, a creamy white layer, and melted vegan cheese. Naturally gluten-free and low carb, perfect for oven or air fryer.

Course Main Course

Cuisine Italian-Inspired

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 382kcal

Ingredients

Zucchini layers

4-5 large zucchinis
Salt for drawing out moisture

Tomato “meat” sauce

1 batch easy vegan ground beef (from dr.veganblog.com)
750 ml tomato pasta sauce
1-2 tsp Italian seasoning
Basil fresh or dried, to taste
Salt to taste
Black pepper to taste

White sauce (choose one)

Option 1: Quick vegan béchamel

2 tbsp olive oil or vegan butter
2 tbsp all-purpose flour (use gluten-free flour to keep it gluten-free)
480 ml unsweetened plant milk
Salt to taste
Black pepper to taste
Pinch of nutmeg (optional)

Option 2: Cream cheese shortcut

200 g vegan cream cheese
3-5 tbsp unsweetened plant milk
Salt to taste
Black pepper to taste

Topping

100-150 g Vegan shredded cheese to taste

US Customary - Metric

Instructions

Prepare the zucchini
1. Slice the zucchinis thinly using a mandolin or vegetable peeler (about 3 mm / 1⁄8 inch thick).
2. Lay the slices flat, sprinkle lightly with salt, and let sit for 10 minutes.
3. Pat very dry with paper towels to remove excess moisture.
Optional but recommended:
Pre-bake zucchini slices at 180°C / 350°F for 8–10 minutes, then pat dry again.
Make the tomato “meat” sauce
4. Prepare the vegan ground beef according to the linked recipe.
5. Add the tomato pasta sauce, Italian seasoning, basil, salt, and pepper.
6. Simmer for 5–10 minutes until thick and well combined.
Make the white sauce
Vegan béchamel
7. Heat olive oil or vegan butter in a pan over medium heat.
8. Add flour and whisk for 30 seconds.
9. Slowly whisk in plant milk and cook for 3–5 minutes until thick.
10. Season with salt, pepper, and nutmeg if using.
Cream cheese version
7. Mix vegan cream cheese with plant milk until smooth and pourable.
8. Season with salt and pepper to taste.
Assemble the lasagna
11. Preheat oven to 190°C / 375°F.
12. Spread a thin layer of tomato sauce on the bottom of a baking dish (about 20×30 cm / 9×13 inches).
13. Add a layer of zucchini slices.
14. Spread a layer of white sauce.
15. Repeat layers: tomato sauce → zucchini → white sauce.
16. Finish with tomato sauce on top and sprinkle with vegan shredded cheese.

Nutrition