Recipes that are all gluten & dairy free

8 Ingredient Zucchini Lasagna


Recipe by Minimalist Baker

  • 3 cup raw macadamia nuts
  • 2 tbsp nutritional yeast
  • 1/2 cup fresh basil
  • 2 tsp dried oregano
  • 1 lemon, juiced
  • 1 tsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 pinch black pepper
  • 1/2 cup water
  • 1 28 oz jar marinara sauce
  • 3 large zucchini squash, thinly sliced
  • Preheat oven to 375 degrees F.
  • Add macadamia nuts to a food processor or blender and mix to combine, scraping down sides as needed. You're looking for a fine meal.
  • Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper, water and vegan parmesan cheese (optional). You are looking for a well-puréed mixture/paste.
  • Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
  • Pour about 1 cup marinara sauce into a 9x13-inch (or similar size) baking dish and line with thinly sliced zucchini.
  • Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer.
  • Spread on a layer of marinara sauce and then top with more zucchini slices.
  • Place seam side down in the sauce-lined baking dish.
  • Continue until all filling and zucchini are used up.
  • The top two layers should be zucchini and then sauce.
  • Sprinkle on vegan parmesan cheese (optional), and then cover with foil.
  • Bake covered for 45 minutes, then remove foil and bake for 15 minutes more.
  • The zucchini should be very easily pierced when cut with a knife.
  • Let cool for 10-15 minutes before serving.

Serving Size
6 servings

Recipe Notes

If you want to add meat, cook ground beef or turkey in a sauce pan and add layers as you like!

Posted To: Entree, Vegetarian