I've been cooking up this recipe for some time. As somebody who needs to restrict my gluten yet Adores my pasta, life can be somewhat of a test. In any case, at that point, several years back, I began finding out about zucchini noodles and I was next to myself with energy.

Before long after I found that gluten and I were not companions, I got myself a spiralizer and began making vegetable noodles. In the wake of trying different things with zoodles for temporarily (and finding how great they were), I chosen to take my testing to the following level. So I cleaned off the old mandoline and made a few zucchini lasagna noodles.

Zucchini noodles are incredible (like, genuinely great) in any case, as you would expect, they don't top you off similarly that wheat pasta does. Accordingly, I needed to mass this zucchini noodle lasagna up for you however much as could reasonably be expected.

Once the herbed cashew ricotta and exquisite tempeh are made, the remainder of the lasagna is entirely straight-forward. It's simply a question of layering those superbly meager cuts of zucchini with every one of your segments.

Also try our recipe Zucchini Pizza Crust Recipe


Loaded up with natively constructed cashew ricotta and tempeh "hamburger", this sans gluten and vegetarian zucchini noodle lasagna is a feast that the entire family will love.

Herbed Ricotta

  • 1 batch cashew ricotta
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh oregano
  • 2 tbsp water
  • 1/8 tsp pepper

Tempeh "Beef"

  • 12 ounces tempeh
  • 1 tbsp soy sauce
  • 1/2 tsp dried sage
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/4 tsp smoked paprika
  • 1/5 tsp pepper
  • 1 tbsp cooking oil
  • 1/2 small yellow onion, diced
  • 2 cloves garlic, minced

Everything Else

  • 2 large zucchinis
  • 1 jar (24 ounces) marinara sauce
  • 1/4 cup vegan parmesan


  1. Preheat the oven to 375. 
  2. Start by making the cashew ricotta according to these instructions. Once it resembles ricotta, add the remaining herbed ricotta ingredients and blend until herbs are well incorporated. Set aside until ready to use. 
  3. Crumble up the tempeh in a bowl into small pieces. Mix in soy sauce, herbs, spices, and pepper. Heat cooking oil over medium heat in a heavy bottom pan. Add onions and garlic and sauté for 5 minutes, stirring frequently, until onions are fragrant and translucent. Add seasoned tempeh and sauté until tempeh is lightly browned. Remove from heat and set aside. 
  4. Cut 1" off each end of the zucchinis. Using a mandoline slicer set at .5mm, slice the zucchini lengthwise to get flat lasagna "noodles". 
  5. Layer a 7x11 pan with 1/2 cup of marinara sauce. Top with one layer of zucchini. Add a layer of herbed ricotta, tempeh beef, and marinara sauce in that order. Repeat once more ending with marinara sauce. Add one final layer of zucchini and marinara sauce. Top with vegan parmesan cheese. 
  6. Cover in foil and bake for 35 minutes. Uncover and bake an additional 15 minutes until parmesan is golden brown and sauce underneath is bubbling up. 
  7. Let sit 10 minutes before serving. 

Read more our recipe : Jalapeño Popper Mushrooms

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