Go Back

Vegan Zucchini Lasagna

This recipe is a little unconventional and requires that you use two other recipes from my blog. I Can't Believe it's Tofu Turkey Meat and No Oil Vegan Cheese Sauce. SCROLL DOWN FOR THESE RECIPES.
Keyword gluten-free, zucchini lasagna
Servings 6


  • 2 Large Zucchinis
  • 1 cup Of Your Favorite Pasta Sauce I used Roa's Marinara Sauce
  • No Oil Vegan Cheese Sauce
  • I Can't Believe it's Tofu Turkey Meat


  • Prepare turkey tofu and vegan cheese sauce. Place the cheese sauce in the fridge while preparing lasagna.
  • Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
  • Slice the zucchini into thin strips.
  • Layer 8X8 metal baking pan with zucchini, tofu turkey, and pasta sauce. Do not use the cheese sauce yet.
  • Bake for 35 to 40 minutes or until the zucchini is soft.
  • Turn off the oven.
  • Remove the lasagna and add the cheese sauce layer.
  • Place lasagna back into the oven for 1 to 2 minutes to heat the cheese sauce.
    Serve and Enjoy!