Vegan Zucchini & Broccoli Lasagna (Mediterranean Style)
This vegan zucchini and broccoli lasagna swaps heavy cheese for a silky cashew–tofu béchamel, olive oil, garlic, and herbs. Zucchini adds freshness, broccoli brings texture and fiber, and the sauces keep everything luscious without dairy. It bakes up golden, sliceable, and deeply satisfying—no one misses the cheese.
⏱ Time Required
Prep Time: 25 minutes
Cooking Time: 40–45 minutes
Rest Time: 10 minutes
Total Time: ~1 hour 20 minutes
🧾 Ingredients
Vegetable Layers
2 medium zucchini, thinly sliced lengthwise
2 cups broccoli florets, finely chopped
1 small onion, finely diced
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil
Salt & black pepper, to taste
Tomato-Herb Sauce
2 cups crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon thyme
1 teaspoon maple syrup or date syrup (optional, for balance)
Creamy Vegan White Sauce
¾ cup soaked cashews (soak 30 minutes in hot water)
½ cup silken tofu
1 cup unsweetened almond milk (or oat milk)
2 tablespoons nutritional yeast
1 tablespoon lemon juice
½ teaspoon garlic powder
Salt, to taste
Pasta
9–10 lasagna sheets (regular or gluten-free, oven-ready)
Optional Mediterranean Finish
Fresh basil or parsley, chopped
Olive oil drizzle
Vegan parmesan (optional)
👩🍳 Instructions
Step 1: Prepare Vegetables
Heat olive oil in a pan over medium heat.
Sauté onion for 3–4 minutes until soft. Add garlic and cook 30 seconds.
Add chopped broccoli, season lightly, and cook 4–5 minutes until just tender. Set aside.
Lightly grill or pan-sear zucchini slices for 1–2 minutes per side to remove moisture.
Step 2: Make Tomato Sauce
In a bowl, mix crushed tomatoes, tomato paste, oregano, basil, thyme, maple syrup, salt, and pepper. Set aside
Step 3: Blend Vegan White Sauce
Drain cashews. Blend all white sauce ingredients until smooth and creamy. Taste and adjust salt or lemon.
Step 4: Assemble Lasagna
Preheat oven to 180°C (350°F). Lightly oil a baking dish.
Layer as follows:
1. Thin layer of tomato sauce
2. Lasagna sheet
3. Zucchini slices
4. Broccoli mixture
5. Vegan white sauce
Repeat layers 2–5 until finished.
Top with remaining white sauce and a light drizzle of olive oil.
Step 5: Bake
Cover with foil and bake for 30 minutes.
Remove foil and bake 10–15 minutes until lightly golden and bubbling.
Step 6: Rest & Serve
Let rest 10 minutes before slicing. Garnish with fresh herbs.
✅ Tips for Best Results
Pre-cook zucchini to avoid watery lasagna
Blend sauce very smooth for a cheese-like texture
For extra protein, add cooked lentils between layers
Resting time helps clean slices
❓ Frequently Asked Questions (FAQs)
Is this lasagna completely vegan?
Yes. No dairy, eggs, or animal products.
Can I make it gluten-free?
Yes. Use gluten-free lasagna sheets or sliced zucchini as noodles.
Can I prepare it ahead of time?
Absolutely. Assemble, refrigerate up to 24 hours, then bake.
Can I freeze it?
Yes. Freeze baked or unbaked for up to 2 months.
Does it taste “cheesy”?
The cashew–nutritional yeast sauce gives a creamy, savory flavor similar to cheese.
🥗 Nutritional Information
Calories: 290 kcal
Protein: 13 g
Carbohydrates: 34 g
Fat: 12 g
Fiber: 7 g
Calcium: ~20% DV