Keto-Friendly Vegan Zucchini Lasagna: Creamy, Low-Carb, and Delicious
Comfort food doesn’t have to be heavy, greasy, or full of carbs, and this zucchini lasagna proves it! Layers of tender zucchini, savory crumbled tofu "meat", and a creamy, oil-free sauce come together in a dish that’s hearty, flavorful, and surprisingly light. Whether you’re following a keto lifestyle, eating plant-based, or simply want a wholesome, satisfying dinner, this lasagna delivers on all fronts.
Whether you’re new to vegan cooking, exploring keto, or just looking for a light twist on a classic favorite, this zucchini lasagna is worth trying. Each bite is comforting, nourishing, and full of flavor. It's a reminder that healthy food doesn’t have to compromise taste or satisfaction.
So grab your zucchini, your tofu, and your favorite spices, and give this recipe a try.
I promise, even those who think they "don’t like tofu" will be pleasantly surprised! :)
Zucchini Lasagna
- Yield: 6 servings
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Prep time: 25 minutes
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Cooking time: 40 minutes
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Total time: 1 hour 5 minutes
Ingredients
Zucchini Layers
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3 medium zucchini, thinly sliced lengthwise
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½ tsp salt (to draw out moisture)
Tofu “Meat”
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400 g firm tofu, crumbled
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2 tsp smoked paprika
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1 tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
Sauce
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1 cup unsweetened plant milk (soy or oat works)
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2 tbsp nutritional yeast
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1 tbsp cornstarch or arrowroot (to thicken)
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½ tsp salt
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¼ tsp nutmeg (optional)
Optional Toppings
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Fresh basil or parsley
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Pinch of paprika or chili flakes
Instructions
1. Prepare the zucchini
Slice zucchini thinly lengthwise. Sprinkle with salt and let sit for 10 minutes to draw out excess water. Pat dry with paper towels.
2. Cook the tofu "meat"
Dry-sauté crumbled tofu in a non-stick skillet for 5–7 minutes with spices until lightly golden. No oil needed.
3. Make the sauce
- In a small saucepan, whisk plant milk, nutritional yeast, cornstarch, salt, and nutmeg.
- Heat over medium, stirring constantly, until it thickens into a creamy sauce.
- Remove from heat.
4. Assemble the lasagna
- Preheat oven to 180°C (350°F).
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Spread a thin layer of sauce on the bottom of a baking dish.
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Layer zucchini slices, followed by tofu "meat," then sauce. Repeat until all ingredients are used (2–3 layers).
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Finish with a layer of sauce on top, optional: sprinkle nutritional yeasts on top before baking.
5. Bake
- Cover with foil and bake 25 minutes.
- Remove foil and bake 10–15 more minutes until top is lightly golden.
- Let cool 5 minutes before serving. Garnish with fresh herbs.
Notes & Variations
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Mushrooms + walnuts: Replace tofu with finely chopped mushrooms and walnuts for a richer, “meat.”
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Spinach addition: Add fresh spinach between layers for extra greens.
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Cheesy flavor: you can add some vegan cheese on top, instead of nutritional yeasts.
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Sauce alternative: Use cashew cream for a richer, thicker sauce.
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