ed note: When my friend Jeanine first announced she was writing a cookbook based on her wildly popular food blog Love & Lemons, I knew it was destined to be a new fave. The beautiful end result features more than one hundred simple recipes that help you turn your farmers market finds into delicious meals. Today she stopped by to share the recipe for her drool-worthy zucchini lasagna. Take it away, Jeanine! 

This recipe is so perfect for zucchini season (that time of year when you have more zucchini than you know what to do with). Thin planks of zucchini take the place of half of the lasagna noodles and the ricotta is a non-dairy mixture of blended zucchini, walnuts, lemon juice, herbs and tofu. If you’re not a tofu fan, don’t worry! You’ll hardly taste it here. The tofu just creates a ricotta-like texture. This whole thing is vegan if you stop there, but it’s delicious (and still very healthy) with a bit of melted cheese on top.

*All photos from The Love and Lemons Cookbook… hop on over to pick up your copy today!

Zucchini Lasagna With Vegan Ricotta

Serves 4

Zucchini Lasagna With Vegan Ricotta

By Camille Styles

Zucchini Ricotta


  • 1/4 cup chopped walnuts
  • 2 garlic cloves
  • 7 ounces extra-firm tofu
  • 1/2 cup chopped zucchini
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chopped fresh basil
  • sea salt and freshly ground pepper


In a food processor, combine the walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, and generous pinches of salt and pepper. Process to a spreadable consistency.

Zucchini Lasagna


  • 5 ounces brown rice lasagna noodles
  • extra-virgin olive oil, for drizzling
  • 1 can diced tomatoes
  • 2 zucchini, sliced into thin planks
  • 1 cup grated pecorino cheese
  • freshly ground black pepper


  1. Preheat the oven to 375 degrees F.
  2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse.
  3. Drizzle a 9x13" pan with olive oil, then layer the ingredients as follows.
  4. First layer: a third of the tomatoes, half of the noodles, half of the ricotta, half of the zucchini.
  5. Second layer: a third of the tomatoes, half of the noodles, half of the ricotta, half of the zucchini.
  6. Top with the remaining third of the tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.
  7. Bake, covered, for 15 minutes. Uncover and bake 20 to 30 more minutes, or until the zucchini is tender but still has a bite and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.

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Comments (8)
  1. 1
    hannah lucy June 8, 2016 at 4:27 pm

    This looks so delicious!


  2. 2
    Regine Karpel June 9, 2016 at 7:35 am


  3. 3
    Kelsey March 14, 2017 at 9:59 am

    This was good, but it was a little bland for my taste. I would add some more seasonings next time