Easy Vegan Zucchini Lasagna Recipe

Are you ready for a luxe, savory, and velvety vegan lasagna made with zucchini, fresh herbs, caramelized leeks and covered in a cheesy, creamy vegan sauce? If so, then this easy vegan gluten-free lasagna recipe is just what you need. 

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I’ve been saving this easy gluten-free vegan lasagna recipe for a while because it’s a creamy, cheesy, and decadent recipe that everyone always asks me for. It doesn’t taste vegan, it doesn’t taste gluten-free, but it does taste absolutely mouthwatering and cheesy. Think velvety thinly sliced zucchini cradled in a creamy cheesy sauce and accented by spicy peppers and soft caramelized leeks. It’s so incredibly good…and it is super easy to make.

If you are looking for a tasty, family, and kid-friendly dinner that everyone always loves then this is the lasagna recipe for you. It’s so good that everyone always asks me for the recipe every time I serve it. 

What’s great about this easy spicy vegan zucchini lasagna recipe:

  • Just about everything 
  • Delicious and loaded with flavors
  • Only requires simple easy to get ingredients 
  • Easy to make – requires no real cooking skills 
  • Great kid-friendly recipe
  • Vegan
  • Gluten-Free 
  • Soy-free
  • A crowd-pleaser vegan lasagna recipe 

Do I have to use coconut milk in vegan lasagna?

No, not unless you want to. I like to use full-fat coconut milk because it has much of the same thickness and creaminess as bechamel sauce. But you can just as easily use full-fat plant-based milk of your choice. As long as it’s creamy and fatty plant milk it should work just as well.

Other great plant-based milk to use in vegan bechamel sauce:

  • Almond milk
  • Soy milk
  • Cashew milk

Meal prep friendly vegan lasagna recipe

Yeah, you read that right. This easy vegan lasagna is meal prep and freezer friendly. You can easily make this vegan squash and peppers lasagna in advance and freeze it for later. I like to freeze the lasagna directly in the cooking pan. That way I can grab it directly from the freezer and reheat it without first having to move it to a pan.

Once you are ready to cook the lasagna, remove it from the freezer. You can defrost it first, before reheating the lasagna in the oven. Or you can put the frozen lasagna directly in the oven, covered with tinfoil, and add 15 minutes or so to the cooking time to make sure the lasagna is heated all the way. 

How to cook this easy gluten-free zucchini peppers lasagna recipe:

Instructions

  • Preheat oven to 400F.
  • Grease a baking pan with olive oil and set it aside.Next, rinse the zucchini’s and cut the ends off. Slice the zucchini into fine slices. Place a layer of zucchini slices at the bottom of the greased pan, covering it completely. 
  • Heat olive oil in a pan and add the sliced leeks, bell peppers, corn, and minced garlic. Let the veggies cook for a few minutes while stirring occasionally until the leeks start to soften. Season with salt, rosemary, cumin, nutmeg, and pepper.
  • Add half of the leek and pepper mix on top of the sliced zucchini and spread it out evenly. Pour half of the coconut milk over the veggies and sprinkle a spoonful of nutritional yeast on top. Next, place half of the remaining zucchini slices evenly over the veggies. Top with the rest of the leeks and pepper mix and spread it out evenly. 
  • Sprinkle with nutritional yeast and place the rest of the zucchini slices on top. Pour the rest of the coconut milk over the lasagna. Sprinkle cheese on top of the lasagna and season with salt and pepper. 
  • Cover the lasagna with tin foil and cook in the oven for 35-40 minutes. Remove the tinfoil in the last 10 minutes of cooking.Serve the lasagna with a garnish of freshly chopped basil.Enjoy.

Easy Vegan Zucchini Lasagna recipe

Are you ready for a luxe, savory, and velvety vegan lasagna made with zucchini, fresh herbs, caramelized leeks and covered in a cheesy, creamy vegan sauce? If so, then this easy vegan gluten-free lasagna recipe is just what you need. 
I've been saving this easy gluten-free vegan lasagna recipe for a while because it's a creamy, cheesy, and decadent recipe that everyone always asks me for. It doesn't taste vegan, it doesn't taste gluten-free, but it does taste absolutely mouthwatering and cheesy. Think velvety thinly sliced zucchini cradled in a creamy cheesy sauce and accented by spicy peppers and soft caramelized leeks. It's so incredibly good…and it is super easy to make.
Course Dinner
Cuisine American
Keyword Gluten-free, vegan
Prep Time 10 minutes
Cook Time 35 minutes
Author Simone – Munchyesta.com

Ingredients

  • 5 Zucchinis
  • 2 Leeks Sliced
  • 3 cloves Garlic Finely chopped
  • 1 cup Sweet Corn
  • 2 Red Bell Peppers Diced
  • 1 Yellow Bell Pepper Diced
  • 1 cup Plant Milk Coconut or Cashew milk
  • 2 tbsp Nutritional Yeast
  • 1 tsp Sea salt or Kosher Salt
  • ½ tsp Ground Nutmeg
  • ½ tsp Black Pepper
  • ½ tsp Ground Cumin
  • 2 tsp Rosemary Fresh or dried
  • ½ cup Shredded Vegan Cheese
  • 1 bunch Fresh Basil Chopped

Instructions

  • Preheat oven to 400F.
  • Grease a baking pan with olive oil and set it aside.
    Next, rinse the zucchini’s and cut the ends off. Slice the zucchini into fine slices. Place a layer of zucchini slices at the bottom of the greased pan, covering it completely. 
  • Heat olive oil in a pan and add the sliced leeks, bell peppers, corn, and minced garlic. Let the veggies cook for a few minutes while stirring occasionally until the leeks start to soften. Season with salt, rosemary, cumin, nutmeg, and pepper.
  • Add half of the leek and pepper mix on top of the sliced zucchini and spread it out evenly. Pour half of the coconut milk over the veggies and sprinkle a spoonful of nutritional yeast on top. 
    Next, place half of the remaining zucchini slices evenly over the veggies. Top with the rest of the leeks and pepper mix and spread it out evenly. 
  • Sprinkle with nutritional yeast and place the rest of the zucchini slices on top. Pour the rest of the coconut milk over the lasagna. Sprinkle cheese on top of the lasagna and season with salt and pepper. 
  • Cover the lasagna with tin foil and cook in the oven for 35-40 minutes. Remove the tinfoil in the last 10 minutes of cooking.
    Serve the lasagna with a garnish of freshly chopped basil.
    Enjoy.

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