Vegan Pesto Lasagna

If you are craving lasagna in the summer then you need to try this Vegan Pesto Lasagna! It is layered with homemade vegan pesto, tofu ricotta (adds tons of protein), zucchini, spinach and all the noods! This vegan lasagna is packed with fresh flavors & healthy ingredients while still being totally comforting!

Step One: Prep the Tofu Ricotta

I have had this tofu ricotta recipe on my site for years! And it is one I constantly go back to. I love it because you get that creamy, cheesy flavor while still packing tons of protein.

• extra firm tofu 
• lemon juice
• garlic 
• vegan parmesan
• olive oil
• salt & pepper 

Add everything to a food processor and blend until combined. Give it a taste and adjust the salt, pepper and lemon juice if needed. Set aside.

Step Two: Make Vegan Pesto

I don’t know about you, but my garden is bursting with basil right now. So it is the perfect time to make homemade pesto! And making pesto at home is super easy.

You’ll need fresh basil, garlic, vegan parmesan, lemon juice, toasted pine nuts, salt, pepper and olive oil.

Add all of the pesto ingredients (except the oil) to the food processor and pulse until combined. With the motor running, add the oil and blend until smooth.

Step Three: Make the Pesto Béchamel

Now that the pesto is made, we can move onto the béchamel. Béchamel is basically a sauce made of butter and flour. That will act as the base and then we’ll make it extra delicious by adding the pesto!

Melt some vegan butter in a skillet over medium heat. Once melted, add the flour and whisk until smooth and bubbly (approx. 3-5 minutes). Slowly whisk in some broth & vegan cream. Mix in vegan parmesan and whisk for another couple minutes. Remove from the heat and add the pesto. Mixed until combined.

Step Four: Prep the Zucchini

I knew I wanted zucchini in this summer lasagna. And I knew I wanted it sliced super, duper thin. This ensures it will cook through and that it will layer well.

To do that, I used a mandoline to cut the zucchini. You could also use a super sharp knife, but the mandoline will ensure the zucchini slices are all even.

Once you have the zucchini sliced, lay the slices out on a cutting board and sprinkle with salt. Allow to sit for 5 minutes to draw out the liquid. Use a paper towel to wipe off the water and salt.

Step Five: Assemble & Bake

When it comes to layering this lasagna, there isn’t really a wrong way to do it. You just want to make sure you start and end with the pesto sauce. This will keep the bottom from sticking and will leave you a nice saucy topping.

I also used no-boil lasagna noodles. This eliminates the step of having to boil the noodles – and since there are already a lot of steps in this recipe, simple is better!

To assemble, add 1/4 of the pesto sauce to the bottom of the baking dish and spread in an even layer. Top with lasagna noodles, 1/2 of the ricotta, 1/2 of the zucchini, 1/2 of the spinach & 1/4 of the pesto. Repeat that layer.

For the final layer, add lasagna noodles, vegan parmesan and the rest of the pesto. Spread out in an even layer, cover and place in the oven for 45 minutes.

Step Six: Rest & Serve

Once the lasagna is done, let it sit on the counter for at least 10 minutes. This will ensure all of the layers stick together and makes it easier to cut.

After it has rested, cut the lasagna into 8 slices. Top if off with more fresh basil and dig in.

This lasagna is great straight out of the oven, but in my opinion, the leftovers are even better. This lasagna reheats super well – perfect for next day lunches!

Tips & Tricks

I used no boil lasagna noodles. If you use traditional lasagna noodles you will probably need 8-10 noodles. Cook them according to the package instructions.

If you use pre-made vegan ricotta (like Kite Hill) I would buy two 8-ounce containers of it.