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Zucchini Lasagna

Prep Time:

20 Minutes

Cook Time:

25 Minutes


4 Servings



About the Recipe



1 jar of red sauce

4 cloves of Garlic

2 Zucchini

½ yellow onion

1 pack soyrizo (at trader joes)

2 Bags of Organic Raw Spinach

1 bag of Vegan Mozz Cheese

1 pack of chopped organic bella mushrooms

1 pack of organic sprouted tofu.


Salt + Pepper

Smoked Paprika 

Italian Seasoning


Preheat oven to 400

Saute chopped onion, garlic, mushrooms and 1 bag of spinach in a frying pan with a little avo oil. Slice Zucchini long, this and flat with a mandolin like lasagna noodz. 

Line the bottom of the pyrex with one layer of zucchini noodz. In a separate bowl crumble, drained + squeezed tofu ( you can do this with your hands) add all seasonings listed to taste mix around.

 Layer the tofu on top of zoodz.

 Layer Sauteed veggies. 

Next add another layer of thinly sliced zoodz noodz.

Crumble a layer of the Soyrizo from TJs on top of that.

Pour ½ jar of red sauce on top 

Add second bag of raw Spinach to that and spread it evenly.

Pour the rest of the red sauce on top

Sprinkle Vegan Mozz on top of all that + BAKE. Covered in foil at 400 for 20 mins. Remove foil and blast at 475 for 5 mins to brown the cheese. 

Let is rest for 5-10 mins…..ENJOY!

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