Dairy-Free Zucchini Lasagna

Very happy with how this turned out. Very proud. Please love it. Thanks 🙂


2 zucchini, thinly sliced

1 lb ground beef 

1/2 yellow onion 

2 cloves garlic

1 15oz can diced tomatoes 

1/4 cup tomato paste

2 tsp Italian seasoning 



1/4 cup marinara (@raoshomemade if you know what’s gooood)

1 8oz container almond milk ricotta (I used @kitehillfoods)

1 egg

1/4 cup vegan parmesan (I used @violife_foods)

1 cup vegan mozzarella (again with the @violife_foods)


First let’s make our ground beef mixture. Begin by browning the beef in a large skillet. Once juice start to release, add your onion, garlic, Italian seasoning, and about 1.5 tsp salt and 1 tsp ground pepper. Once your meat has browned, add diced tomatoes and tomato paste. Let simmer for 10 min. (Note: once the meat had cooked I drained the liquid because I didn’t want a wet lasagna, ya feel?)

Now for our ricotta mixture. Combine ricotta, egg, parmesan, and about 1/2 tsp each salt and pepper. Boom, that was easy. 

Assembly time! These are the layers:

Marinara sauce


Meat mixture 

Ricotta mixture


*repeat the above minus the marinara*

Bake at 400 degrees for 40 min. Your vegan moz will sadly never melt and get all ooey gooey but don’t let that getcha down! 

Enjoy 😋

Dairy-Free Products I Used:

Olivia Adriance Blog POst Signature

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