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square serving of dairy free zucchini lasagna sitting on a white plate with fork on side

Dairy Free Zucchini Lasagna Recipe

Tara Klippert
This dairy free zucchini lasagna recipe is super fun to make, and is packed with nutrient dense vegetables, herbs, and loads of flavour!
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Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Lunch, Main Course
Cuisine American
Servings 8
Calories 511 kcal


  • Large pot
  • Stove top or induction burner
  • Oven
  • Wooden spoon
  • Roasting pan with lid
  • Mandolin
  • Food processor
  • Cutting board
  • Large knife


Meat and vegetable sauce

  • 1 small can puréed pumpkin 398 mL – 14 oz
  • 1/2 small can tomato or pizza/pasta sauce roughly 200 mL
  • 3 celery sticks
  • 3 small carrots
  • 1/2 lb mushrooms
  • 1/2 white onion
  • 2 fresh garlic cloves
  • 1 tbsp onion powder
  • 1 1/2 tbsp freeze dried oregano
  • 1/2 tbsp freeze-dried basil
  • 1 tbsp freeze-dried parsley
  • 1 tsp salt
  • 2 lb ground turkey
  • 1 tbsp olive oil

Cheese and egg layer

  • 2 bunches of fresh green onion
  • 2 packages of dairy free garlic and herb cheese spread I recommend Boursin or Spread’em
  • 3 eggs
  • 3 fresh garlic cloves

Zucchini lasagna noodles layer

  • 2 zucchinis

Top cheese layers

  • 1/2 package of vegan mozzarella shreds
  • 1 package of vegan parmesan shreds


  • Preheat your oven up to 350 Fahrenheit.
  • Lightly chop up the celery, carrots, and 2 garlic cloves in preparation for the meat and vegetable sauce. Put them into your food processor and blend until everything is diced up really fine. This way you won't end up with large chunks of carrot or celery in your meat and vegetable sauce and you won't even know its there! Set aside for now.
  • Dice up the white onion and mushrooms and set aside in a bowl.
  • In a large pot on low to medium heat, add 1 tablespoon of olive oil.
  • Add your diced up white onion and fry, stirring often until the onions are starting to caramelize and brown up.
  • Next add your carrot, celery and garlic mixture from your food processor. Keep cooking on low until the carrot and celery mixture starts to soften up.
  • Add your diced up mushrooms and cook, stirring frequently for another few minutes until the mushrooms start cooking down.
  • Add the ground turkey to the vegetable mixture and keep cooking, stirring often until the ground meat is mostly cooked.
  • Add your seasonings including salt, basil, parsley, oregano, and onion powder. Stir everything together thoroughly.
  • Add your pumpkin purée and tomato/pasta sauce to the meat and vegetable mixture and stir everything up until it's well mixed together. Continue simmering on low for an extra 10 or 15 minutes to let everything cook down and for all the flavours to mingle together.
  • While the meat and vegetable sauce is simmering, you can make the cheese and egg layer. In your food processor, blend together 2 bunches of green onion (just the green parts), 2 packages of dairy free herb and garlic cheese spread, 3 eggs and 3 cloves of garlic. Set aside for now.
  • While the meat and vegetable sauce is simmering you can also start preparing the zucchini noodles with your mandolin. Cut off both ends of your zucchinis with a knife and very carefully slice thin, round layers of zucchini with your mandolin. If you want you can also slice your zucchinis lengthwise to get a more classic lasagna noodle cut. If you do not have a mandolin, you can still cut the zucchini with a knife into thin pieces. Be very careful while using the mandolin and make sure your fingers are protected.
  • Once your meat and vegetable sauce is done, you are ready to start layering your lasagna in your roasting pan.
  • Add a 1 inch thick layer to the bottom of your roasting pan (or roughly ⅓ of the meat and vegetable sauce).
  • Next, add a layer of thinly sliced zucchini on top of the meat and vegetable sauce. Distribute the zucchini slices evenly, making sure to cover the bottom layer (see photos and video above in blog post for layering examples).
  • Top the zucchini layer with your blended cheese and egg mixture, making sure to evenly distribute it all the way to the edges of the roasting pan.
  • Add a second layer of zucchini slices.
  • Add a second layer of meat and vegetable sauce.
  • Sprinkle on 1 package of vegan parmesan shreds and spread them around evenly.
  • Add a third layer of zucchini slices.
  • Add 1/2 package of vegan mozzarella shreds and spread them around evenly, being careful not to move any of the zucchini slices.
  • Bake your lasagna at 350 Fahrenheit covered for 30 minutes. After 30 minutes, turn the oven up to 400 Fahrenheit and bake, uncovered for an additional 20 minutes.



Above in the blog post I provide recipe ingredient substitutions as well as dietary modifications. I also provide step-by-step instructions with photos for how to make the egg and cheese mixture, how to cut your zucchini slices with your mandolin, and how to layer your zucchini lasagna step-by-step.


Calories: 511kcalCarbohydrates: 30gProtein: 40gFat: 33gSaturated Fat: 14.1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3.7gTrans Fat: 0gCholesterol: 148mgFiber: 5gSugar: 6.4g
Keyword dairy free, gluten free, grain free, paleo
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