🌿 Vegan Zucchini Lasagna with Palmini

Who decides to make lasagna on the hottest day of the summer?
Me, obviously.

But this one’s different. Instead of traditional pasta, it’s made with Palmini lasagna sheets — which come from hearts of palm — so it’s way lighter and more summer-friendly. I roasted zucchini with garlic, whipped up a creamy tofu ricotta (no food processor needed), and layered it all together with marinara. It’s cozy comfort food, but still bright and veggie-packed enough for July.

🛒 Ingredients

Tofu Ricotta:

• 1 block (14 oz) firm or extra-firm tofu, pressed

• 2 tbsp olive oil

• 1–2 tbsp lemon juice

• 1 tbsp nutritional yeast

• 1 tsp garlic powder

• ½ tsp salt

• Optional: 1–2 tbsp fresh chopped basil or parsley

Roasted Zucchini:

• 2 medium zucchini, diced

• 2 cloves garlic, minced

• 1 tbsp olive oil

• Salt and pepper, to taste

For Assembly:

• Two packages of Palmini lasagna sheets (drained and rinsed)

• 3–4 cups marinara sauce

• Optional: vegan mozzarella (Violife mozzarella is the best for melting)

• Fresh basil, to serve

🔪 Instructions

1. Prepare the Palmini:
Drain and rinse Palmini sheets well. For softer texture, soak in warm water or unsweetened plant milk for 15–30 minutes. Pat dry and set aside.

2. Roast the zucchini:
Preheat oven to 400°F. Toss diced zucchini with olive oil, minced garlic, salt, and pepper. Spread on a sheet pan and roast for 20–25 minutes, until golden and tender. Set aside to cool slightly.

3. Make the tofu ricotta:
In a medium bowl, mash the pressed tofu with a fork or potato masher until crumbly. Add olive oil, lemon juice, nutritional yeast, garlic powder, and salt. Mix until creamy and ricotta-like. Stir in fresh herbs if using.

4. Combine the filling:
Stir the roasted zucchini into the tofu ricotta mixture.

5. Assemble the lasagna:
Preheat oven to 375°F. In a baking dish (about 9x9”), spread a thin layer of marinara on the bottom.
Add a layer of Palmini sheets, then spoon on the zucchini-ricotta mixture, and more sauce. Repeat until ingredients are used up, finishing with sauce on top. Add vegan mozzarella if using.

6. Bake:
Cover with foil and bake for 30 minutes. Uncover and bake for 10–15 minutes more, until bubbly and heated through. Let cool for 10 minutes before slicing. Top with fresh basil to serve.

🌱 Recipe Notes:

• Palmini tip: Soaking helps mellow the flavor and improve the texture — totally worth the extra few minutes.

• No tofu? You could try a store-bought vegan ricotta or make one with cashews if you have a high-speed blender.

• Add-ins: Want more greens? Fold chopped spinach or kale into the ricotta mixture.

• Storage: Keeps well in the fridge for 4–5 days or freeze individual portions for a quick weeknight meal.

🛍️ Use code KELLYSGREENKITCHEN for 20% off Palmini. It’s truly delicious!