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Fresh and Fab Noodle-‘less’ Zucchini Lasagna



  • 1 jar of La Dee Da 12 Vegetable Tomato Sauce
  • 3 medium sized Zucchini washed
  • 3 cups shredded vegan mozzarella cheese (plus one cup for reserve)
  • 1 1/2 cup part skim vegan Ricotta cheese (or any substitute crumble cheese)
  • 2 vegan eggs (refer to Frittata recipe for directions)
  • 2 tbsp Italian breadcrumbs
  • 1/4 cup grated vegan parmesan cheese
  • salt and pepper to taste


  1. Preheat oven to 375°F degrees.
  2. Cut Zucchini into thin strips (Approximately 1/8 inch thickness for best results) with the Mandolin or a sharp knife, lengthwise, should yield approximately 30-35 ribbons.
  3. Lightly salt the zucchini and set aside for 15 minutes, blot zucchini’s with paper towel to absorb excess water Preheat a grill to medium heat, oil the grates or spray the grill to avoid sticking.
  4. Grill zucchini until slightly brown, approximately 2-3 minutes per side.
  5. Transfer each strip to a plate lines with paper towels to absorb excess moisture.
  6. In a medium bowl combine vegan ricotta, vegan parmesan and ‘egg’ mixture, mix together to well combined.
  7. Spread 1/2 cup of mixture into glass baking dish, begin laying zucchini ribbons side by side over the mixture.
  8. Ladle an even coat of 12 Vegetable Tomato Sauce overtop and generously add vegan mozzarella (approximately, one cup) to cover completely.
  9. Repeat process until you have about 3 nice layers.
  10. Sprinkle bread crumbs evenly over the top, cover with foil and bake for 25-30 minutes, after which you will remove the foil and finish topping with the remaining cup of vegan mozzarella you had on reserve.
  11. Place back in oven and bake uncovered for another 15-20 minutes until cheese is completely melted and bubbling.

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