White Summer Veggie Lasagna

I know what you are thinking. Francesca, who the heck wants to eat lasagna in the summer? But just trust me this lasagna is light, full of delicious vegetables and just filling enough that it will make a great dinner. The lasagna is nut free, can be made soy free and also gluten free. With only around 160 calories per serving you will be able to have seconds, thirds and dessert.


I lightened up this lasagna by using some zucchini ribbons and some pasta to make this. We also cut a lot of the fat out by making it vegan and using things like tofu and cauliflower to make it creamy. But trust me you will have no idea. Even my Italian grandma said she loved it, went back for seconds and had the leftovers the next day. That’s how I knew it was good.

This was cooked in a 9 x 9 pan. If you want to make a bigger lasagna I would double the recipe.


Cauliflower White Sauce
1 head of cauliflower
2 garlic cloves
2 cups of plain plant milk
1/2 tsp salt
1 tbsp nutritional yeast

Tofu Ricotta or Almond Ricotta
1/2 block firm tofu
1/2 tsp salt
1/2 tsp nutritional yeast
1/4 cup plain plant milk

Vegetable Filling
1 tsp olive oil (optional)
1/2 bell pepper
1 clove of garlic
1/4 red onion
1/2 zucchini
1 cup of peas
1/2 cup broccoli

1 zucchini
6 lasagna noodles
Vegan mozzarella and vegan parmesan (optional)
9 x 9 pan


  1. Preheat oven to 450F (230C)
  2. Cut up 2 cloves of garlic and 1 head of cauliflower. Place in a pan and roast in the oven for 15-20 minutes. Don’t turn the oven off you will need it for the lasagna.
  3. Prepare tofu ricotta by adding all ingredients into a blender and pulsing until the tofu resembles ricotta. If you are allergic to soy you can also use almond ricotta.
  4. Cook 6-7 sheets of lasagna.
  5. Cut up all the vegetables for the vegetable filling, except the peas of course. Using either oil or water, add the onion, garlic and pepper into a pan. Cook for 5 minutes. Then add in chopped up zucchini, peas and broccoli. Add salt and pepper if you like. Cook for 5-10 minutes until everything is soft.
  6. Take 1 whole zucchini and using either a vegetable peeler or mandoline slice the zucchini into long ribbons.
  7. Assemble the lasagna by placing a bit of the cauliflower sauce on the bottom. Then add cooked lasagna to the bottom. Begin to layer the cooked vegetables, tofu ricotta, zucchini noodles and sauce. There is no right or wrong way to do this. I did two layers of pasta and two layers of zucchini noodle. You can also add a bit of vegan mozzarella if you like.
  8. On the top just make sure you cover it with sauce and then a bit of extra vegan parmesan and vegan mozzarella. Bake in the oven for 20 minutes. Until the cheese is melted on top.
  9. Once it is done cooking let it sit for 10-15 minutes. Cut into 9 pieces and enjoy!

    Will serve up to 9 people if everyone only gets one piece.

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white vegetable lasagna1.png

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