Comments on: Vegan Zucchini Noodle Lasagna

By: Tonya Harrington

Tonya Harrington — Fri, 30 Oct 2020 17:36:16 +0000

Everyone in the family enjoyed the lasagna, though the non-vegans had a thin layer of Italian blend cheese on top. I made everything in one day and it took me a lot longer than we could have hoped, a little over 2 hours (not counting the 2 hours for soaking the cashews). So, we had a late dinner. I made it in three different containers, 2 with zucchini noodles and one with gluten free lasagna noodles. The zucchini version was better, with or without the (real) cheese on top. I might make it again, though I would probably make the cashew cheeses a day ahead, just to save time. In addition, I didn't have a good mandolin, so I cut the zucchini by hand (I'm sure that added time). I recommend this recipe though, very good. I did not have any trouble with excess liquid from the lasagna (and didn't pat them dry). Thanks for the great dinner!

By: Anna

Anna — Sat, 19 Sep 2020 15:35:11 +0000

I found it helpful to salt the zucchini noodles and pat dry several times so that they don’t become soupy in the lasagna. It’s astonishing how much liquid is released from them.

By: Sarah

Sarah — Sun, 26 Jul 2020 03:27:07 +0000

I made this tonight and discovered a new favorite recipe! It’s so yummy I can’t stop eating it. Thank you for sharing!

By: Lisa

Lisa — Fri, 29 May 2020 03:03:42 +0000

WOW! Just made this tonight and it was AMAZING!!! I did add a little red pepper and fennel into the tempeh because I love those seasonings in Italian sauces. Will definitely make again! Thank you for sharing! ?

By: Sarah McMinn

Sarah McMinn — Fri, 08 May 2020 15:39:47 +0000

In reply to Kelly. It should be fine. The zucchini is cut super thin and so it dries out nicely in the oven. But if you wanted to blot to zucchini noodles, it wouldn't hurt!

By: Kelly

Kelly — Fri, 08 May 2020 01:46:09 +0000

Hi Sarah,

I am thinking of making this recipe for Mother's Day, do you recommend doing any drying of the zucchini as it has a lot of water in it, I am wondering if it will make this recipe more soggy if you don't have a drying out of the zucchini to get rid of the moisture. Let me know what you think. Thanks in advance for your help.

By: Sasha

Sasha — Sun, 19 Apr 2020 13:30:03 +0000

I made this and it was AMAzING! Thank you

By: Holly

Holly — Wed, 25 Mar 2020 03:38:05 +0000

Can you sub ground turkey?

By: Sarah

Sarah — Tue, 26 Nov 2019 19:19:12 +0000

In reply to Robert. I use a plugin that calculates it for me but I'll look into it!

By: Robert

Robert — Tue, 26 Nov 2019 15:05:30 +0000

Great, delicious recipe.

Although the Calorie count per portion isn’t right. This recipe requires 1 batch of cashew ricotta which consists of 2 cups of cashews (1800Cal)...this recipe then produces 6 portions so that alone is 400Cal/portion not taking into account the Tempeh or the rest of the recipe....still delicious, but perhaps an error in the Calorie calculation?

By: Laura

Laura — Fri, 13 Sep 2019 15:36:36 +0000

My family enjoyed this! I had never thought of using Tempeh as a substitute for ground beef. I changed it a little bit by cooking onion, garlic and mushrooms, then added the tempeh and fresh herbs from my garden. Didn't add soy sauce. The ricotta was lovely, I added cashew milk to thin it out so I could just pour it on. Just make sure to use the mandolin or if you're cutting by hand, no think pieces because they won't cook, mine was a little think, so I'll fix that next time I make this recipe. Thank you!

By: Sarah

Sarah — Fri, 21 Dec 2018 16:47:34 +0000

In reply to Lori. If you click on the cashew ricotta in the recipe card, it will take you to this page. You want a full batch of this recipe to go inside the lasagna. It makes approximately 2 cups.

By: Lori

Lori — Fri, 21 Dec 2018 16:22:53 +0000

This recipe looks amazing but how much is a “batch” of cashew ricotta?

By: Sarah

Sarah — Mon, 02 Jul 2018 13:39:59 +0000

In reply to geometry dash. Thanks! I've done it tofu ricotta before; not in this recipe but it would definitely work. Enjoy!

By: geometry dash

geometry dash — Tue, 26 Jun 2018 08:35:14 +0000

WOW! Sarah, this looks AMAZING! As do all of your recipes! Not the biggest fan of cashew ricotta though, maybe I’ll try a tofu ricotta? Have you ever done a tofu ricotta? Perhaps I’ll like that better. Can’t wait to try it out!

By: Sarah

Sarah — Sat, 14 Apr 2018 18:08:24 +0000

In reply to Alison.

Thanks so much! I think you would like with with tofu ricotta. Here's a recipe to try: https://itdoesnttastelikechicken.com/quick-vegan-tofu-ricotta/