• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dianne's Vegan Kitchen
  • Home
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact Me
menu icon
go to homepage
search icon
Homepage link
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Vegan Recipes

    Vegan Lasagna Tart

    Published: Jan 17, 2021 · Modified: Apr 26, 2023 by Dianne · This post may contain affiliate links

    • Share
    • Tweet
    Jump to Recipe - Print Recipe
    slice of lasagna tart with text overlay
    lasagna tart with text overlay
    lasagna tart with text overlay
    Vegan Lasagna Tart with text overlay
    slice of lasagna tart with text overlay
    Vegan Lasagna Tart with text overlay

    Vegan Lasagna Tart, made with cashew ricotta and slices of fresh zucchini, is always a crowd pleaser. It's a great main dish for date night, dinner parties, and holidays, or even just a random Friday night. This easy recipe is dairy free.

    Vegan Lasagna Tart with text overlay

    Vegan Lasagna Tart

    Lasagna is my all-time favorite comfort food, and I'll take it in just about any form I can get it. I love lasagna soup, lasagna roll ups, and this lasagna tart.

    slice of lasagna tart

    We tend to think of lasagna as being made with noodles, but it doesn't have to be so. In the place of pasta, I sometimes use butternut squash, zucchini, or even tortillas. This tart isn't a traditional lasagna, because it's made with slices of zucchini and cashew ricotta in a pie shell, but it has all of the delicious flavor of the classic dish.

    Vegan Lasagna Tart with zucchini and tomatoes overhead

    This lasagna tart is super easy to make, and is a little fancier than regular lasagna, so you can impress all of your friends at a dinner party or a potluck with it. I've served it many times, and it's always been a hit. Friends have told me that the cashew ricotta tastes better than what they remember of dairy ricotta.

    I originally based this recipe on a dish I saw on 101 Cookbooks.

    Vegan Lasagna Tart with tomatoes, garlic and zucchini
    zucchini, tomato sauce, ricotta, and flour

    How to Make a Vegan Lasagna Tart

    This recipe is very easy to make!

    • First you combine the crust ingredients in a bowl. Kneed them until they're well mixed.
    • Next you roll the crust out onto a lightly floured surface, until it's about 13 inches across.
    • Then you gently lift the crust and place it in a light oiled pie pan and press it down into all of the corners. Trim away any excess dough.
    • Bake the crust in a 350° oven for 5 minutes.
    • Next you spread half of the Cashew Ricotta inside the crust and layer half of the zucchini slices on top of it. Top with the rest of the ricotta and half of the sauce.
    • You now layer on the rest of the zucchini slices and top them with the rest of the sauce.
    • Bake your tart for 40 minutes, and allow it to cool for 5 to 10 minutes before slicing it.
    making crust collage
    making tart collage

    How to Customize Your Lasagna Tart

    • When making this recipe, I like to use my own Cashew Ricotta, but if you're pressed for time, you can use a store-bought vegan ricotta, such as Kite Hill.
    • If you don't feel like making your own crust, you can use a vegan store-bought pie crust.
    • You can add slices of mushrooms or fresh tomatoes in with the zucchini, if you like.
    • If you have vegan mozzarella on hand, you can top your tart with it in the last 15 minutes of baking.
    close up of lasagna tart
    Vegan Lasagna Tart with tomatoes, garlic, parsley, and zucchini
    Vegan Lasagna Tart square

    Vegan Lasagna Tart

    Dianne
    Vegan Lasagna Tart, made with cashew ricotta and slices of fresh zucchini, is always a crowd pleaser. It's a great main dish for date night, dinner parties, and holidays, or even just a random Friday night.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Course Main Course
    Cuisine American
    Servings 8 servings
    Calories 409 kcal

    Ingredients
      

    Crust

    • 2 cups whole wheat flour
    • 1 teaspoon sea salt
    • ¼ cup olive oil
    • ½ cup cold water

    Tart

    • 2 cups cashew ricotta
    • 2 medium zucchini sliced into thin disks
    • 1½  cups prepared tomato sauce (one 25 ounce jar)

    Instructions
     

    • Pre-heat your oven to 350° F, and lightly oil a 9- or 10-inch pie pan or tart pan.
    • Place all of the crust ingredients in a large bowl and kneed them together until well mixed. Form a large ball with the dough.
    • Roll the dough out on a lightly floured surface until it’s about 13 inches across. Gently pick up the dough and place in the pie pan. Press it down into all of the corners and trim away an excess dought that may be hanging over the edge of the pan. Bake for 5 minutes.
    • Spread half of the ricotta inside the crust. Layer half of the zucchini on top of it and top with the rest of the ricotta. Top with half of the sauce. Layer on the rest of zucchini and pour the rest of the sauce on top.
    • Bake your tart for 40 minutes. Allow it to sit for 5 or 10 minutes before slicing and serving.
    Calories: 409kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    Vegan Lasagna Tart square

    Other Lasagna Recipes You Might Enjoy Include:

    • Spinach Mushroom Lasagna
    • Lasagna Roll Ups
    • Polenta Lasagna
    • Lasagna Soup
    • Vegan Buffalo Chicken Lasagna
    Vegan Lasagna Tart horizontal

     

    « Totally Loaded Vegan Nachos
    Fresh Tomato Salsa »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

    Subscribe banner horizontal

    Reader Interactions

    Comments

    1. Deana Ferreri, Ph.D.

      October 12, 2011 at 10:14 am

      i've used that cashew ricotta! it is awesome! and i've had the pleasure of tasting this lasagna tart, made by Dianne. also awesome 🙂

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Dianne in Kitchen

    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

    More about me →

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    The Big Book of Vegan Cooking

    Eating Vegan

    Truly Healthy Vegan Cookbook by Dianne Wenz

    Footer

    ↑ back to top

    About

    • Meet Dianne
    • Privacy Policy
    • Disclaimer

    Updates

    • Get Updates from Dianne

    Contact

    • Contact
    • Health Coaching
    • Partner With Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.