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Vegan Lasagna Tart

January 17, 2021 By Dianne 1 Comment

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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 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.

slice of lasagna tart

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.

Vegan Lasagna Tart with tomatoes, garlic and zucchini

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.

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
Print

Vegan Lasagna Tart

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.

Course Main Course
Cuisine American
Keyword lasagna tart, vegan lasagna
Prep Time 10 minutes
Cook Time 45 minutes
Yields 8 servings
Calories 409 kcal
Author Dianne

Ingredients

Crust

  • 2 cups whole wheat flour
  • 1 teaspoon sea salt
  • 1/4 cup olive oil
  • 1/2 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

  1. Pre-heat your oven to 350° F, and lightly oil a 9- or 10-inch pie pan or tart pan.

  2. Place all of the crust ingredients in a large bowl and kneed them together until well mixed. Form a large ball with the dough.

  3. 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.

  4. 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.

  5. Bake your tart for 40 minutes. Allow it to sit for 5 or 10 minutes before slicing and serving.

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

 

Filed Under: Vegan Main Dish Recipes, Vegan Recipes Tagged With: cashew ricotta, zucchini

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.

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Comments

  1. Deana Ferreri, Ph.D. says

    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 🙂

    Reply

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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