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Vegan Lasagna Tart square

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



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


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


  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.