Wheatgrass Zucchini Lasagna

Impress your friends and family with this vegan tummy-friendly dish. Light, yet satisfying and will keep you bursting with energy all day! 

  • Feel fuller for longer with Organic Burst Wheatgrass that will help combat post-meal sugar cravings.
  • Due to its high-fiber content, zucchini aids in fat loss.
  • Super simple and so delicious!


  • 2 large zucchinis, thinly sliced with a mandolin

For the Walnut Marinara:

  • 1 cup walnuts
  • 1.5 28-oz jars your favourite marinara sauce

For the Wheatgrass “Ricotta”:

  • 1 tablespoon Organic Burst Wheatgrass
  • 1 16-oz. block extra firm tofu, drained
  • 2 tablespoons nutritional yeast
  • 1/2 cup fresh basil, finely chopped
  • 2 teaspoons dried oregano
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 cup water


  1. Preheat oven to 375°F (176°C).
  2. Make your marinara. Pulse walnuts and marinara sauce in a food processor or blender. You still want the walnuts to be chunky. Set aside.
  3. Make your “ricotta.” Place your tofu, nutritional yeast, Organic Burst Wheatgrass, basil, oregano, lemon juice, olive oil and water in a food processor or blender and blend.
  4. Layer your lasagna, starting with the walnut marinara, then zucchini slices. Spread a thin layer of wheatgrass ricotta the zucchini.
  5. Then, spread a layer of walnut marinara and top with more zucchini slices.
  6. Continue until everything is used up, ending the layers with zucchini and then sauce.
  7. Bake for 45 minutes or until zucchini is soft. Let cool before serving.

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