Zucchini Artichoke Mushroom Lasagna

Zucchini Artichoke Mushroom Lasagna

I have to admit, this was the first time that I actually combined all of these specific ingredients to make a vegan lasagna dish, and without exaggerating, this Zucchini Artichoke Mushroom Lasagna is incredible.  Using fresh zucchini, mushrooms, green onions and basil from the garden, I layered the vegetables and topped each layer with marinara sauce, avocado basil pesto, and garlic cashew cheese for a yum flavor experience.   This dish is also vegan, gluten free and dairy free.

Zucchini Artichoke Mushroom Lasagna

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 4 servings

Serving Size: 1 cup

Calories per serving: 344

Zucchini Artichoke Mushroom Lasagna

Zucchini Artichoke Mushroom Lasagna. Light, fresh, no pasta. Delicious! Vegan, gluten free, dairy free.


  • 4 zucchini, sliced (I sliced mine in the food processor, hence they are round, but you can also slice lengthwise if you prefer.)
  • 2 cups of mushrooms, sliced
  • 24 oz cooked artichokes (I used Trader Joe's Marinated Grilled Artichoke Halves)
  • 1/2 cup green onions, sliced
  • 1 tbsp olive oil for pan
  • 25 oz Tomato Marinara Sauce (I used Trader Joe's Organic Tomato Basil Marinara)
  • Avocado Basil Pesto
  • 1 avocado
  • 1 tsp sea salt
  • 1/4 cup pine nuts
  • 1 cup fresh basil (leaves, not stems)
  • 1/4 cup olive oil (or water for oil free option)
  • 4 cloves of garlic
  • Juice of 1 lemon
  • 2 tbsp lemon zest
  • Garlic Cashew Cheese
  • 1/2 cup raw cashews
  • 1/2 cup water
  • juice of 1 lemon
  • 1 tbsp lemon zest
  • 1/2 tsp sea salt
  • 1 tbsp nutritional yeast
  • 4 cloves garlic


    Avocado Basil Pesto
  1. Blend all ingredients in high speed blender.
  2. Garlic Cashew Cheese
  3. Blend all ingredients in high speed blender
  4. Lasagna
  5. Heat zucchini and mushrooms in microwave for 2 minutes and then squeeze all water out.
  6. Oil glass 9x13 pan with olive oil.
  7. Divide zucchini into 3 equal portions. Divide mushrooms, artichokes and green onions into 2 equal portions.
  8. Layer: Bottom layer zucchini, mushrooms, artichokes, green onions. Drizzle marinara sauce, avocado pesto and garlic cashew cheese. Repeat with second layer exactly the same as the first, and make a top layer with 3rd portion of zucchini, marinara sauce, avocado pesto and garlic cashew cheese.
  9. Bake in the oven uncovered at 375 degrees for 45 minutes. Let dish set for 10 minutes and drain water (from vegetables) that may have accumulated. You can also dab water with a paper towel or just just serve with slotted spatula.

zucchini and mushrooms
Layer zucchini, then mushrooms
artichokes and green onions
Add artichokes and green onions.
sauce and pesto
Spread marinara sauce,  avocado basil pesto and garlic cashew cheese. REPEAT exact same order for second layer-zucchini, mushrooms, artichokes, green onions, marinara sauce, avocado pesto, garlic cashew cheese.
zucchini top
For third layer top with 3rd portion of zucchini only and add sauces.
ready for baking
Drizzle marinara sauce, avocado pesto and garlic cashew cheese. It is ready for baking. Bake 375 degrees for 45 minutes.
Zucchini Artichoke Mushroom Lasagna
You can either drain water (from vegetables baking), or serve with slotted spatula.

Other Recipes Like Zucchini Artichoke Mushroom Lasagna that you might enjoy:

Power Greens Stirfry With Hot Peanut Dressing

Smoky Jackfruit Tacos With Jalapeno Creme

Roasted Brussel Sprouts and Tomato With Avocado Pesto Pasta

7 Layer Casserole With Jalapeno Creme

Zucchini Rice With Red Pepper Pesto

Grilled Veggie and Herb Pizza With Garlic Cashew Cheese

Vegetable Tacos With Chipotle Hummus

See more photos on Instagram.


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