I also add some dairy cheese to the top for some gooeyness. I believe neither are made with nuts. I made this today and it was delicious! I did this to make sure is not so watery the final result, and it was perfect. So good! Thank you so much for another incredible recipe. Any suggestions? I used your parmesan recipe and pretty much covered the top layer with it so that it was almost like a bread crumb coating. I am not on the GF train, in fact I LOVE gluten, but after recently being gifted a TON of veggies I decided to give this recipe a try. Best Grain-Free Vegan Pizza with Caramelized Onions + Mushrooms, 30-Minute Vegetarian Spaghetti Squash Boats. In a baking dish (9x13 works well), add 1/2 cup sauce. I was worried I would end up with nut butter, But I never had a “fine meal” texture as described. My husband raved about it and that’s saying a lot! But this was worth it! Thanks so much for sharing! Oh my word this was amazing! The macadamias are definitely pricey but they are worth it for the delicious, rich flavour. This was absolutely incredible!! Also, FOLLOW YOUR HEART make a shredded parmesan as well as a shaker version. I found Kite Hill ricotta (and other products) at our local Co-op in Arcata and Eureka, California, so check your local health food stores or Co-ops if you are interested in trying Kite Hill. Maybe less liquid though? Thank you for those wonderful recipes. Tried this and would not make again but nice to try new things out! It tasted great, but once I put it in the oven it got extremely watery, didn’t crisp up at all. Keep being amazing. I love all of your recipes!! I used three cups of almonds and had some left over. I did use the tofu modification because I can’t have too much nut fats with my diet. Divine, one of the best vegan dishes I have ever made. I used half tofu, half cashews soaked 30 minutes in hot water, followed the recipe as written, then added a pinch of nutmeg and sugar to make a traditional manicotti filling. Lisa. I have a lot of basil to use up and was looking for a way to use it besides pesto. I did not have vegan Parmesan, but sprinkled vegan shredded mozzarella on top instead. Then I used 4 zucchini and cut them in half in order to slice them with my food processor – this made them a bit challenging to work with as I was layering, but it worked out. nuts are super expensive. Other than that, enjoy!! Top with Vegan parmesan and more basil, if desired. I hope this will taste like a normal lasagna. Macadamia nuts are $16.99 a pound where I live, but yes, they are beyond fabulous and I would take them as a birthday gift any day. There was an extra unneeded sentence in there! Only change I would make next time would be making zucchini a bit thicker – had a hard time getting off pan intact. I also threw in some vegan mozzarella to make it extra nutty and cheesy. Or do I assemble it then freeze it for later when I’m ready to bake it? My husband and I LOVED the flavor and texture of the macadamia nut “ricotta.” Thank you for your inventiveness in the kitchen! Fabulous recipe, thank you! You don’t even miss the noodles. It was probably the water released from the zucchini. I would definitely say my cutting skills are subpar, but that gave me some thin pieces and some thicker ones that still had a slight hardness. This is a delicious recipe! Great blog! Easy to make and simply delicious. We’re so glad your family enjoyed it! Hi Sharon! I made this tonight and it turned out incredible (even got rave reviews from the meat eaters). It was so gratifying to make this dish and have it turn out so well. Maybe my food processor is just dull! Can roasted macadamia be used instead of raw? I also made a meat entree. If you try this recipe, let us know! this gave my VITAMIX a fit!! This was absolutely delicious and so easy to make. Made this for an anniversary dinner. I made the ricotta with tofu and added a little cashew pesto as my basil was a little sparse. First things first, let's talk noodles. The biggest change was that I pre-bake the zucchini slices on the oven, 1 big tray with parchment paper at 375 just for a few minutes, set them aside, and then used the same tray (and same parchment paper) with more zucchini slices until all slices are done; while I was preparing the other stuff. Love it! We’re so glad you enjoyed it! Any one else try this recipe with the Kite Hill ricotta cheese? You can also do this with a knife, but it's more difficult and tricky to get an even thickness. Blanched almonds? You can either refrigerate it for 2-3 or freeze it for up to 1 month. I made this with your lentil bolognese sauce (my husband’s favorite!) The macadamia nut ricotta was so tasty, I love the nutty flavor. Top with Vegan parmesan and more basil, if desired. This was delicious! Really good!!. The ricotta does require a little extra effort to spread. We’re so glad you enjoy it, Kissairis! Do you have any suggestions for me? So easy and tasty! It slices like traditional lasagna, you can see each distinct layer and you would never know it was made with zucchini. The only thing that makes sense to me is my macadamia nuts were halved. Can it be assembled then baked the next day? I used tofu to save money but will splurge on the macadamia nuts next time so that it’s soy free too. The ‘ricotta’ tasted amazing. You'll start by spreading some tomato sauce onto the bottom of your baking dish. Not sure if any of you are aware that KITE HILL makes a almond milk ricotta that is outstanding. I’ve always wanted to try zucchini noodle lasagna, but I never wanted to have to salt and scrap the zucchini to remove excess water. We’ve never tried that. i followed the recipe exactly(only used less zuccini as my sauces finshed up) and it turned out perfect,not watery whatsoever how some ppl mentioned! i made everything according to the recipe (pressed dry tofu) but it came out extremely watery :( tastewise it would be good if it were not for all this liquid. I can’t wait to try this. Can he do tofu? What if you don’t have a mandolin? I made it with tofu and seasoned it up the same way – so good! Loved this recipe! Whoop! I’ll be honest when I went to the store and saw the price of raw macadamia my eyes bugged out, but I always say to follow the recipe then adjust next time. AMAZING — a new favorite dish — even my omnivore family loved it. Absolutely delicious – I will make this again and again (after I finish this pan all by myself)… :). Any tips on how to reduce that? I’m not sure how I couldn’t layer multiple times with just one jar! Just made this following the recipe, it was delicious! Or use your favorite compliant vegan ricotta cheese (see notes), ends trimmed off, then cut lengthwise into 1/8 inch slices (see notes), Or sub 1 1/2 10-ounce packages frozen spinach, plus more for serving if desired, see notes. So delicious! Even in small amounts I seem to notice the flavor. Will definitely make it again. It also freezes well. I had a question for this one. I think next time I may salt the zucchini and squeeze it with paper towels to pull out some of the water. Preheat the oven to 375 degrees Fahrenheit. I tried making your Nutella with hazelnuts and my blender had a difficult time blending them up. The taste was delicious!!! I made this with standard cheeses and it was delicious! Those were the only changes, but that’s because that’s what I would normally do. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Perhaps like many of you, we were under the impression that lasagna originated in Italy. you will not regret!! Hi there! Let me know how it goes! Hi Marc, we haven’t tried that so we’re not sure. are the calories for it with macadamia? I only had 2 zucchinis so I used some leftover calzone ingredients: mushrooms, bell peppers and red onion- in place of one of the middle zucchini layers. Top that with some ricotta and spread it out as evenly as you can. You could also use the macadamia ricotta to adapt my Spaghetti Squash Lasagna Bake for another delicious lasagna-inspired dish! Bonus: it would also add a lot more protein to the zucchini lasagna recipe since it's made from tofu! I made it last night for a dinner party with non-vegans, using zucchini and eggplant and a mix of tofu and almonds – it was a big hit! xo. Hi Yuko, it definitely is possible that the slices were too thin. For the “ricotta”, I used a 10 oz block of super firm tofu, 1.5 cups of soaked blanched almonds, 1/4 of a block of Violife feta, along with the herbs you listed. We do have a tofu ricotta for a less expensive option: https://minimalistbaker.com/eggplant-lasagna-roll-ups/. We lov d this! I have vegetarian and a gluten free friend and now can put meals on the table everyone can eat.