This was a delicious meal. It would be lovely at a brunch or buffet.

Zucchini lasagna salad with a home made vegan cream cheese

Serving Size: 4


  • 16 lasagne sheets
  • 2-3 large zucchini, thinly sliced
  • 1 lb. tofu
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons agave
  • 2 large onions, finely minced or grated
  • 2 handfuls mixed fresh herbs (parsley, mint, chives, dill, etc.)
  • salt and pepper to taste

Zucchini Lasagna Salad


  1. Make the vegan cream cheese spread by crumbling the tofu into a food processor or blender.
  2. Add the lemon juice, vinegar and agave.
  3. Blend to a smooth consistency.
  4. Add the tahini and season to taste with salt and pepper.
  5. Place the vegan cream cheese in a large bowl.
  6. Finely mince or grate the onions and add to the cream cheese mixture.
  7. Finely chop the mixed herbs and mix into the the cream cheese.
  8. Cut the ends off the zucchini.
  9. Using a lasagna sheet, cut the zucchini so that the slices will fit, evenly covering the width of the lasagne.
  10. Using a vegetables peeler slice the zucchini in very thin slices.
  11. Bring a large pot of lightly salted water to boil.
  12. Separate the lasagne sheets and cook until soft.
  13. Be sure to gently stir the lasagne or they will stick together.
  14. To build, place a lasagna sheet on the bottom of a platter.
  15. Spread some of the herbed vegan cream cheese evenly on top.
  16. Lay zucchini slices evenly, overlapping across the top of the cream cheese layer.
  17. Add the next layer of lasagne pasta and continue laying the cream cheese mixture and zucchini slices.
  18. We used 4 layers of each for each lasagne.
  19. The top layer will be the overlapping zucchini.
  20. Continue to make all 4 of the lasaganes
  21. Garnish with chives and mint leaves.
  22. Carefully slice the lasagne in ½ with a good sharp knife to serve each individual.
  23. We enjoyed this hearty meal cold. It was surprisingly filling.