Vegetable lasagna with fresh basil & chives on black plate.
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5 from 3 votes

Vegan zucchini lasagna for one

Lasagna is the ultimate comfort food - full of cheesy, saucy layers... But making a full-sized casserole is also a project. When you need dinner now, make this lasagna for one in the air fryer. It's layered with creamy tofu ricotta, zucchini, spinach, fresh basil, and your favorite jarred pasta sauce. Plus, since you're air frying it, you don't have to worry about heating up the whole house!
Prep Time9 mins
Cook Time21 mins
Total Time30 mins
Course: Entree
Cuisine: Italian, Vegan
Keyword: air fryer, casserole
Servings: 1 mini lasagna
Calories: 344kcal
Author: Cadry Nelson

Ingredients

  • 2 lasagna noodles*
  • Generous pinch salt
  • 1/2 cup pasta sauce
  • 1/4 cup tofu ricotta
  • 1 handful fresh basil leaves chopped, about 1/4 cup chopped, plus more for garnish
  • 1 handful baby spinach leaves chopped, about 1/4 cup chopped
  • 3 Tablespoons shredded zucchini

Instructions

  • Break two lasagna noodles in half, straight down the middle. After breaking them, you'll have 4 noodles that are about 5 inches long.
  • Bring a soup pot full of water to boil with a generous pinch of salt. Boil the noodles according to package directions. (On my noodle package, it says to boil the noodles for 8 minutes.) Drain the noodles. Then move them to a clean kitchen towel to fully dry. 
  • Next you'll need a 5.75-inch mini loaf pan. Line the bottom of the loaf pan with about 2 Tablespoons of pasta sauce. Then top it with one 5-inch noodle. Top the noodle with about a Tablespoon of tofu ricotta, a pinch of chopped basil, a pinch of chopped spinach, and a pinch of shredded zucchini. Scatter everything evenly across the noodle. 
  • Now add another noodle. Top that noodle with a couple Tablespoons of pasta sauce, about a Tablespoon of tofu ricotta, a pinch of chopped basil, a pinch of chopped spinach, and a pinch of shredded zucchini.
  • Add another noodle. Top that noodle with a couple Tablespoons of pasta sauce, about a Tablespoon of tofu ricotta, a pinch of chopped basil, a pinch of chopped spinach, and a pinch of shredded zucchini.
  • Finish with the last noodle. Top with a couple more Tablespoons of sauce, being sure that the noodles are fully covered, and a sprinkling of tofu ricotta.
  • Cover the loaf pan with aluminum foil. Put the loaf pan into the air fryer. Air fry at 400 degrees for 10 minutes. Then remove the aluminum foil from the loaf pan. Air fry for an additional 3 to 5 minutes, until the lasagna has some nice color & crispiness on top. 
  • If you can wait two or three minutes, the lasagna is easier to remove once it's had a little time to cool. Move the lasagna to a plate or bowl to eat, or carefully dig in right in the loaf pan.

Notes

*Be sure to use egg-free lasagna noodles.
One lasagna makes a generous serving for one person.
A 3.7 quart air fryer only has room for one 5.75-inch loaf pan. The 5.8 quart size can hold two loaf pans. So plan accordingly if you'd like to make multiple personal-sized lasagnas.
This lasagna freezes well! To freeze & reheat, layer your lasagna as written in the instructions, and cover it with aluminum foil. Don't bake it! Instead, put the lasagna in loaf pan into a freezer bag. Then freeze it.
When you're ready to eat, remove it from the freezer bag. Put the foil-covered frozen lasagna into the air fryer. Air fry it covered at 400 degrees for 20 minutes. Carefully remove the aluminum foil. Air fry for another 1 to 2 minutes until nicely browned on top. Remove & enjoy!

Nutrition

Calories: 344kcal | Carbohydrates: 52g | Protein: 14g | Fat: 9g | Sodium: 843mg | Potassium: 920mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1640IU | Vitamin C: 19.7mg | Calcium: 56mg | Iron: 3.5mg