Zucchini Lasagna
Total Time
1 hour 15 mins
Prep Time
15 mins
Cook Time
1 hour
Rating
5 out of 5 stars
(14)
Ingredients
4 servings
- ¼ cup chopped walnuts
- 2 garlic cloves
- 7 ounces extra-firm tofu
- ½ cup chopped zucchini
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ½ cup chopped fresh basil
- ½ teaspoon sea salt, more to taste
- freshly ground black pepper
- 5 ounces brown rice lasagna noodles
- Extra-virgin olive oil, for drizzling
- 1 (14.5 ounce) can diced fire-roasted tomatoes
- 2 zucchini, sliced into thin planks
- 1 cup grated pecorino cheese
- Sea salt and freshly ground black pepper
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Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Make the Zucchini Tofu Ricotta: In a food processor, combine the walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, salt, and pepper and process to a spreadable consistency. Add more salt and pepper as desired.
Step 3
Prepare the pasta according to the instructions on the package, cooking until al dente.
Step 4
Assemble the lasagna: Drizzle a 9x13-inch baking dish with olive oil, then layer ingredients as follows:
Step 5
First layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
Step 6
Second layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
Step 7
Top with the remaining ⅓ tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.
Step 8
Bake covered for 15 minutes. Uncover and bake for 20 to 30 minutes more, or until the zucchini is tender, but still has a bite, and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.
Step 9
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Chef's notes
To make this vegan, use vegan cheese, or skip the cheese on top. If you skip the cheese, you may want to season the lasagna a bit more salt and pepper.
