Zucchini Lasagna
Serves 4
This zucchini lasagna recipe uses zucchini two ways! I blend it into the creamy filling and layer zucchini planks into the lasagna itself.
Ingredients
Zucchini Tofu Ricotta: (can be made ahead)
- 1/4 cup chopped walnuts
- 2 garlic cloves
- 7 ounces extra-firm tofu
- 1/2 cup chopped zucchini
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- ½ cup chopped fresh basil
- 1/2 teaspoon sea salt, more to taste
- freshly ground black pepper
For the Lasagna:
- 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
Instructions
- Preheat the oven to 375°F.
- 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.
- Prepare the pasta according to the instructions on the package, cooking until al dente.
- Assemble the lasagne: Drizzle a 9x13-inch baking dish with olive oil, then layer ingredients as follows:
- First layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
- Second layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
- Top with the remaining ⅓ tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.
- 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.
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.