Zucchini Lasagna with Zucchini “Ricotta”

Zucchini Lasagna with Zucchini "Ricotta"

Well, hello September! How did that happen?

It’s back to school season and even though no one in our family is going back to school (although how cute would doggie lunchboxes be!?), I still wanted to share an easy recipe that would be great for a busy weeknight.

Everyone loves lasagna, so I put iton my “to make for September” list. My plan was to use the last-surviving summer vegetables, particularly zucchini since it’s still growing rampant. Instead of using regular ricotta as the filling, I would make a healthier non-dairy ricotta. Maybe I’d even blend a vegetable to make the ricotta filling. And then I realized – oh wait, I have this Zucchini Lasagna in THE COOKBOOK that is already my favorite zucchini lasagna. So instead of reinventing the wheel, here’s the wheel!

Zucchini Lasagna with Zucchini "Ricotta"

This is no ordinary lasagna recipe. What I love about this recipe is that it uses up a BUNCH of zucchini.

Zucchini Lasagna with Zucchini "Ricotta"

Planks of zucchini layer in to replace half of the noodles that you would normally need. That’s the obvious move. But there is also zucchini blended up INTO the “ricotta” filling itself. You’ll never notice it there, but the zucchini, along with blended walnuts, tofu, lemon juice, and spices creates a thick, creamy ricotta-like filling without using ricotta.

Zucchini Lasagna with Zucchini "Ricotta"

Yes, I put cheese on top of the lasagna, but I believe life is all about balance. Sub vegan cheese on top if you like!

Zucchini Lasagna with Zucchini "Ricotta"

And a shameless plug – check out The Love & Lemons Cookbook for more awesome veggie recipes 🙂

5.0 from 3 reviews
Zucchini Lasagna with Zucchini "Ricotta"
 
Cook time
Total time
 
Serves: serves 4
Ingredients
Zucchini Tofu Ricotta: (can be made ahead)
  • 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
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
  1. Preheat the oven to 375°F.
  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.
  3. Prepare the pasta according to the instructions on the package, cooking until al dente.
  4. Assemble the lasagne: Drizzle a 9x13” pan with olive oil, then layer ingredients as follows:
  5. st layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
  6. nd layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
  7. Top with the remaining ⅓ tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.
  8. Bake covered for 15 minutes. Uncover and bake 20-30 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.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

32 comments

  1. Pingback: Zucchini Lasagna with Zucchini “Ricotta” Recipe | Trending World News Today

  2. Maëva from travel-and-food.com on said:

    That sounds so good!
    I have a few zucchinis I need to use up, I guess I’ll have to try that! Thanks for sharing 🙂

  3. Perfect weeknight meal for September! Love the tofu ricotta! I gotta try that!

  4. Lexi @Lexi'scleankitchen on said:

    Such a perfect low-carb lasagna recipe!! Cannot wait to give this a try!

  5. Jenny on said:

    Oh I’m totally going to try this next week! The farmers market has been abundant with zucchini. I have never had pecorino cheese before. Is it available at most grocery stores?

    • you should be able to find it at any grocery store – otherwise you can use shredded mozzarella!

      • Joycelyn on said:

        Should your answer not be, you could use parmesan, asiago or manchego or other similar cheese instead?

        Mozzarella has a completely different texture and most important, lacks taste compared to pecorino or other similar grating cheeses, and of which would result in the finished dish tasting very different than intended.

        • The recipe will work with any cheese you like to put on top. It’s only 1 cup of cheese on top and it’s not the main flavor in the recipe (the filling is).

      • Marisa Snow on said:

        This recipe sounds so delicious and really healthy. I was wondering, my husband doesn’t tolerate soy, is there another substitute besides Ricotta cheese that is just as healthy? Thank You!

        • Hi Marissa, I think Kite Hill makes a nut-based ricotta that could possibly be subbed in here instead of the tofu.

          • Marisa Snow on said:

            Ok where can I find that? Does Whole foods or Wegmans carry it? Thank You!

  6. Maria on said:

    I want this for dinner!

  7. Yum, yum yum!!!! this is looks so pretty and fresh and delicious!!!

  8. Erin@WellPlated on said:

    We have SO MUCH zucchini, so this recipe is perfect!

  9. Danielle on said:

    Sounds fantastic … do you per chance have nutritional info per serving?

  10. Buffy from begoodorganics.com on said:

    Hi Jeanine

    This looks gorgeous! So excited for zucchini to be back in season here in NZ.

    I wonder – do you know if your book is available here? Would love to have a browse.

    x
    Kindest
    Buffy

  11. Pingback: Zucchini Lasagna with Zucchini “Ricotta” | MyDiy

  12. Maggie from stayintheglow.com on said:

    I woke up craving something like this- It must be meant to be (for dinner tonight)!

    • Maggie from stayintheglow.com on said:

      I just made this for tonight’s dinner! Loved it. I felt bad when I went back for seconds and realized I had eaten a quarter of the pan, then realized that this recipe serves 4 🙂

      I’m giving it 4 stars!

      Here are some notes on how it turned out:
      I used pecans instead of walnuts
      I needed to add about 1/4 cup almond milk to the tofu to get it creamy enough
      I used 2 cans of tomatoes- one just wasn’t cutting it for me!
      I used an eggplant also in my layering
      I used no bake noodles, and the corners got reallllllly crunchy

  13. Tiffany from akitchenfable.wordpress.com on said:

    Wow I love this lasagna. I can’t even believe you put tofu in there. Never would have guessed. I’m pinning this for later! Thanks for sharing.

  14. Pingback: Zucchini Lasagna with Zucchini “Ricotta”

  15. Sabrina Best on said:

    what a wonderfully “lightened” lasagna recipe! Love how even the ricotta is slimmed down and “moisturized” with extra zucchini, even nice with brown rice lasagna noodles, thank you for this “reconstruction”!

  16. Joanne on said:

    Wow, this was delicious! Used Kite Hill Almond Milk Ricotta and some Kite Hill Almond Milk Yogurt to replace the tofu ricotta, yellow squash instead of zucchini and a 28 oz. can of crushed tomatoes. Super simple, will definitely try making this with the tofu, zucchini and fire roasted tomatoes next time!

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  19. Alycia on said:

    I made this exactly as is (minus the cheese) and just sprinkled a little vegan parmesan on top. It was delicious and super easy!! My boyfriend and I enjoy this with a salad, some fresh rosemary bread and wine. Perfect for a nice dinner – I’ll definitely be making this again.

    PS – love your cookbook by the way!

  20. Guerry on said:

    Bonjour,
    En français s’il vous plait c’est possible ?
    Merci

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