Zucchini Lasagna

This zucchini lasagna recipe is packed with veggies! I blend zucchini into the creamy filling and layer zucchini planks into the lasagna itself.

Zucchini Lasagna Recipe

Everyone loves lasagna, so I put it on 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 cheese as the filling, I would make a healthier ricotta mixture. Maybe I’d even blend a vegetable to make the ricotta filling. And then I realized – oh wait, I have this Zucchini Lasagna Recipe in THE COOKBOOK that is already my favorite zucchini lasagna recipe of all time. So instead of reinventing the wheel, here’s the wheel!

Zucchini Lasagna Recipe

My Favorite Zucchini Lasagna Recipe

This is no ordinary zucchini lasagna recipe! Of course, it’s vegetarian, so you won’t find any meat sauce, ground beef, or ground turkey here, but I really pack in the zucchini to give it an extra veggie kick. Here’s where you’ll find it:

  1. First off, planks of zucchini layer in to replace half of the noodles that you would normally need. That’s the obvious move.
  2. 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 any cheese.

Zucchini Lasagna Recipe

Yes, I put a moderate amount of pecorino cheese on top of this otherwise vegan lasagna. To make this recipe vegan, either skip the cheese or use vegan cheese on top. If you love cheese, use extra, and feel free to mix in Parmesan cheese or mozzarella cheese too!

Zucchini Lasagna

Zucchini Lasagna Serving Suggestions

This zucchini lasagna is a great main dish for a late summer or early fall dinner. If you want an appetizer, I recommend charred cherry tomatoes or burrata. Then, serve the lasagna with crusty bread and a simple veggie side dish like lemon green beansroasted tomatoes, or any of these summer salads:

Zucchini Lasagna

If you love this zucchini lasagna recipe…

Try my crispy baked zucchini, stuffed zucchini, grilled zucchini, or roasted veggie lasagna next!

5.0 from 9 reviews
Zucchini Lasagna
 
Prep time
Cook time
Total time
 
This zucchini lasagna recipe uses zucchini two ways! I blend it into the creamy filling and layer zucchini planks into the lasagna itself.
Author:
Recipe type: Main dish
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” baking dish 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.

 

36 comments

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  1. Maëva from travel-and-food.com
    09.05.2017

    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 🙂

  2. Lexi @Lexi'scleankitchen
    09.05.2017

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

  3. Jenny
    09.05.2017

    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?

    • Jeanine Donofrio
      09.05.2017

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

      • Joycelyn
        09.06.2017

        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.

        • Jeanine Donofrio
          09.06.2017

          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).

          • Gab
            02.13.2018

            Mozzarella sounds amazing on top!

      • Marisa Snow
        09.06.2017

        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!

        • Jeanine Donofrio
          09.06.2017

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

          • Marisa Snow
            09.06.2017

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

  4. Maria
    09.05.2017

    I want this for dinner!

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

  6. Erin@WellPlated
    09.05.2017

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

  7. Danielle
    09.05.2017

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

  8. Buffy from begoodorganics.com
    09.05.2017

    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

  9. Maggie from stayintheglow.com
    09.06.2017

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

    • Maggie from stayintheglow.com
      09.10.2017

      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

  10. Tiffany from akitchenfable.wordpress.com
    09.06.2017

    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.

  11. Sabrina Best
    09.07.2017

    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”!

  12. Joanne
    09.08.2017

    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!

  13. Alycia
    09.09.2017

    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!

    • Jeanine Donofrio
      09.09.2017

      So glad you both enjoyed it!!

  14. Guerry
    09.10.2017

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

  15. i loved ur recipe ,em a foodie .yummyy
    i also love cooking my favourite recipe em sharing with you chilli potatoes recipe

  16. Kelsey
    11.24.2017

    Made this and absolutely loved it! My boyfriend thought that it was even better than regular lasagna and he loves meat.

  17. This sounds awesome, I can’t wait to try!! I have a tree nut allergy – is there something you recommend I use instead of walnuts to give it the same consistency?

    • Jeanine Donofrio
      02.22.2018

      Hi Nour, you could use extra tofu, or you could try using raw sunflower seeds in place of the walnuts. If you use the sunflower seeds, I might processes it in a blender instead of a food processor so that they become creamy. I hope that helps!

  18. vanessa
    04.13.2018

    I’ve made this 3 times now, I did remove the pasta, and added spinach and eggplant. I made it vegan and made my cashew cream with soy sauce. I love this recipe, so healthy and no guilt.

  19. Tory
    06.09.2018

    I followed this recipe exactly and it made the most perfect dinner party dish for 4. So delicious, the ricotta misctute is a revelation – well done and thank you for sharing inspiring plant based recipes that are so delicious and everyone can feel great eating.

  20. Ainsley
    06.18.2018

    I live this recipe but felt like one can of the roasted toamto sauce wasnt quite enough. I also think Ill add another layer. Overall though I LOVED this and cant wait to make it again.

  21. lexi
    08.24.2018

    I find that the tomatoes somewhat pickle the zucchini. Has this happened to anyone else before? This recipe is otherwise delicious!!! I love the tofu ricotta.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.