Zucchini Lasagna

by Lifestack Official-3 November 2025Medium

Prep Time15 min

Cook Time60 min

Total Time75 min

Servings4

This zucchini lasagna recipe uses zucchini two ways! I blend it into the creamy filling and layer zucchini planks into the lasagna itself.

Method

0
Preheat the oven to 375°F.
1
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.
2
Prepare the pasta according to the instructions on the package, cooking until al dente.
3
Assemble the lasagna: Drizzle a 9x13-inch baking dish with olive oil, then layer ingredients as follows:
4
First layer: 1/3 tomatoes, 1/2 noodles, 1/2 ricotta, 1/2 zucchini
5
Second layer: 1/3 tomatoes, 1/2 noodles, 1/2 ricotta, 1/2 zucchini
6
Top with the remaining 1/3 tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.
7
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.