This No-Pasta Zucchini Lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. The thinly sliced zucchini ribbons replace high carb regular pasta noodles to make this dish 100% guilt-free! Its delicious in the summer months using garden fresh produce however it’s delicious flavour, low-carb, and noodle-less feeling makes me want to enjoy it all year round. Although it takes a little longer than some lasagna recipes, it’s totally worth it!
The biggest challenge I always seemed to have when cooking up zucchini is the water seeping out of the zucchini as it cooked. I constantly wondered if there was any way I could get the water out of this amazing veg so my “zoodles” would cook al dente and there wouldn’t be a puddle of water underneath all of my dishes…
If you do have the time and want to reduce the water content I have discovered cutting the zucchini in long strips and then baking them for a good while at 300 degrees or so, check at 30-40 min. This should help cut down the moisture build up and leave you with crispy zucchini layers.
For this specific recipe I didn’t bake the strips first, however I did drain some of the excess water underneath after the baking was complete {very simple step}.
I sliced the zucchini using a mandolin slicer leaving them about 1/3 inch in thickness. I prefer to keep them at a medium thickness as I prefer the taste and soft crunch of baked zucchini layers between all of the other softer components.
After slicing 2-3 medium zucchini’s and setting them aside I started to make the tofu “ricotta”. What is tofu “ricotta” you may ask?
- Organic extra-firm sprouted tofu
- Nutritional yeast
- Fresh Lemon juice
- Shallots
- Garlic
- Fresh Basil
- No-salt Seasoning Blend
- Dried Oregano
- Organic Whole black Chia seeds
- Black pepper
I’m thinking this would make the most drooling stuffing for roasted/or bbq grilled eggplant or zucchini “boats” in the summer. I seriously can’t wait.
Super Easy
Vegan
Dairy-free/Gluten-free
Delicious-ness
First time’s a charm with this Organic No-Salt Seasoning blend my wonderful mother-in-law bought me a few months back. It has the perfect blend of spices and works really well in this lasagna dish. You could essentially make your own combo with spices you enjoy however I would recommend looking for something similar in the spice aisle 🙂
So now you have your zucchini slices and your tofu “ricotta” prepped and ready to go! Time to lather on some of your favourite Organic Pasta Sauce and get this show on the road!!!
Lay on a few zucchini slices, leaving a little bit of space between each one. Don’t worry if they are not close together. I used about 5 slices.
Next, scoop out the tofu “ricotta”and spread onto the zucchini layer.
Add the sautéed veggies with the option of adding sautéed fresh baby spinach.
Then spread the pasta sauce. Repeat the layers, ending with the tofu “ricotta” and zucchini slices.
Spread the remaining pasta sauce on top and bake, uncovered, for approximately 40-45 minutes, or until hot and bubbly.
As you can see I weaved the final layer of my zucchini slices making the lasagna look oh-so-pretty and “basket-like.”
I recommend garnishing with fresh basil and parmesan/goat or mozzarella cheese during the final few moments in the oven to amp up that cheesy, lasagna flavour. For all my vegans, you can essentially sprinkle some nutritional yeast or vegan parmesan if you’d like!
And Voila…
Heaven.
With so many various combinations, you can ideally make this lasagna with any veg, protein and ricotta cheese you like. Just replace the quantities of each and add your own! Or make half of the lasagna vegan and half non vegan using lean ground chicken! Both are great options as well.
I usually enjoy a slice {or two} of this No-Pasta Zucchini Lasagna alongside a fresh green salad.
Salute!
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- 16 ounces organic extra-firm sprouted tofu drained well, & pressed.
- 1/4 cup nutritional yeast
- 3 teaspoons fresh lemon juice
- 3 tablespoons shallots minced
- 1 clove garlic minced
- 1/2 cup fresh basil leaves
- no-salt seasoning blend *I like to use Kirkland brand
- 1 heaping teaspoon dried oregano *I like to use Simply Organic brand
- 2 teaspoons chia seeds
- dash of black pepper
- 2 heads broccoli coarsely chopped
- 4 cups mixed fresh mushrooms (such as shiitake and cremini) sliced at a diagonal- for garnish
- 4 medium bell peppers *I used red
- 7 ounces fresh baby spinach *optional* I did not use in this recipe
- 3 cups organic no-salt added or low-sodium pasta sauce (flavour of choice) *I like to use Neal Brothers brand.
- 2-3 medium zucchini ends removed. sliced lengthwise into 1/3 inch medium thin slices using a knife or mandolin slicer.
- shredded fresh basil leaves for garnish
Ingredients
FOR THE TOFU "RICOTTA"
FOR THE VEGETABLES
FOR THE LASAGNA
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- Preheat oven to 350 degrees.
- To make the tofu "ricotta", place the tofu in a bowl and mash until crumbly. Add remaining ingredients and mix until well combined and the consistency resembles ricotta cheese. Set aside.
- To prepare the vegetables, saute the broccoli, mushrooms, bell peppers, and spinach (*if using), without water over medium heat for 10 minutes or just until tender. Mixing every so often so vegetables don't stick to pan.
- To assemble lasagna, spread a thin layer of the pasta sauce on the bottom of a baking dish. Layer the zucchini slices, sautéed vegetables, and tofu "ricotta" and then spread with pasta sauce. Repeat the layers, ending with the tofu "ricotta." Spread the remaining pasta sauce on top and bake, uncovered, for approximately 45 minutes, or until hot and bubbly. Garnish with fresh basil and parmesan/goat or mozzarella cheese if desired!
