Vegetarian No-Noodle Zucchini Lasagna

Zucchini No Noodle Vegetarian Lasagna

Summer

It’s scores of fireflies at dusk

And glass in bare feet  

It’s warm baguettes from the shop down the street

And mosquito bites on ankles

It’s riding bikes to the beach with no shoes

And laying in bed on hot nights under cool fans

It’s swimming until your toes pickle in the salt

And teenagers saying they’re bored

It’s rainy day visits to the library for more videos than you’ll ever watch

And wondering if the jellyfish sting

It’s eating blackberries until your fingers stain purple

And checking for ticks

It’s leaving bikes on the side of the road that nobody steals

And too many people in too small a house

It’s going to the oyster shack by ferry, not car

And  waking up to toddlers laughing or crying or both

It’s digging for clams

And cooking and cleaning, only to start cooking again

It’s missing the people back home

And loving the people you’re with

It’s buying up every last zucchini at the farm stand

And making something too good not to share

Gluten Free Vegetarian Zucchini Lasagna

Vegetarian Zucchini Gluten Free Lasagna
5 from 4 votes
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Vegetarian No-Noodle Zucchini Lasagna

It makes little sense to do this sort of oven cookery in the heat of summer, but the results are too tasty not to. Slabs of zucchini, fresh Mozzarella, and tofu get layered in a baking dish with generous amounts of tomato sauce and baked until everything bubbles and the insides melt all together. A perfect dish for lasagna lovers, meat abstainers, and folks who don't do gluten. My kids love it just as much as I do. 

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 - 8
Calories 391 kcal
Author katiemorford

Ingredients

  • 4 large zucchini
  • 1 tablespoon extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • freshly ground black pepper
  • 16 ounces extra firm tofu, drained and sliced into ¼-inch thick slabs
  • 1 tablespoon balsamic vinegar
  • 12 ounces fresh Mozzarella cheese, cut into ¼-inch-thick slices
  • 3 cups homemade or store-bought marinara sauce, 24-ounce jar (See Notes)
  • cup finely grated Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees F.
  2. Trim of the very top and bottom of the zucchini. Cut them in half crosswise and then cut them into ¼-inch-thick slabs. Put on a baking sheet and drizzle with the olive oil, sprinkle on ½ teaspoon salt, and freshly ground black pepper. Use your hands to coat everything. Spread them out on the baking sheet. It’s ok if they overlap a little.

  3. Lay the tofu on a separate baking sheet and drizzle with the balsamic vinegar, the remaining ¼ teaspoon salt, and more black pepper.
  4. Bake the zucchini and tofu for 10 minutes.

  5. To assemble, lay half the zucchini in the bottom of a 9x13-inch baking pan in one snug layer. Lay all the tofu, evenly spaced, on top of the zucchini. Spread half of the tomato sauce over everything. Lay on all of the Mozzarella in one layer. Lay the remaining zucchini in the pan. Spread on the remaining tomato sauce. Sprinkle the Parmesan cheese evenly over the top.

  6. Bake for 30 minutes.

Recipe Notes

I've recently discovered Rao's brand pasta sauce and am hooked. If you can find it, use it to make this lasagna. I've used both the Tomato Basil and the Roasted Eggplant Sauce. 

 

Comments

07.21.2017 at 4:35 AM #

Les

This looks delicious. How many servings does this recipe make? And can it be frozen?

07.21.2017 at 4:35 AM #

katiemorford

Serves 6 to 8. And I haven’t tried freezing it, but I would imagine if wrapped well, it would work.

07.21.2017 at 5:26 AM #

Diane Norwood

Oh, this looks so good, I will have to try it. I love baking tofu, but never thought to put it in my zoodle lasagna! Thanks for sharing.

07.21.2017 at 5:26 AM #

katiemorford

The tofu kind of just blends right in there with the other ingredients and since it sort of looks like fresh Mozzarella, even the folks the table who aren’t crazy for tofu didn’t notice.

07.21.2017 at 10:44 AM #

Pam Hochman

Looks great! Also, Rao’s is the only jarred sauce I ever buy. It occasionally goes on sale so I stock up. Also Bed Bath and Beyond carries it, so you can use those 20% off coupons you get every week in the mail for it!

07.21.2017 at 10:44 AM #

katiemorford

Good to know, Pam. I’ve only discovered it being on the east coast this summer. You can also order it on Thrive Market at a pretty good price.

07.21.2017 at 10:44 AM #

Tracy

Great tip on Rao’s. Thank you!

07.21.2017 at 10:44 AM #

Kristen Daniel

great tip…bought 4 jars at 9th St. B, B, and B this weekend! perfect back to school meal.

07.27.2017 at 11:05 AM #

Lauren Harris-Pincus

This sounds sooooo amazing! Something I would totally make and an easy way to enjoy tofu too. 🙂

07.27.2017 at 11:05 AM #

katiemorford

The tofu totally goes under the radar but adds a punch of protein.

08.07.2017 at 11:11 AM #

Anne Mullen

Our granddaughter claims not to like either zucchini or tofu, but she had this with you and said it was delicious. Of course, she says that about everything she has with your family, but her ringing endorsement will get me to try this soon. Thanks.

08.07.2017 at 11:11 AM #

katiemorford

Thanks for the feedback, Anne. It always feels like success when endorsed by a teenager!

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