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

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


  • 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


  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.