Herbed Tofu Lasagna With Zucchini Recipe

Name: Herbed Tofu Lasagna With Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 ounce) packages firm tofu, well-drained; 1/2 cup fresh basil, chopped; 1/3 cup fresh Italian parsley, chopped; 1/3 cup pine nuts; 2 garlic cloves, peeled; 2 tablespoons lemon juice; 1 teaspoon salt; 1/2 teaspoon red pepper flakes; 1/4 teaspoon sugar; 1 tablespoon olive oil; 4 medium zucchini, cut into 1/2 inch slices (about 3 cups); 5 cups marinara sauce (the best you can find); 16 no-boil lasagna noodles; extra virgin olive oil (for drizzling on each serving)

Servings: persons

2 (14 ounce) packages firm tofu, well-drained
1/2 cup fresh basil, chopped
1/3 cup fresh Italian parsley, chopped
1/3 cup pine nuts
2 garlic cloves, peeled
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon sugar
1 tablespoon olive oil
4 medium zucchini, cut into 1/2 inch slices (about 3 cups)
5 cups marinara sauce (the best you can find)
16 no-boil lasagna noodles
extra virgin olive oil (for drizzling on each serving)

1
Preheat oven to 350u00b0F; coat a 13x9-inch baking dish with cooking spray.
2
Toast pine nuts: Place them in a dry skillet over medium heat. Cook, stirring constantly until golden (about 3 minutes).
3
In food processor, combine tofu, basil, parsley, toasted pine nuts, garlic, lemon juice, salt, red pepper flakes, and sugar. Blend until smooth and similar in texture to ricotta cheese.
4
In large non-stick skillet, heat oil and saute the zucchini on medium-high heat just until they're tender (about 3 -5 minutes).
5
Spread 3 tablespoons of the marinara sauce on the bottom of the prepared baking dish. Cover with a layer of noodles, overlapping them slightly.
6
Layer as follows:
7
1/2 of the tofu mixture.
8
1/2 of the zucchini mixture.
9
Layer of noodles.
10
Remaining tofu.
11
Remaining zucchini.
12
1/2 cup marinara sauce.
13
Layer of noodles.
14
Remaining marinara sauce.
15
Cover pan with foil and bake 1 hour. Let rest 10 minutes before serving.
16
Drizzle olive oil on each serving.

1757

kcal

Calories

Fat

321

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (14 ounce) packages firm tofu, well-drained, 1/2 cup fresh basil, chopped, 1/3 cup fresh Italian parsley, chopped, 1/3 cup pine nuts, and more.

Yes, Herbed Tofu Lasagna With Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herbed Tofu Lasagna With Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions