NO-PASTA ZUCCHINI LASAGNA
This 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!
NO-PASTA ZUCCHINI LASAGNA
This 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!
Servings
8people
Servings
8people
Ingredients
FOR THE TOFU “RICOTTA”
FOR THE VEGETABLES
FOR THE LASAGNA
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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!