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At Eat Something Sexy, we usually focus on foods for romance. Now, lasagna typically doesn’t exactly scream romance. It’s the dish you turn to when you want comfort, not chemistry.

But what if your go-to comfort food could do both? This easy vegetarian lasagna layers creamy bocconcini and Parmesan with vegetables and protein-rich tofu and just enough chile to give every bite a little kick.

Tomatoes, basil and garlic all have histories as aphrodisiacs, making this a comfort-food recipe with an extra story to tell. It’s a satisfying vegetarian main course whether you’re cooking for someone special or simply want a more interesting lasagna for dinner.

Table of Contents

A veggie lasagna with a satisfying twist

I wanted to keep the familiar flavors of classic lasagna while making a version that meat lovers and vegetarians could both enjoy. Drained, medium-firm tofu gives the filling body and texture, while zucchini adds a fresh vegetable layer. Tofu also brings nutritional benefits, including soy protein and isoflavones. You can read more about its potential benefits for women in my article on tofu and women’s sexual health.

Two cheeses make the filling more interesting. Parmesan adds a salty, savory bite while bocconcini, small balls of fresh mozzarella, bring stretchy satisfaction.

Shortcuts and tips

I use a homemade tomato sauce, but to save yourself a little time in the kitchen, feel free to use your favorite jarred sauce. (I recommend an arrabbiata-style with a kick of chile.)

The seasoning amounts are meant to be a suggestion, not an absolute. Use more or less salt to suit your taste. The same goes for the crushed chile peppers. If you prefer a lot of spice, add more chile to your lasagna or your sauce (I do).

The sauce and the tofu mixture can be prepped in advance if you need to save yourself a little time. You can cook the lasagna noodles up to a day ahead. Drain them thoroughly, toss with a little olive oil to prevent sticking and refrigerate in an airtight container.

closeup of meatless lasagna in a baking dish with someone cutting it with a chef's knife

Easy, Meatless Lasagna with Zucchini, Tomatoes and Tofu

Print Recipe

This meatless lasagna layers zucchini, tofu, two cheeses and a spicy tomato sauce for a satisfying vegetarian main course.

Course Main Course

Cuisine Italian American

Dish Type Lasagna

Cooking Style Vegetarian

Diet and Health Healthy

Ingredient tofu

Prep Time 45

Cook Time 45

Servings servings

Author Delahna Flagg

Ingredients

for the lasagna:

approx 9 sheets Lasagna noodles
2 medium zucchini
10 fresh basil leaves cut into thin ribbons (chiffonade)
8 oz mozzarella Bocconcini
1 cup Parmesan plus 1 Tbsp for garnish grated
1/2 tsp crushed red pepper
1/2 lb medium firm tofu drained for 1 hour in a colander and patted dry with paper towels
1 tsp sea salt

for the sauce:

3 Roma tomatoes diced
1/2 medium yellow onion diced
2 garlic cloves peeled and finely chopped
1/2 tsp sea salt
1 tbsp crushed red pepper

Get Recipe Ingredients

Instructions

Preheat oven to 350F.
Cook lasagna according to package instructions until al dente. Remove from water and thoroughly strain. Set aside.
Thinly slice zucchini lengthwise, divide into three equal portions and set aside.
Cut bocconcini in half and divide into three equal portions. Set aside.
Combine basil, parmesan, crushed pepper, sea salt, and tofu in a bowl.

To assemble lasagna (from bottom to top):

Place 3 sheets of lasagna noodles at the bottom of a 9x9 baking pan.
Add a thin layer of zucchini.
Layer with 1/3 of the cheese and tofu mixture and top with 1/3 of bocconcini.
Repeat the process two more times, adding a layer of lasagna noodles, followed by zucchini, cheese and tofu mixture then finish with bocconcini.
Cover the pan tightly with foil.
Bake in the preheated 350-degree oven for 45 minutes.

While Lasagna is baking, make the sauce:

Combine all the ingredients in a large saucepan.
Cook them low and slow.
Water will be released from the tomatoes. Reduce the liquid by half.
Once the lasagna is thoroughly cooked, pour the warm sauce over the top, sprinkle with the extra Parmesan (optional) and serve.

Notes

See introduction for time-saving tips and steps that can be completed in advance.

This article was published in 2021 and most recently updated in 2026 with revisions to the introduction.

Author
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Delahna Flagg

Delahna Flagg is a nutrition expert with a PhD in Holistic Health from Saybrook University as well as a classically trained chef and graduate of the California School of Culinary Arts. She is best recognized as the chef and co-star of Pamela Anderson's The Sensual Vegan web series. Her work on the series helped her develop into an authority on vegan recipe development and the nutritional needs of a vegan lifestyle. Delahna also has experience as a line cook and restaurant sous chef and she is the owner of a special events catering company, My World on a Plate, specializing in delicious, nutritious foods. As a nutritional consultant, she is a Center for Mind-Body Medicine practitioner. She also works as a nutritional value recipe development consultant. Delahna is the co-author of Amazon bestselling dessert cookbook Eat Cake Naked and has served as our Director of Nutrition for over ten years.

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