Go Back Email Link
+ servings
Closeup of Zucchini Noodle Lasagna

Vegetarian Zucchini Lasagna

Print Recipe
This recipe shows you how to make a craving-worthy lasagna without the noodles. This virtual carb-free version replaces pasta with zucchini. 
Course Main Course
Cuisine Italian
Dish Type pasta
Cooking Style Easy, Vegetarian
Diet and Health gluten-free, Healthy, low carb
Seasonal autumn, spring, summer
Ingredient zucchini
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6 servings
Author Vanessa Vanya


  • 1 can whole peeled plum tomatoes with juice, 28-ounce
  • 2 tbsp chopped fresh oregano leaves
  • 2 tbsp chopped fresh basil leaves
  • 2 tbsp plus 1/4 teaspoon olive oil
  • 1 small onion finely chopped
  • 3 large zucchini ends trimmed
  • 1/4 tsp crushed red pepper flakes
  • 12 oz firm tofu drained and pressed
  • 2 garlic cloves minced
  • 1 1/2 cup whole ricotta cheese
  • 1/2 cup whole shredded mozzarella
  • coarse salt and pepper


  • To make the sauce, pulse tomatoes with their juice in a food processor until finely chopped. Heat 2 tablespoons olive oil in a large straight-sided skillet over medium. Cook onion and red pepper flakes, stirring occasionally, until onion is softened, about 8 minutes. Add minced garlic and tomatoes; bring to a boil. Reduce heat and simmer until thickened, about 20 minutes. Coarsely crumble tofu and stir into sauce with chopped oregano and basil; season with salt. Let cool.
  • To make the lasagna: Preheat oven to 375°F. Slice zucchini lengthwise into thin strips using vegetable peeler. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish. Top with 1 cup sauce. Dot evenly with 1/4 cup ricotta and sprinkle with mozzarella. Repeat twice with zucchini, remaining sauce, and 1/2 cup cheese. Top with remaining zucchini; brush with 1/4 teaspoon olive oil. Dot with remaining ricotta and evenly sprinkle with the rest of the mozzarella and season with pepper. Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes. Let stand 10 minutes before serving.