Roasted Zucchini Lasagna

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In this play on lasagna, strips of zucchini stand in for the lasagna noodles and a fresh tomato salad is piled on top of the casserole in place of the tomato sauce. Tofu and part-skim ricotta are used as a way to bump up the protein content without losing all the decadence that comes wit the cheese. Any kind of roasted vegetables can be layered into the mix, so use what you have on hand.
Serves 6

Vegetable Ingredients

– three 8” long zucchini (about 2 3/4 pounds), ends removed and zucchini sliced lengthwise into 1/4” thick strips (you should have 15 to 20 strips)
– 4 teaspoons EVOO
– 1 teaspoon kosher salt
– 2 medium red bell peppers, halved seeded and thinly sliced
– 1 large red onion, halved and thinly sliced

Ricotta Tofu Ingredients

8 ounces firm tofu, crumbled (about 1 cup)
1/2 cup part-skim ricotta cheese
Zest of 1 lemon (juice the lemon for the tomato topping)
2 garlic cloves, very finely chopped or pressed through a garlic press
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup finely chopped fresh basil leaves

Tomato Topping Ingredients

2 ripe medium tomates, cored and finely chopped
juice 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Assembling the Lasagna

2 teaspoons EVOO
 2 tablespoons finely grated pecorino cheese


  1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper and add the zucchini, 2 teaspoons of the EVOO, and 1/2 teaspoon of salt. Toss to combine, then lay the zucchini strips flat. On another rimmed baking sheet (or a large baking dish), place the bell peppers and onion, the remaining 2
    teaspoons EVOO and remaining 1/2 teaspoons salt. Roast the vegetables until the ends are lightly browned about 20 minutes, turning over the zucchini strips and stirring the peppers and onion midway roasting. Set aside the vegetables to cool and leave the oven on.
  2. In a medium bowl, stir together the tofu, ricotta, lemon zest, garlic, salt, pepper. Then stir int eh chopped basil.

  3. In a small bowl, stir together the chopped tomatoes, lemon juice, salt and pepper.

  4. Spread the EVOO in an 8” square baking dish. Layer in about 6 strips of zucchini, overlapping them slightly. Dollop the zucchini with half of the tofu-ricotta mixture, then sprinkle with half the roasted peppers and onion. Add another layer of zucchini, slightly pressing down on the zucchini to compact the mixture. Repeat once, finishing the lasagna with a third layer or zucchini.

  5. Cover the zucchini with the tomato topping and sprinkle with pecorino cheese. Bake for 15 minutes, then turn the oven to broil and continue to cook the lasagna until the tomato topping starts to brown around the edges, 4 to 5 minutes longer (watch topping closely, as broiler intensities vary). Remove from the oven and cool for 15 minutes before slicing and serving.


  1. GOODMAN, M. and HOLLAND, L., 2006. Food to Live By: The Earthbound Farm Organic Cookbook. Workman Publishing Company.