Thinly sliced zucchini stands in for the noodles in this easy lightened-up zucchini lasagna.
I first made this zucchini lasagna recipe a few months ago when my parents came to visit for the holidays. I wanted to make them a fancy comfort-food dish that was healthy at the same time, and so this healthy, low-carb zucchini lasagna was born.
For the record, my family is Italian, and we really love carbs—especially noodles. So I honestly wasn’t sure what we would think of a lasagna recipe with vegetables standing in for the noodles. But it turned out that we really enjoyed this dish! The lasagna gives you all the flavor of traditional lasagna without making you feel weighed down after finishing the meal.
When you’re a kid growing up, your parents always try to get you to eat more vegetables… and now it is the other way around!
For the zucchini lasagna, you start with a layer of tomato sauce, cover it with thinly sliced zucchini, then spread a layer of the filling on top. Repeat these steps until you’ve used up all of the filling and tomato sauce.
If you happen to have any leftover zucchini—or if you bought extra on purpose because you really love zucchini—here are a few of my favorite suggestions for using up the rest:
Zucchini Brownies (reader favorite)
Chocolate Chip Zucchini Muffins
Zucchini is one of my favorite vegetables to use in recipes, because its mild flavor and light texture work so well in both sweet and savory dishes, adding substance and moisture without the empty calories.
At less than 80 calories per serving, going back for seconds is strongly encouraged!
I haven’t tried this particular recipe with noodles subbed in for the zucchini, but I honestly don’t see why it wouldn’t work. Please feel free to experiment with replacing some or all of the zucchini “noodles” with pasta if you so desire.
And if you make this recipe, also please feel free to tag @Chocolatecoveredkatie on Instagram so I can see your results!
Zucchini Lasagna
Zucchini Lasagna–No Noodles!
Print This Recipe
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Ingredients
- 3 medium zucchini
- 2 1/2 cups tomato pasta sauce
- 14 oz firm tofu (or see soy-free option)
- 1 tsp salt, plus extra for the zucchini
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/3 cup nutritional yeast or parmesan (such as vegan parma), optional
- 1 cup shredded mozzarella, such as daiya vegan
Instructions
Slice the zucchini so that you get six slices from each. (See photo above.) Spread out on a large plate and sprinkle liberally with salt – don’t worry, most of this will be wiped off later. Let sit for an hour, and you will be amazed at how much moisture this helps bring out of the zucchini. Meanwhile, mash the tofu with the onion, garlic, and optional yeast, then set aside. Wipe all moisture off the zucchini, place on a baking tray, and place on the center oven rack. Now turn on the heat to 450 F and let zucchini cook 15 minutes. Take out zucchini, turn the oven to 375 F, and layer 1/2 cup tomato sauce into the bottom of an 8-inch square pan. Cover the sauce with a layer of zucchini, then spread 1 1/3 cup of the tofu mixture over the zucchini layer. Now add 1 cup sauce, then another zucchini layer, then 1 1/3 cup more tofu. Cover with the final cup sauce, another zucchini layer, and finally cover everything with your cheese. Bake on the center rack 40 minutes, then turn oven off—but don’t open the oven door—and let sit in the oven an additional 20 minutes.
It’s important to not skip either the salting (called “sweating”) or baking stages for the zucchini so your lasagna is not watery.
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Jennifer says
My 3 year-old and I just made this together and it is unbelievable. I’m trying not to eat the entire pan myself! Thank you for this!
Jennifer says
I have made this every week for the last 4 weeks! This is seriously one of my very favorite recipes ever . Thank you!
Christina says
Do you think Mori-Nu firm tofu would work for this recipe? Also, do you need to pre-heat the oven to 450 degrees?
Jason Sanford says
You never know unless you experiment but it sounds like a fun experiment. Be sure to report back if you try! Also no for preheating. You turn the oven on once the zucchini are in there.
Helena says
This is my type of food. It looks delicious. Can’t wait to make it, I just need to buy some zucchini first!
Sarah-Beth says
Hi, just wondering if a vegan cheese sauce could be subbed for the mozzarella? For example the sauce from kid-friendly mac + cheese or the ultimate vegan cheese sauce (both lovely).
Chocolate Covered Katie says
Sorry haven’t ever tried, but please feel free to experiment!
Sarah-Beth says
Ok I just made this and it was delicious! I made quite a few adjustments…
1. I sauteed the courgettes in a tiny bit of oil instead of sweating and baking, which carmalised them nicely.
2. I did the tofu with a heaped teaspoon of garlic and onion powder,
3. I used the sauce from ‘Kid Friendly mac and cheese’ instead of mozzarella with nutritional yeast on top,
4. I only cooked it for 20 minutes, then added the cheese sauce and cooked for another 10,
5. Instead of leaving the dish in the oven for 20 minutes, I left it on the side for 10 before serving.
It was really nice with the cheesy sauce, however it took a lot longer- next time I will just use the nutritional yeast on top to cut back on time. Thank you for the recipe!
Dee Brown says
Your site is making me crazy! I have ADHD but usually function pretty well. There is so much MOVEMENT and ads that drop in that I have NO control over my focus and concentration. I’ve been a fan of yours practically from the beginning. I use a lot of the recipes and serve them to guests and family whenever possible. However, I may have to unsubscribe because of all the visual “static” you now have going on. I’m ready to scream, Sorry, but true.
Jason Sanford says
I’m not really sure what you’re seeing, as the site functions just fine for me (and not any different from other food blogs). We are not running any takeover or popup ads so would definitely want to know if you’re seeing such things. I’m happy to take a look if you want to email me screenshots.
chocolatecoveredmedia at gmail.
Katie says
I made this for friends and it was a hit! Weeks later, a friend reached out for the recipe. I made my own sauce (green peppers, onion, garlic, can of crushed tomatoes), omiited the tofu, and added Italian sausage TVP (http://www.geniuskitchen.com/recipe/t-v-p-sausage-crumbles-vegetarian-vegan-gluten-free-412473) .
It was awesome!
Jason Sanford says
Those crumbles sound reallllly good!
duvet says
good information thank you 🙂
Gail says
Absolutely delicious! The flavors and textures meld together beautifully. My husband dislikes zucchini and he enjoyed two large servings. I followed the recipe exactly and it came out looking more well done, which I prefer anyway. Looking forward to trying it with eggplant.
Jalina Cervantes says
Where the ingredients list says “1 tsp salt, plus extra for the zucchini”, I can’t find in the instructions where the 1 tsp of salt should be added. Only where the extra for the zucchini is used to sweat the zucchini. Should the 1 tsp be added with the garlic powder, onion powder, and nutritional yeast to the mashed tofu?
CCK Media Team says
Yes 🙂