Zuccini Lasgana

This Gut-friendly Zucchini Lasagna is a light yet hearty dish that is perfect for those looking to enjoy comfort food in a healthier way. Thinly sliced zucchini serves as a tender, low-starch noodle substitute, layered with a creamy and herbaceous tofu "ricotta" filling. A simple tomato sauce adds tangy richness, tying the layers together into a wholesome, flavorful bake. This lasagna is dairy-free, gluten-free, and completely free from garlic and onion, making it a satisfying and nourishing meal for everyone.

by Ashlie Jacobs

Total Time

1 hr

Servings

5

Prep Time

20 min

Cook Time

45 min

  • 2-3 Large Zucchini, thinly sliced lengthwise

  • Salt

    Sauce

  • 3 cups Crushed Tomatoes (no added ingredients like garlic or onion)

  • 1 TBSP Dried Italian Herbs (basil, oregano, thyme)

  • 1 tsp Sea Salt


Ingredients:

Tofu Ricotta

  • 16oz Super Firm Tofu, crumbled

  • 1 tbsp Olive Oil (or coconut oil)

  • 2 tbsp Fresh Basil, chopped (or 1 tsp Dried)

  • 1 tsp Dried Oregano

  • 1 tsp Smoked Paprika

  • Sea Salt and Black Pepper to taste

  1. Preheat Oven: Preheat your oven to 375°F (190°C).

  2. Prepare Zucchini: Slice zucchini lengthwise into thin strips. Sprinkle lightly with salt and let sit for 10 minutes to remove excess moisture. Pat dry with paper towels.

  3. Make the Tofu "Ricotta": In a bowl, mix crumbled tofu, olive oil, basil, oregano, sea salt, and black pepper. Adjust seasoning to taste.

  4. Prepare Tomato Sauce: In a saucepan over medium heat, heat the crushed tomatoes and season with Italian herbs and sea salt. Simmer for 10 minutes to enhance the flavor.

  5. Assemble the Lasagna: Spread a thin layer of tomato sauce on the bottom of a baking dish. Add a layer of zucchini slices. Spread a layer of tofu "ricotta" on top of the zucchini. Repeat layers (sauce, zucchini, tofu) until all ingredients are used, ending with a tomato sauce layer.

  6. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes or until bubbly and lightly browned.

  7. Rest & Serve: Let the lasagna rest for 10 minutes before slicing. Serve warm.

Instructions:

    • Add a pinch of red pepper flakes or smoked paprika to give the sauce more depth

    • Keep the layers thin and even to ensure the lasagna cooks evenly and holds its shape

    • You can assemble the lasagna a day in advance. Store it in the refrigerator covered, then bake when ready

  • 1 Serving

    Calories: ~123 kcal

    • Total Fat: 5 g

      • Saturated Fat: 0.9 g

      • Trans Fat: 0 g

    • Cholesterol: 0 mg

    • Sodium: ~320 mg

    • Total Carbohydrates: 11 g

      • Dietary Fiber: 3 g

      • Total Sugars: 6 g

    • Protein: 6 g

    • Vitamin D: 0 mcg (0%)

    • Calcium: ~120 mg (10%)

    • Iron: ~2 mg (15%)

    • Potassium: ~520 mg (11%)

    (Note: Nutritional values are estimated and can vary based on specific ingredient brands and quantities used.)