If you like lasagna, you’ll love this creamy noodle-less zucchini dish. There’s something so wonderful about pairing zucchini and tomatoes. The flavors complement each other nicely and have such a fresh taste. What I love about this recipe, you don’t have to bother with the noodles. The tofu “ricotta” adds a substantial creaminess. Sometimes tofu can be bland, like the Whole Foods Market vegan noodle rollatini. I tried it recently and it was bland, I mean BLAND! This recipe is NOT far from bland and full of fresh flavors.
I suggest you taste the ricotta filling as you’re making it to see if it needs more salt, pepper or fresh basil since it doesn’t have any eggs. If you want to add a kick to the ricotta try adding some lemon zest for tang or red chili flakes for spice. You can also top the dish with additional fresh basil. Here is a great guide on how to grow your own heirloom tomatoes if you’re feeling inspired.
If you’re buying from the store, this article gives great tips on how to choose the best ripe tomato. Another great tip for this recipe is to make your own pesto if you have time. You can control the oil and salt in homemade pesto, as opposed to store-bought. Here's my recipe for oil-free pesto.
This dish is so pretty you’ll love serving it for a dinner party, a potluck gathering or even as a welcome to the neighborhood gift for a new neighbor.
I'd love to hear your feedback in the comments below for this Creamy Noodle-less Zucchini Tomato Lasagna recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking