Creamy Noodle-less Zucchini, Tomato Lasagna
Loaded with flavor, creaminess and freshness this dish has it all, so you won’t even miss the noodles. The tomatoes are rich with flavor and pair perfectly with zucchini. A very satisfying meal that will fill you up without weighing you down.
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
40 minutes 40 Minutes
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
40 minutes 40 Minutes
Noodle-less Zucchini Lasagna
Creamy Noodle-less Zucchini, Tomato Lasagna
Loaded with flavor, creaminess and freshness this dish has it all, so you won’t even miss the noodles. The tomatoes are rich with flavor and pair perfectly with zucchini. A very satisfying meal that will fill you up without weighing you down.
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
40 minutes 40 Minutes
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
40 minutes 40 Minutes
Noodle-less Zucchini Lasagna
Ingredients
  • 3 medium zucchini sliced in long 1/4″ pieces.
  • 1 12 oz. package frozen artichoke hearts coarsely chopped
  • 4 Tbl prepared Basil Pesto or make your own no-added-oil version
  • 2-3 large vine ripe tomatoes sliced into ¼” rounds
  • sea salt to taste
  • fresh ground black pepper to taste
Tofu “Ricotta”
  • 1 14 oz. package firm organic tofu pressed
  • 3 Tbl nutritional yeast
  • 1 Tbl lemon juice
  • 2 tsp garlic roughed chopped
  • 1/8 tsp sea salt or to taste
  • ¼ tsp black pepper
  • ½ tsp cayenne pepper
  • ½ cup fresh basil chopped (no need to remove the stems)
  • ½ cup fresh parsley chopped (no need to remove the stems)
“Parmesan” Cheese Topping
Instructions
  1. Preheat Oven to 375° F
Prepare the zucchini, artichokes and tomatoes
  1. Preheat Oven to 375° F. Prepare the zucchini, artichokes, and tomatoes
  2. Place zucchini in a colander in the sink and salt generously. Let sit for about 20 minutes. Rinse the zucchini under water to remove the salt and place in a single layer on a baking sheet sprayed with cooking oil. Roast at 400° F until softened and pliable (about 10 minutes). Set aside.
  3. When cooled, gently toss the zucchini and artichokes in a bowl with the prepared basil pesto, to coat. Lower oven to 350°F.
  4. Slice the tomatoes into ¼” rounds.
Prepare the tofu “ricotta”
  1. Wrap block of tofu in paper towels and inside several newspaper pages, if you have them. Put on a plate or cutting board with a sauté pan on top along with something heavy to press water out of the tofu. Leave for about 10-20 minutes while you prepare the rest of the dish.
  2. After 10 minutes, place tofu, nutritional yeast, lemon juice, garlic, cayenne, salt and pepper in a food processor and blend until the mixture is creamy.
  3. Add the roughly chopped parsley and basil and pulse a few times to incorporate, but not totally blend so that there are flecks of green. Set aside.
Cashew “Parmesan Cheese”
  1. Place the cashew, nutritional yeast and salt in a food processor. Process until you have fine crumbs.
To Assemble the Lasagna
  1. Spray the bottom of a 9×9″ baking dish with cooking spray.
  2. Place a single layer of the pesto zucchini in the dish, about 1/2 of the zucchini. Top with half of the artichokes.
  3. Place 1/2 of the tofu ricotta filling evenly over the zucchini and flatten with the back of the spoon.
  4. Top with tomato slices.
  5. Repeat the layers once.
  6. Cover with foil and bake the lasagna until it is bubbly and hot, about 30 minutes. Remove from the oven and top with the “Parmesan” Cashew Cheese, return to the oven for another 4-5 minutes or until very lightly browned.

This recipe was printed from plantbasedcooking.com