loveandlemons4.9
Zucchini Lasagna
This zucchini lasagna recipe uses zucchini two ways! I blend it into the creamy filling and layer zucchini planks into the lasagna itself.
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 375°F.
2
Make the Zucchini Tofu Ricotta: In a food processor, combine the walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, salt and pepper and process to a spreadable consistency. Add more salt and pepper as desired.
½ cup chopped zucchinizucchini, sliced into thin planks2fresh lemon juice1 tablespoon
3
Prepare the pasta according to the instructions on the package, cooking until al dente.
4
Assemble the lasagne: Drizzle a 9x13-inch baking dish with olive oil, then layer ingredients as follows:
5
First layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
½ cup chopped zucchinizucchini, sliced into thin planks2
6
Second layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
½ cup chopped zucchinizucchini, sliced into thin planks2
7
Top with the remaining ⅓ tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.
8
Bake covered for ⏱️ 15 minutes. Uncover and bake for 20 to ⏱️ 30 minutes more, or until the zucchini is tender, but still has a bite, and the tomatoes and cheese are bubbling. Let rest for ⏱️ 10 minutes before serving. Season with freshly cracked black pepper.
½ cup chopped zucchinizucchini, sliced into thin planks2
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