Herbed Tofu Lasagna with Zucchini Recipe | Vegetarian Times Skip to main content

Herbed Tofu Lasagna with Zucchini

Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.



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2 14-oz. pkg. firm tofu, well drained
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½ cup chopped fresh basil
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⅓ cup chopped fresh Italian parsley
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⅓ cup pine nuts, toasted
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2 cloves garlic, peeled
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2 Tbs. lemon juice
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1 tsp. salt
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½ tsp. red pepper flakes
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¼ tsp. sugar
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1 Tbs. olive oil
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4 medium-size zucchini, cut into ½-inch slices (about 3 cups)
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5 cups marinara sauce
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16 no-cook lasagna noodles (9 oz.)


1. Preheat oven to 350°F. Coat 13x9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.

2. Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.

3. Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.

4. Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

Nutrition Information: 

18 g
Total Fat: 
12 g
Saturated Fat: 
1 g
36 g
617 mg
6 g
10 g
Serves 10

Comments on this Recipe

I am the only vegan in my family so it is sometimes challenging to please everyone at dinnertime. I made this dish tonight for dinner and it was a hit, even with my 14 year old son! I added more basil, garlic, salt and pepper, and olive oil than called for. I always like to make a recipe my own!

AWESOME Lasagna! I am a mother of two boys (9 and 13)and they and my husband didn't even know I made the switch to tofu. I made half plain and half zucchini, that way everyone was happy. I do buy the best marinara sauce for the tastiest lasagna. Wow, were leaving behind the fattening lasagna I used to make for this healthy lasagna. It made us all so happy!

my husband and i are vegan and we are always on the lookout for a good cheese substitute -- this recipe does not disappoint! proceed with confidence.

I love this idea, and I'm going to have to try it soon! I always need dairy-free ideas.

The recipe sounds great. Can't wait to try it. On comment by Rachel, I don't see Feta in this recipe anywhere ???

what are no cook lasagna noodles?

Made this last night and it was really good! I do not like pine nuts so I left them out. The fresh basil and parsley made a world of difference!!

I'm confused about the sauce measurements. The recipe states to use a 1/2 cup sauce on the top layer of filling, then the remaining sauce on top of the lasagna, which is 41/2 cups! Am I reading this right?

I've been making a modified version of this recipe for a few years now. The filling wasn't enough for my taste so I use 11/2 recipe for the filling. And even a little more parsley and basil. One ounce each. I don't like no cook noodles so I use regular lasagna noodles, 12 of them. I've experimented with different vegetables. Spinach is my favorite. Also, I put 3/4 to 1 cup sauce on each layer, then use my own judgement for the top. My skin is sensitive to sauce so I don't use too much. I always have some on the side for people to add more to their own plates if they want. I like to make the filling the day before I make the lasagna because the flavors meld together over night and taste even better the next day. I don't cook it for an hour. It really diminishes the delicious fresh flavor of the filling. I put it in the oven for a half hour just to make it hot. I love this lasagna. Everyone who has eaten it has asked for the recipe.