This vegetarian tofu lasagna with zucchini noodles is low-carb, filled with protein, and loaded with tons of taste. It’s the right comforting meal to serve a crowd.
The chilly climate has me craving cozy consolation meals like my vegetarian chili, wholesome hamburger helper and naturally, lasagna. I like my wholesome lasagna, however after I’m wanting one thing that’s low-carb and protein-packed this tofu lasagna with zucchini noodles is the place it’s at!
Zucchini lasagna can get a bit watery because it cooks, however pre-cooking and patting the zucchini noodles dry works wonders. The end result? A flavorful lasagna with simply the correct amount of moisture.
And don’t overlook the cheese! This lasagna is loaded with protein-packed cottage cheese, parmesan and mozzarella for that good tacky, melty goodness.
I like making dishes like this as a result of the leftovers are even higher the subsequent day. The flavors deepen in a single day, and should you’re like me and revel in chilly pasta dishes, this lasagna is simply as tasty straight from the fridge!
Why You’ll Love This Recipe
- Veggie-packed goodness – Who wants pasta whenever you’ve bought skinny, tender zucchini slices stepping in as noodles? This lasagna is contemporary, mild, and loaded with veggies.
- Protein powerhouse – Between the tofu, cottage cheese, and melty mozzarella, this lasagna is filled with 22 grams of protein per slice.
- Tacky and comforting – Let’s be actual: it’s all about that ooey-gooey, bubbly cheese on prime. This lasagna is the right cozy consolation meals with a wholesome twist.
- Make as soon as, get pleasure from all week – This recipe serves 6, so it’s nice for leftovers. Make it forward, and also you’ve bought a meal that tastes even higher the subsequent day. Excellent for meal prep or a simple weeknight dinner.
Components Wanted
- zucchini – these tender, thinly sliced strips take the place of conventional lasagna noodles, making this dish mild, contemporary, and veggie-packed.
- marinara sauce – need to know the key to the very best lasagna? It’s all within the sauce! Selfmade is normally the very best, however I usually find yourself going with a store-bought model to save lots of time. Simply make certain it’s a great jarred one — Rao’s Selfmade marinara is my go-to for daring, scrumptious taste.
- egg whites – helps bind the cottage cheese combination collectively and retains it mild and fluffy.
- cottage cheese – provides a creamy, protein-packed layer to the lasagna.
- parmesan cheese – a sprinkle of this provides that salty, nutty taste all of us love in lasagna.
- tofu – crumbled and blended with marinara sauce for a hearty, plant-based “meat” layer. Simply ensure you’re utilizing further agency tofu.
- mozzarella cheese – as a result of no lasagna is full with out melty mozzarella on prime.
Discover the total ingredient record with measurements within the recipe card beneath.
Substitutions
- Tofu: Not a fan of tofu? You possibly can swap it for cooked floor turkey, rooster, or beef for a extra conventional take.
- Cottage cheese: Should you’re not into cottage cheese, ricotta is a superb substitute. It’ll add a barely richer taste and creamier texture.
- Marinara sauce: Use your favourite jarred marinara, or make your individual. Should you’re avoiding tomatoes, a creamy pesto sauce may very well be a enjoyable addition.
Make Tofu Lasagna
Comply with these steps for a scrumptious lasagna with zucchini noodles, tofu marinara, and loads of cheese. It’s simple to assemble and stuffed with taste! Right here’s easy methods to make it:
Step 1: Drain the tofu and press it to take away extra liquid. Use a tofu press or wrap the tofu in paper towels and a kitchen towel, then place a heavy object (like cookbooks) on prime. Let it sit for half-hour or longer.
Step 2: Slice the zucchini into skinny strips (about 1/8 inch) utilizing a mandoline or knife.
Step 3: Boil zucchini slices for about 4 minutes. Drain and pat dry with a towel to take away as a lot liquid as potential.
Step 4: In a small bowl, mix cottage cheese, egg whites, sea salt, and floor pepper. Put aside.
Step 5: Crumble the pressed tofu right into a bowl. Combine it with the marinara sauce and season as wanted.
Step 6: Preheat your oven to 425°F. Unfold a skinny layer of tofu marinara sauce on the underside of your greased casserole dish.
Step 7: Add a layer of zucchini noodles, then evenly unfold a layer of the cottage cheese combination on prime.
Step 8: Sprinkle parmesan, repeat the layers, and end with mozzarella and the remaining parmesan. Cowl with foil and bake for 25 minutes. Take away foil and bake for an additional 20-25 minutes. Let cool for 5-10 minutes earlier than slicing and serving. Get pleasure from!
Brittany’s Suggestions!
- Press the tofu – Don’t skip urgent the tofu. The extra liquid you take away, the higher the feel and taste. If it’s too watery, your lasagna can find yourself soggy.
- Slice zucchini evenly – Use a mandoline slicer to get completely skinny and even zucchini strips. This helps them cook dinner evenly and retains the layers trying neat.
- Dry/drain zucchini – After boiling your zucchini you should definitely drain effectively and pat dry to take away as a lot extra liquid as potential, in any other case you may find yourself with soggy lasagna. No thanks!
- Style and season the marinara – In case your marinara sauce tastes just a little flat, don’t hesitate so as to add extra salt, pepper, or a pinch of garlic powder to amp up the flavour.
Serve
This tofu zucchini lasagna is satisfying by itself, however should you’re trying to construct out the meal, listed here are just a few concepts to spherical out your plate:
Retailer
Within the fridge: Let the lasagna cool fully earlier than storing. Cowl the baking dish tightly with foil or switch parts to an hermetic container. Retailer within the fridge for as much as 4-5 days.
Within the freezer: Need to avoid wasting for later? This lasagna freezes superbly! Wrap the whole dish tightly with plastic wrap and foil, or portion out slices into freezer-safe containers. Freeze for as much as 3 months.
Reheating: For greatest outcomes, reheat within the oven at 350°F till warmed via. If reheating from frozen, let the lasagna thaw within the fridge in a single day earlier than reheating. You can too microwave particular person parts for a fast meal.
Ceaselessly Requested Questions
This lasagna swaps conventional pasta noodles for zucchini slices, lowering carbs and including further veggies. Plus, the tofu and cottage cheese present a lean, protein-packed twist with out sacrificing taste.
A mandoline slicer makes it simpler to get evenly skinny zucchini slices, but it surely’s not required. A pointy knife and regular hand work simply nice — simply intention for slices about 1/8 inch thick.
Be certain that to press the tofu, boil and dry the zucchini slices, and drain any extra liquid out of your marinara sauce. These steps will assist maintain your lasagna agency and never soggy.
Extra Tasty Tofu Recipes
Make sure you try the entire tofu recipes in addition to the total assortment of vegetarian recipes on EBF!
This submit was initially revealed on January 16, 2019, up to date on September 9, 2024 and republished on January 21, 2025.
