Herbed Tofu Lasagna with Zucchini

Elevate your plant-based dinner game with this Herbed Tofu Lasagna with Zucchini, a wholesome twist on the classic Italian favorite. This recipe swaps traditional ricotta with a creamy, protein-packed tofu mixture infused with fresh basil, parsley, nutritional yeast, and a splash of zesty lemon, perfectly mimicking the savory depth of the original. Thinly sliced zucchini adds a fresh, low-carb element, layering beautifully with no-boil lasagna noodles and rich marinara sauce for a harmonious medley of flavors. Ready in just over an hour, this baked vegan lasagna is ideal for meal prep or satisfying family dinners. Serve it with a simple side salad and crusty bread for a truly comforting and nutritious feast.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 14 oz Firm tofu
• 0.5 cup Fresh basil leaves
• 0.25 cup Fresh parsley, chopped
• 3 tbsp Nutritional yeast
• 2 tbsp Lemon juice
• 1 tsp Salt
• 3 Garlic cloves, minced
• 3 medium Zucchini, thinly sliced lengthwise
• 9 No-boil lasagna noodles
• 4 cups Marinara sauce
• 1 tbsp Olive oil
• 0.5 tsp Ground black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.

Step 2

Drain and press the tofu to remove excess moisture. Crumble it into a medium bowl.

Step 3

Add basil, parsley, nutritional yeast, lemon juice, salt, and minced garlic to the crumbled tofu. Mix well until the mixture resembles ricotta cheese. Adjust seasoning with additional salt or lemon juice if needed.

Step 4

Thinly slice the zucchini lengthwise using a mandoline slicer or a sharp knife. Lightly salt the slices and set them aside for 5–10 minutes to draw out excess moisture. Pat them dry with a paper towel.

Step 5

Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.

Step 6

Lay 3 lasagna noodles over the marinara sauce. Top the noodles with a layer of zucchini slices, followed by one-third of the tofu mixture. Spread an additional cup of marinara sauce over the tofu.

Step 7

Repeat the layering process two more times: noodles, zucchini, tofu mixture, and marinara sauce.

Step 8

For the final layer, top with noodles, the remaining marinara sauce, and a final layer of zucchini slices for garnish.

Step 9

Cover the dish tightly with aluminum foil and bake for 40 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes to allow the top layer to slightly brown.

Step 11

Remove the lasagna from the oven and let it cool for 10–15 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	2592 grams (2592.0g)

Amount per serving	% Daily Value*
Calories	2768

Total Fat 59.50g	76%
Saturated Fat 7.10g	36%
Polyunsaturated Fat 1.30g
Cholesterol 0mg	0%
Sodium 3809mg	166%
Total Carbohydrate 452.20g	164%
Dietary Fiber 42.20g	151%
Total Sugars 55.90g
Protein 131.90g	264%

Vitamin D 0IU	0%
Calcium 1041mg	80%
Iron 31mg	174%
Potassium 3607mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.6%

Protein: 18.4%

Carbs: 63.0%