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Zucchini Lasagna with Tofu Ricotta

Ingredients 2 large zucchini, cut in half and then sliced lengthwise into 1/4 inch thick flat slices

1- 16 oz package Tofu, extra firm, drained

1/2 cup cashews, unsalted

1/4 cup pistachios, unsalted

4 medium tomatoes

1 cup sun dried tomatoes, soaked in warm water until soft

1 date

1/4 cup fresh parsley

3 cups fresh basil

1 large lemon

1 garlic bulb, roasted (see picture below); plus 2 cloves

Olive oil

1/2 tablespoon cayenne pepper

Salt and pepper

Quinoa, boiled as per directions (optional)

Prep the pesto, marinara sauce and tofu ricotta first; all of which will need a food processor or blender

Marinara: Food process all tomatoes, date, parsley, remaining basil, cayenne, 1/2 bulb roasted garlic. Salt and pepper to taste. Set aside.

Pesto: In food processor, blend together 2 garlic cloves, 2 cups basil, pistachios, juice of half the lemon and 1/3 cup olive oil. Salt and pepper to taste. Set aside.

Tofu: Food process tofu, cashews, juice of remaining 1/2 lemon, remaining 1/2 bulb roasted garlic. Salt and pepper to taste. Set aside. Preheat oven to 375. Lay out zucchini slices and lightly coat each side with olive oil - about 2-3 tablespoons. Season with pepper. Bake for 15 minutes, or until slightly soft but still with bite. While zucchini are cooking, gently heat marinara and tofu ricotta. I prefer to use the stove, but a microwave works as well.To plate: Layer 2 slices of cooked zucchini, spread on tofu ricotta and marinara. Layer again with zucchini and repeat for as many layers as you desire.Lastly, top with pesto and extra pistachios for garnish.

By Ashley Marie Galloway

Adapted from The Fresh Beet

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