Zucchini Lasagna with Spinach Tofu Ricotta

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Everyone loves pasta but it’s not always feasible to squeeze cheesy gooey lasagna in when you’re trying to keep calories down. One easy way to make a change is to use spiralized zucchini (AKA zoodles), but another way is to use it like flat pasta noodles in a “lasagna” by just slicing them into rounds. It gives you a bunch of veggies along with the lasagna flavor, but keeps the calories way down.

This idea started with an eggplant parmesan recipe where the eggplant was breaded and fried, then baked in ricotta and marinara. With a few changes like subbing tofu for ricotta and using breadcrumbs on top instead of frying, I was able to make a low calorie dish with lots of flavor but not a lot of time or effort. You can also use sliced eggplant in place of the zucchini if you prefer.

Zucchini Lasagna with Spinach Tofu Ricotta Zucchini Lasagna

  • 1/2 cup (65g) yellow onion, diced
  • 1 tsp minced garlic
  • 15 oz can diced tomatoes, undrained
  • 1 tsp dried oregano
  • 3 medium zucchini (~400g)
  • 14 oz block of firm tofu
  • 2 cups (84g) fresh spinach
  • 1 Tbsp lemon juice
  • 1 tsp dried oregano
  • 1/3 cup (36g) panko bread crumbs
  • 1 Tbsp (4g) nutritional yeast
  • Fresh basil for garnish, optional

Spray a large, oven proof skillet with non-stick spray and add the onions. Cook over medium heat for about 5 minutes until the onion softens and becomes translucent. Stir frequently to make sure they don’t burn. Add the minced garlic, and cook for another minute.

Stir in the undrained can of tomatoes, 1 tsp oregano and 1/2 cup of water. Bring to a simmer and let it cook until slightly thickened for about 10 minutes. While the sauce is cooking, slice the zucchini into 1/4 inch thick rounds.

Add the drained tofu block, spinach, 1 tsp oregano, lemon juice, and 2 Tbsp of water to a blender or food processor. Pulse and then process until smooth and the texture of ricotta cheese. Once the sauce has thickened, add the sliced zucchini to the sauce and toss to combine.

Return the sauce to a simmer, then lower heat to medium-low. Cook zucchini for about 5 minutes until just tender. Remove from heat. Preheat the broiler on your oven. Evenly spread the tofu ricotta over the sauce and zucchini. Place the pan in the oven and broil on the middle rack until the top begins to brown, about 12 to 15 minutes.

Once the top has started to brown, remove from the oven and sprinkle with the bread crumbs and yeast. Garnish with fresh basil if desired.

Makes 4 servings at approximately 215 calories – 17g protein, 21g carbs, and 7g fat.

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