Zucchini Lasagna With a Twist

Substituting vegetables for lasagna noodles is tricky business because items like zucchini and mushrooms are 90% water. Unless that water is reduced, you will end up with a soggy meal. So what can help?

To make zucchini lasagna that isn’t water logged you need to salt the zucchini and wait 15 minutes. Then pat it dry with paper towels.

So what’s my other secret that makes this zucchini lasagna recipe so successful? Layers of extra firm tofu!

Admittedly, this is something I stumbled on by accident. That’s because I only had two zucchinis for this recipe and no ricotta for filling so had to improvise. Cut the tofu thin, similar to the zucchini layers and pan fry them on both sides to get a sear. This shows how brown you want to get it.

Be sure to get the same sear on the zucchini. The more you cook it, the more water that releases and the less watery the lasagna!

This zucchini tofu lasagna recipe is noodle-like when the zucchini is cut thin. To achieve that, you have to use a mandolin. We always buy the best rated kitchen equipment because we only want to buy it once. This Oxo mandolin does not disappoint. To cut our zucchini, we set it to slice 3/16″. Alway use the guard to protect your fingers!

We cut the tofu with a sharp kitchen knife to a comparable thickness.

Frozen cubes are a favourite flavour booster. We like them because there’s no spoilage like with fresh herbs.

Another favourite flavour booster is fire roasted red peppers. Of course we love the jar for convenience but you can also make these yourself. Next time you make pasta, pop some into your tomato sauce; they really make a difference.

How Does Your Lasagna Stack Up?

Another trick to great lasagna is stacking each layer at right angles to the layer before. So for instance, if the zucchini is lengthwise in the dish on the first layer like this…

… turn the next layer like this. Same goes for the tofu; don’t stack it in the same direction as the zucchini: turn it as shown below.

The layers look so pretty from the side of the glass dish!

A final layer of shredded cheese seals the deal.

It doesn’t take long before the top is brown and bubbly!

I don’t think I’ll ever make zucchini lasagna without tofu. Our zucchini tofu lasagna recipe is definitely a keeper and I think if you try it, you’ll agree!

Funnily enough, roasted eggplant lasagna is always my birthday dinner request. However, this might just become my NEW birthday dinner.

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