4.89 29 Published Jan 16, 2019, Updated Sep 09, 2024 I love a good vegetarian lasagna and zucchini squash is the perfect sub for regular lasagna noodles so I decided to make a low-carb, protein packed version using zucchini noodles and tofu.
The one thing about zucchini lasagna is that it can be a little watery, just form the zucchini releasing liquid while it cooks. To combat this a bit, I recommend cooking and patting the zucchini noodles dry before incorporating them into the lasagna. It works like a charm and you’ll end up with a flavorful lasagna that has a little moisture but isn’t super watery! I will point out that the lasagna ingredients themselves aren’t what give this recipe the flavor — it’s all in the sauce. I made a homemade sauce using this 1-2-3 Pasta Sauce from Edible Perspective as a guide and it was delicious! You can follow the recipe to make your own or simply buy your favorite jarred version. Either way works. Just be sure if you do decide to buy one that you get a good one because having a flavorful sauce is key. My all-time favorite jarred sauce is Rao’s Homemade marinara. Oh and the cheese… as you can tell, this zucchini lasagna is nice and cheesy thanks to protein-packed cottage cheese, parmesan and mozzarella.
I love large dishes like this because even after having it for dinner one evening (paired with a side salad), we still had enough left over for additional meals. It actually tasted even more flavorful the next day because all the sauce had been absorbed. And I don’t know if I’m the only one that likes leftover pizza and pasta dishes cold, but this tasted really good straight from the fridge to me. 🙂
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