Zucchini Lasagne

No idea what to do with an abundance of summer squash?  How about replacing traditional wheat noodles with sliced zucchini!  This is a light, summery lasagne that is perfect for using up summer produce.  If you aren’t a fan of zucchini, eggplant would also work well.  You can make a large version, but I like to make individual servings in ramekins.  Since these don’t have traditional wheat noodles, they have less structural integrity.  But they are no less delicious!  I’ve used Chloe Coscarelli’s recipe for Garden Ricotta and, let me tell you, this stuff is good.  Enjoy! -Amanda


Zucchini Lasagne

Yields 5-6 individual portions

For the noodles:

3 zucchini, sliced

2 teaspoons extra virgin olive oil

1 tablespoon herbs de provence

1/2 teaspoon each salt and pepper

2/3 cup breadcrumbs (optional)

For the garden ricotta:

2 tablespoons olive oil

1 small onion, minced

2 large garlic cloves, minced

1 14-ounce package of extra-firm tofu, drained

1 lemon, juiced

1 1/2 teaspoons sea salt

1 1/2 teaspoons pepper

1 tablespoon white miso paste

3 cups fresh basil

For the tomato sauce

1 28 ounce jar crushed tomatoes

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

1/2 teaspoon red chile flakes

1/2 tablespoon maple syrup


1.  Preheat the oven to 400 Fahrenheit.

2.  For the noodles:  Toss the zucchini with olive oil, herbs, salt and pepper.  Roast for 10 minutes.  Remove from the oven and toss with breadcrumbs.  Set aside.

3.  For the ricotta:  Lightly sautee the onion in the olive oil until soft.  Add the garlic and cook one additional minute.  Combine the onion and garlic mixture in the food processor with tofu, lemon, salt, pepper and miso.  Pulse until combined.  Add 3 cups basil, chopped.  Pulse until incorporated.  Set aside.

4.  For the tomato sauce:  Sautee the garlic and chile flakes in the oil for 1 minute to infuse the flavor.  Add the tomatoes and maple syrup.  Cook over medium-low heat for 5-10 minutes to thicken the sauce.  Set aside.

5.  To assemble, add a drizzle of oil to each individual ramekin to avoid sticking.  Add a layer of zucchini, ricotta and tomato sauce.  Repeat until the ramekin is full.  Top with zucchini.

6.  Bake the ramekins at 400 Fahrenheit for 10-12 minutes, or until cooked through.

7.  Allow to cool slightly, on the stovetop, before serving.


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