Zucchini Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 205.9
  • Total Fat: 6.8 g
  • Cholesterol: 34.8 mg
  • Sodium: 745.4 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 18.4 g

View full nutritional breakdown of Zucchini Lasagna calories by ingredient
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Number of Servings: 8


    3 15oz cans Red Gold Diced Tomatoes
    1 6 oz can Tomato Paste
    3 medium zucchini, sliced lengthwise
    2 16oz package low fat ricotta
    4 cloves garlic
    Salt and pepper to taste
    Oregano and/or Italian seasoning to taste
    2 medium white onions
    1 12.3oz package tofu silken, extra firm


Sauce: Saute garlic and onion in olive oil until tender. Add tomatoes and spices and cook for about 10 minutes. Use a stick blender to puree the sauce a bit if desired.

Cheese: Combine cheese and tofu in a blender or mixer until smooth.

Zucchini: Slice lengthwise to act as noodles

Spray a 9x14 pan with non stick spray (this is a tight fit so use a larger pan if you have it). Spread 1/3 of the sauce in the bottom of the pan. Add a layer of zucchini. Add a layer of the cheese mixture. Repeat and end with the remainder of the sauce. Cook for 45 minutes or until zucchini is tender in a 425 degree oven.

Number of Servings: 8

Recipe submitted by SparkPeople user DIVAKNITTING.

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