Tofu Lasagna with Zucchini Noodles
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This vegetarian tofu lasagna with zucchini noodles is a low-carb, high-protein twist on classic lasagna, layered with marinara, cottage cheese, mozzarella, and a savory tofu filling.
The cold weather has me craving cozy comfort foods like my vegetarian chili, healthy hamburger helper and of course, lasagna. I love my healthy lasagna, but when I’m wanting something that’s low-carb and protein-packed this tofu lasagna with zucchini noodles is where it’s at!
It has all the cheesy layers you expect, but swaps traditional pasta for thin zucchini slices and uses a savory tofu marinara filling that makes it hearty and satisfying. I’ve tested this enough times to know that pre-cooking and drying the zucchini is the key to avoiding a watery lasagna, so every slice holds together beautifully.
Table of Contents
“Made the Lasagna last night for my husband and four kids. Everyone loved it even my husband who is a big meat eater. Thanks for the recipe.”
Why I Love This Tofu Lasagna
- Veggie-packed: Thin zucchini slices step in for traditional noodles, keeping this lasagna fresh and lighter without sacrificing structure.
- High-protein: Between the tofu, cottage cheese, and mozzarella, each slice delivers around 22 grams of protein to keep you full.
- Cheesy and comforting: You still get that bubbly, golden top layer and creamy middle that makes lasagna so satisfying.
- Even better the next day: I love making dishes like this because the leftovers are even better after sitting overnight. The flavors deepen, and if you’re like me and enjoy cold pasta dishes, this lasagna is just as tasty straight from the fridge.
Ingredients Needed
- zucchini – thin slices replace traditional noodles, keeping the lasagna lighter while still holding the layers together.
- marinara sauce – forms the flavor base of the lasagna. Homemade is great, but I usually use a high-quality jarred option to save time. Rao’s Homemade marinara is my go-to because it has a rich flavor and clean ingredients.
- egg whites – help bind the cottage cheese layer and keep it light.
- cottage cheese – adds creaminess and boosts the protein content.
- parmesan cheese – a sprinkle of this adds that salty, nutty flavor we all love in lasagna.
- tofu – crumbled and mixed with marinara sauce for a hearty, plant-based “meat” layer. Just make sure you’re using extra firm tofu.
- mozzarella cheese – because no lasagna is complete without melty mozzarella on top.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Tofu: Not a fan of tofu? You can swap it for cooked ground turkey, chicken, or beef for a more traditional take.
- Cottage cheese: If you’re not into cottage cheese, ricotta is a great substitute. It’ll add a slightly richer flavor and creamier texture.
- Marinara sauce: If you’re avoiding tomatoes, a creamy pesto sauce could be a fun addition.
How to Make Tofu Lasagna
Step 1: Drain the tofu and press it to remove excess liquid. Use a tofu press or wrap the tofu in paper towels and a kitchen towel, then place a heavy object (like cookbooks) on top. Let it sit for 30 minutes or longer.
Step 2: Slice the zucchini into thin strips (about 1/8 inch) using a mandoline or knife.
Step 3: Boil zucchini slices for about 4 minutes. Drain and pat dry with a towel to remove as much liquid as possible.
Step 4: In a small bowl, combine cottage cheese, egg whites, sea salt, and ground pepper. Set aside.
Step 5: Crumble the pressed tofu into a bowl. Mix it with the marinara sauce and season as needed.
Step 6: Preheat your oven to 425°F. Spread a thin layer of tofu marinara sauce on the bottom of your greased casserole dish.
Step 7: Add a layer of zucchini noodles, then evenly spread a layer of the cottage cheese mixture on top.
Step 8: Sprinkle parmesan, repeat the layers, and finish with mozzarella. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes. Let cool for 5-10 minutes before slicing and serving. Enjoy!
Brittany’s Tips!
- Press the tofu: Don’t skip pressing the tofu. The more liquid you remove, the better the texture and flavor. If it’s too watery, your lasagna can end up soggy.
- Slice zucchini evenly: Use a mandoline slicer to get perfectly thin and even zucchini strips. This helps them cook evenly and keeps the layers looking neat.
- Dry/drain zucchini: After boiling your zucchini, be sure to drain well and pat dry to remove as much excess liquid as possible, otherwise you could end up with soggy lasagna. No thank you!
- Taste and season the marinara: If your marinara sauce tastes a little flat, don’t hesitate to add more salt, pepper, or a pinch of garlic powder to amp up the flavor.
How to Serve
This tofu zucchini lasagna is satisfying on its own, but if you’re looking to build out the meal, here are a few ideas to round out your plate:
- A fresh side salad: Pair this with my kale Caesar salad, Italian chopped salad, or an arugula salad for some greens that’ll balance out the cheesy goodness.
- Roasted veggies: You can’t go wrong with balsamic roasted Brussels sprouts or roasted sweet potatoes on the side. Bonus: more veggies!
- Soup and lasagna combo: Feeling extra cozy? Start with a warm bowl of carrot parsnip soup or my creamy tomato basil soup before diving into your lasagna.
- Crusty bread: Serve with a slice of garlic bread or sourdough bread.
How to Store
- In the refrigerator: Let the lasagna cool completely before storing. Cover the baking dish tightly with foil or transfer portions to an airtight container. Store in the fridge for up to 5 days.
- In the freezer: Wrap the entire dish tightly with plastic wrap and foil, or portion slices into freezer-safe containers. Freeze for up to 3 months.
- Reheating: For best results, reheat in the oven at 350°F until warmed through. If reheating from frozen, let the lasagna thaw in the fridge overnight before warming. You can also microwave individual portions for a quicker option.
Frequently Asked Questions
This lasagna swaps traditional pasta noodles for zucchini slices, reducing carbs and adding extra veggies. Plus, the tofu and cottage cheese provide a lean, protein-packed twist without sacrificing flavor.
A mandoline slicer makes it easier to get evenly thin zucchini slices, but it’s not required. A sharp knife and steady hand work just fine — just aim for slices about 1/8 inch thick.
Make sure to press the tofu, boil and dry the zucchini slices, and drain any excess liquid from your marinara sauce. These steps will help keep your lasagna firm and not soggy.
More Tasty Tofu Recipes
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Tofu Lasagna with Zucchini Noodles
Ingredients
- 3 small or 2 large zucchini
- 24 oz jar store-bought or homemade marinara sauce, I love Rao’s Homemade
- ¼ cup egg whites
- 1 cup low-fat cottage cheese
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon ground pepper, plus more to taste
- ¼ cup freshly shredded parmigiano reggiano
- 1 16 oz package extra firm tofu
- 1 cup part-skim mozzarella cheese, shredded
Instructions
- Drain tofu and press to extract as much liquid as possible. If you don't own a tofu press, you can use the DIY method. Simply wrap the tofu in 1-2 paper towels, the wrap an absorbent kitchen towel around it. Place on a cutting board and top with another cutting board, a plate or another flat surface. Place a heavy object, like cookbooks or canned food on top. You want something heavy so it really presses into the tofu and removes the excess moisture. Let the tofu sit like this for 30 minutes or up to a few hours. The longer you let it sit, the more liquid you'll remove!1 16 oz package extra firm tofu
- Spray a large casserole dish (I've used a 3 1/2 quart casserole dish as well as a 9X13 baking dish ) with non-stick spray.
- Chop off ends of the zucchini. Using a mandolin slicer, thinly slice lengthwise into 1/8 inch strips. If you don’t have a mandolin, simply slice them lengthwise and try to make sure they are similar in width. These strips will be your lasagna noodles.3 small or 2 large zucchini
- Boil a pot of water, large enough to fit all your zucchini slices. Once boiling, place zucchini slices in the water and cook for about 4 minutes. Pour zucchini slices and water into a strainer and let the zucchini cool while draining off as much liquid as possible. Carefully place zucchini strips on paper towel or an absorbent kitchen towel to soak up any access liquid. The zucchini noodles will be hot and fragile so do this step carefully, but don’t skip it!3 small or 2 large zucchini
- In a small bowl mix together the cottage cheese and egg whites. Add 1/2 teaspoon sea salt and 1/4 teaspoon ground pepper and mix well.¼ cup egg whites, 1 cup low-fat cottage cheese, ½ teaspoon sea salt, ¼ teaspoon ground pepper
- In another bowl or pot, crumble pressed tofu and add marinara sauce. Mix together and give the marinara a taste to see how flavorful it is. If needed, you can add salt, pepper, garlic powder, onion powder or additional spices to give the marinara more flavor!1 16 oz package extra firm tofu, 24 oz jar store-bought or homemade marinara sauce
- At this point you’ll want to preheat your oven to 425°F.
- Start layering your ingredients: Spread a thin layer of the tofu marinara sauce (about 1/2 of your sauce) on the bottom of your greased baking dish, then add a layer of zucchini lasagna noodles to evenly cover the sauce. Next, evenly spread a layer of the cottage cheese mixture (half of your mixture) over the zucchini. Sprinkle on half of the parmesan cheese.3 small or 2 large zucchini, 24 oz jar store-bought or homemade marinara sauce, 1 cup low-fat cottage cheese, 1 16 oz package extra firm tofu, ¼ cup freshly shredded parmigiano reggiano
- Top with another layer of tofu marinara sauce, then zucchini noodles. Top with another layer of the cottage cheese mixture then mozzarella cheese and remaining parmesan cheese. Sprinkle top of lasagna with additional salt and pepper. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for 20-25 more minutes, a total of 45-50 minutes. Lasagna is done when bubbly and all the cheese has melted and started to brown a little.1 cup part-skim mozzarella cheese, shredded
- Remove from oven, let cool 5-10 minutes, cut and enjoy. Serve with fresh parmigiano reggiano cheese, if desired.
Video
Notes
- Storage: Let the lasagna cool completely before storing. Refrigerate in an airtight container for 4-5 days or freeze for up to 3 months. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick meal. Thaw frozen lasagna in the fridge overnight before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This post was originally published on January 16, 2019, updated on September 9, 2024 and republished on January 21, 2025.
Hi! My son is allergic to eggs. Is the egg white needed or is there a suggested substitute? Thank you!
I haven’t tested this one without egg whites, but aquafaba (the liquid from a can of chickpeas) should be the closest swap. Use 3 Tablespoons to replace the ¼ cup of egg whites. It won’t be exactly the same, but it should keep the filling together without eggs. If you try it, I’d love to hear how it turns out!
The directions only call for using one half of the cottage mixture
Hey Herman, sorry for the confusion. The second layer of cottage cheese mixture should be added after the second layer of zucchini noddles. I just updated the recipe card. 🙂