Hello summer! Hello Zucchini Tomato Lasagna Stacks! Rounds of zucchini, sliced tomatoes and a flavorful seasoned tofu ricotta “stack up” to become the perfect summer meal! This easy zucchini and tomato lasagna is a healthy and delicious way to use up summer’s prolific garden friends. Fresher and lighter than its traditional cousin, you’ll be making these stacks on repeat all summer long.
Zucchini Tomato Lasagna Stacks
Summer and I have a complicated relationship. While I’m not a fan of the drippy, hot, and humid weather that takes over the Midwest in July and August, I absolutely love the abundance of fresh, local produce. Farmer’s markets are overflowing with the best colors and flavors that the season has to offer. In my home garden there are two plants I can always count on: zucchini and tomatoes. And, of course, weeds— I can always count on weeds!
Red, ripe tomatoes and zucchinis, sometimes as big as baseball bats, flood gardens from July through early autumn. Leave your car windows down, and you’ll likely find your seat piled high with surprise veggie “gifts” from generous neighbors!
These Vegan Zucchini Tomato Lasagna Stacks are a delightful use for summers’ abundance. Lightly roasted zucchini rounds are layered with creamy basil-tofu ricotta and juicy, sun-ripened tomatoes. A final topping of breadcrumbs and vegan parmesan create a savory, golden crust when baked. This lasagna makes a delicious, seasonal dish perfect for a light dinner, a fun side dish or a unique potluck offering.
Ingredients You'll Need
Zucchini – look for zucchinis with a diameter of about 2 1/2 to 3 inches. Locally grown zucchini is your best option here since those available in grocery stores are usually too small.
Tomatoes – matching the diameter with the zucchini you’re using will produce the neatest, most uniform stacks. Slicing tomatoes, grown locally and in season, offer the best flavor. Look for Beefsteak or heirloom varieties. Avoid Roma and other varieties traditionally used for making sauce.
Panko or breadcrumbs – regular or Italian seasoned, if available. I use Kooshy brand Sourdough Breadcrumbs Italiano that I found at Costco.
Vegan Parmesan – a homemade version, like this Quick & Easy Vegan Parmesan Cheese, or your favorite store-bought brand.
Tofu – for the ricotta. Use firm or extra-firm. No need to press.
Garlic – fresh is best.
Nutritional Yeast – adds a cheesy flavor to your ricotta. Don’t confuse nutritional yeast with active yeast, which is used for baking, or you will be sad. “Nooch”, as it’s nicknamed, is available in every major grocery store chain. Look for it in the section that contains specialty flours, grains and sweeteners.
Miso – a fermented soybean product popular in Asian cooking, miso adds a salty, umami flavor. Choose a white or light miso, not a dark miso which will overpower your ricotta. Widely available in the Asian foods section of large grocery stores, or at an Asian grocery.
Lemon – you’ll use both some zest and juice. To zest: using a zester or micro plane is the preferred method, but a vegetable peeler and sharp knife for mincing will work in a pinch. Choose a fresh lemon and give it a good warm water wash and rubdown before using.
Basil & Oregano – fresh or dried. Fresh basil is in season with zucchini and tomatoes, so feel free to use it if you find some.
Salt – builds flavor in the tofu ricotta.
Olive Oil – optional, but imparts a nice texture and flavor to the zucchini and bread crumbs.
Building Your Lasagna Stacks
Step 1: Prepare Your Veggies
Thoroughly wash all of your produce.Using a sharp knife, slice rounds of zucchini about ¼” thick. Slice the tomatoes into uniform ¼” thick slices. Set the sliced tomatoes aside.
Place the zucchini rounds on a parchment lined baking sheet and brush lightly with olive oil. Flip the rounds over and brush the other side. Place the baking sheet in the oven and roast the zucchini rounds at for 400°F for 9-11 minutes, until just fork tender.
Step 2: Make the Tofu Ricotta
To make the tofu ricotta, crumble the tofu into a food processor. Add the garlic cloves, basil, oregano, nutritional yeast, miso, lemon juice, lemon zest and salt. Process a few minutes until the mixture is smooth and creamy. Use a rubber spatula to scrape down the sides so that all the ingredients are incorporated into the ricotta.
Step 3: Build Your Stacks
In a small bowl, combine 1/4 cup of bread crumbs and 2 tablespoons vegan parmesan and mix well.
Place 6 of the roasted zucchini rounds in the bottom of an 8 x 8 glass baking dish.
Top each zucchini slice with about 2 Tablespoons of tofu ricotta.
Place a tomato slice on top of the ricotta.
Add another dollop of ricotta and start again…
Zucchini, ricotta, tomato, ricotta, zucchini and a final spoonful of ricotta.
Neatly place a tablespoon or two of the breadcrumb/parmesan mixture over the top slices of the zucchini. Gently press down the mixture to help it stay in place. Spray or brush the tops with olive oil for extra crispiness, if desired
Top it all with a little salt and pepper if you’d like.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil from the pan and continue baking another 10-15 minutes.
Serving Suggestions:
Make a simple sauce for your lasagna stacks by dicing fresh tomatoes and mixing in minced fresh basil.
Top with your favorite pesto or a drizzle of balsamic vinegar.
Serve these garden lasagna stacks with some lightly dressed spinach and arugula along with fresh corn on the cob for a delightful seasonal meal.
Or try roasted carrots with buttered noodles or crusty bread on the side.
FAQ’s
Can I double this recipe?
Yes! This recipe is easy to double! Just use a 9 x 13-inch baking dish. You’ll need extra zucchini and tomatoes, but this recipe makes enough tofu ricotta for a double batch of stacks.
Can Zucchini Tomato Stacks be made oil-free? Absolutely! If you are WFPB or avoiding oils, omit the olive oil and use the homemade parmesan recipe.
How do I Store Leftovers?
Leftovers make a great lunch. Store leftover zucchini lasagna stacks in an airtight container in the refrigerator for up to 5 days. For best results, reheat in the microwave.
Can I freeze these Lasagna Stacks?
Unfortunately, no. This recipe does not freeze well. Enjoy your seasonal eats in season and then look forward to next year!
Zucchini Tomato Lasagna Stacks
Savor the flavors of summer! These fresh and creamy vegan Zucchini Tomato Lasagna Stacks take half the time to prepare as their traditional cousin. These make a delightful healthy, summer dinner or fun potluck dish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 2 - 3 servings 1x
- Category: Main Dishes
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
1 large or 2 medium zucchini – 2 1/2 to 3 inches in diameter
3 medium tomatoes – choose tomatoes with a similar diameter to the zucchini you are using
1/4 cup breadcrumbs – plain or seasoned
1/4 vegan parmesan – homemade or store-bought
2 tsp olive oil
For the tofu ricotta:
1 block tofu – firm or extra-firm
2 large cloves of garlic, minced
2 tsp miso – use a white or light variety
1 TB olive oil
1/2 tsp salt
3 TB nutritional yeast
zest of one lemon
2 TB lemon juice
1 tsp dried oregano
1 tsp dried basil or 2 TB chopped fresh basil leaves
Instructions
1). Preheat your oven to 400°F.
2). Line a medium-size baking sheet with parchment paper. You will also need an 8 x 8 or similar size glass baking dish.
3). Thoroughly wash all of your produce.
4). Using a sharp knife, slice rounds of zucchini about ¼” thick. For this recipe you’ll need 18 rounds of equal(ish) size. Slice the tomatoes into uniform ¼” thick slices and set aside. You’ll need 12 of these.
5). Place the zucchini rounds on the parchment lined baking sheet. Using the 2 tsp of olive oil, lightly brush the tops of the zucchini. Flip the rounds over and brush the other side. Place the baking sheet in the oven and roast the zucchini rounds for 9 – 11 minutes. You want them to be just fork tender, not mushy. While the zucchini rounds are roasting, make the tofu ricotta
6). To make the tofu ricotta, firmly squeeze the tofu with your hands to remove excess moisture. Crumble the tofu into a food processor. Add the garlic cloves, miso, 1 TB of olive oil, salt, nutritional yeast, lemon zest, lemon juice, basil and oregano, Process the mixture, stopping a few times to scrape down the sides so that all the lumps are incorporated into the ricotta. Continue processing until the mixture is smooth and creamy. Set aside.
7). In a small bowl mix together ¼ cup of breadcrumbs and 2 TB parmesan.
8). To assemble:
Place 6 zucchini rounds in the bottom of the glass baking dish. Top each zucchini slice with about 2 tablespoons of tofu ricotta. Place a tomato slice on top, followed by another spoonful of ricotta.
And start again…
Zucchini followed by ricotta, topped with a tomato slice and more ricotta.
Finally, place one last zucchini slice over the top of each stack and finish with a dollop of ricotta.
Neatly place a tablespoon or two of the breadcrumb/parmesan mixture over the top layer of ricotta. Gently press down the mixture to help it stay in place. To help form a crisp crust, spray or brush with a little more olive oil.
Top it all with a little salt and pepper if you’d like.
9). Cover the baking dish with foil and place the dish in the oven. Bake, covered for 20 – 25 minutes. Remove the foil and return the dish to the oven for another 10- 15 minutes. The zucchini should be soft and the breadcrumb topping should be golden brown. Remove from the oven and allow to cool for 10 minutes. To serve, place 2 – 3 stacks on a plate and top with additional vegan parmesan.
Remove from the oven and allow to cool for 10 minutes. To serve, place 2 – 3 stacks on a plate and top with additional vegan parmesan.
Notes
I like to use firm or extra-firm tofu for the best flavor and texture. Super firm or high-protein tofu has a stronger flavor and heavier texture.
The tofu ricotta can be made a day or two in advance. Refrigerate until you’re ready to use it.
Nutrition
- Serving Size: 2 stacks
- Calories: 362
- Fat: 19
- Carbohydrates: 29
- Fiber: 6.2
- Protein: 20.2
