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Baked Zucchini Lasagna with Sausage & Tofu

Oven-baked zucchini lasagna with Italian sausage and crumble tofu, all slathering with marinara sauce, cheese, and sprinkles of mixed herbs. Try this recipe for simple starch-free entree or serve together with pasta side.
Prep Time 15 minutes
Cook Time 50 minutes
Servings 6
Author Victoria


  • 2 zucchini
  • 24 oz marinara sauce
  • 2 oz parmesan/asiago
  • 1 cup shredded cheese mix
  • ½ Tbsp Italian seasoning mix

Meaty Layer

  • 1 lb Italian sausage
  • ½ sweet onion dice
  • 1 Tbsp unsalted butter

Tofu layer

  • 8 oz silken tofu
  • 1 egg
  • ½ tsp garlic salt


  • Wash and cut zucchini along its body length, then set aside to drip.

Prep - Meat

  • Cut and crumble Italian sausage.
  • With a skillet or saucepan over medium/high heat, melt 1 Tbsp of unsalted butter.
  • Stir in diced onion and the crumbled Italian sausages.
  • Keep stirring to brown sausages.
  • Transfer out and set aside.

Prep - Tofu

  • In a small container, add tofu, egg and garlic salt.
  • Use a fork to whisk & mix them nicely.


  • Preheat oven to 350F.
  • Slather the bottom of a 9X12 baking disc with ⅓ cup of marinara sauce.
  • Spread out all the sausage crumbles over the thin sauce layer.
  • Now spoon in half of the remaining marinara sauce.
  • Sprinkle the mixed cheese all over the sauce.
  • Grate some Parmesan or Asiago on top.
  • Arrange a layer of zucchini slices.
  • Spoon in and spread tofu mixture evenly.
  • Sprinkle in some Italian seasoning herbs to enhance the flavor.
  • Arrange remaining zucchini slices to cover tofu layer.
  • Now lather the remaining marinara sauce all over top of zucchini.
  • Sprinkle with remaining cheese as well as grate in remaining Parmesan/Asiago
  • Bake for 45 minutes or until the cheese is bubbling.
  • Cut to serving size and enjoy as is or with noodle.