Source: Patricia Chuey | Catégorie: Plats principaux, Sauté et friture

Tomato, Basil and Zucchini Lasagna

Fresh summer flavors shine in this healthy take on lasagna, thanks to canola oil’s neutral taste. Crumbled tofu boosts the protein and stands in for the usual ricotta cheese to make it vegan.

Tomato, Basil and Zucchini Lasagna


  • 8 whole wheat or gluten-free lasagna noodles
  • 2 Tbsp canola oil 30 mL
  • 1 package (8 oz/250 g) extra firm tofu
  • 1 medium onion, minced
  • 1/4 tsp salt 1 mL
  • 1/4 tsp ground black pepper 1 mL
  • 2 cups diced fresh tomatoes 500 mL
  • 2 cups tomato sauce 500 mL
  • 1/2 cup chopped fresh basil 125 mL
  • 1 medium zucchini, cut into long thin strips
  • 1 cup freshly grated Parmesan cheese 250 mL


  • 1. Cook lasagna noodles according to package instructions. Drain and set aside.
  • 2. In large saucepan, heat canola oil over medium. Crumble in tofu to resemble ground beef. Add onion. Cook until tofu is lightly browned, approximately 8 minutes. Season with salt and pepper.
  • Add tomatoes, tomato sauce and basil to tofu. Stir to combine. Remove from heat.
  • 3. Mist casserole dish with canola oil cooking spray and spread 1 to 2 Tbsp of tomato-tofu mixture on bottom. Cover with one layer of lasagna noodles and 1/3 tomato-tofu mixture. Cover with one layer of zucchini strips and sprinkle with half of Parmesan. Repeat until all ingredients have been placed.
  • 4. Bake at 400 °F (180 °C) for 30 minutes or until sauce is bubbling around edges.


6 servings


1 cup (250 mL)


Per Serving

Lipides13 g
Gras saturés3 g
Cholestérol15 mg
Glucides32 g
Fibres7 g
Sucres6 g
Protéines19 g
Sodium870 mg
Potassium586 mg