Step 1

Preheat the oven to 375°F.

Step 2

Make the Zucchini Tofu Ricotta: In a food processor, combine the walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, salt and pepper and process to a spreadable consistency. Add more salt and pepper as desired.

Step 3

Prepare the pasta according to the instructions on the package, cooking until al dente.

Step 4

Assemble the lasagne: Drizzle a 9x13-inch baking dish with olive oil, then layer ingredients as follows:

Step 5

First layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini

Step 6

Second layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini

Step 7

Top with the remaining ⅓ tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.

Step 8

Bake covered for 15 minutes. Uncover and bake for 20 to 30 minutes more, or until the zucchini is tender, but still has a bite, and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.