Lasagna Zucchini Boats with Orzo

  • Author: She Likes Food


  • 1/2 cup dried orzo
  • 4 large zucchini
  • 1 cup tofu ricotta, or regular (tofu ricotta recipe below)
  • 1 cup marinara sauce
  • 1/2 cup shredded cheese, vegan or regular
  • Cooking spray, or olive oil
  • Salt
  • Black pepper

Tofu Ricotta: makes about 1 1/2 cups

  • 14 ounces firm tofu
  • 3 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning, or dried parsley


  1. Cook orzo according to package directions.  When finished cooking, drain and set aside.
  2. Pre-heat oven to 400 degrees F.  Cut each zucchini in half, lengthwise, and use a spoon so scoop out the seeds.  You want enough room to add the filling.
  3. Spray zucchini with cooking spray, or brush with olive oil, season with salt and pepper and bake until just tender, about 15 minutes, flipping once.
  4. Add all tofu ricotta ingredients to a food processor and blend until smooth.
  5. Add 1 cup of the ricotta mixture to the orzo and mix until combined.
  6. To each zucchini boat add: a few spoonfuls of the ricotta/orzo mixture (1/8 of the mixture) and then top with 2 tablespoons marinara sauce and 1 tablespoon cheese.  Repeat until all zucchini boats are stuffed.
  7. Bake zucchini boats until cheese is melted and filling is hot, 15-20 minutes.  Enjoy immediately!