Walnut Tomato Sauce with Zucchini Lasagna Noodles

Posted on 17 November 2020

282 calories per serving|85 minute recipe |8 servings

Offering a modern reinvention of lasagna, this dish uses zucchini noodles (actual strips of zucchini) and a tomato sauce filled with the goodness of walnuts in place of ground beef. Eating more nuts, such as walnuts, is a great way to boost your health. Research shows that you can reduce your risk of cancer, including colorectal cancer, by including more nuts like walnuts in your diet. Plus, eating a more plant-based diet featuring whole grains, vegetables, fruits, nuts, seeds and pulses and less animal protein, is a good strategy to reduce your risk of cancer.
Start with this delicious and easy recipe for Walnut Tomato Sauce with Zucchini Lasagna Noodles!

Zucchini "Lasagna Noodles"
4 small zucchini
Walnut Tomato Sauce
1 Tbsp. extra-virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
2 stalks celery, finely chopped
2 cups fresh mushrooms, thinly sliced
2 Tbsp. organic tomato paste no sugar added; no salt added
1/2 cup bone broth
1/2 tsp. black pepper
1 1/2 cups ground walnuts, divided
Coconut oil for cooking
1 cup shredded sprouted soft organic tofu
2 Tbsp. chopped Italian parsley

1. Slice zucchini horizontally into long, thin slices (about 5 horizontal slices per squash). Place on paper towels and set aside (to soak up extra moisture).
2. Place a large saucepan on medium heat and add coconut oil.
3. Add onion, garlic and celery, and sauté for 3 minutes, stirring frequently.
4. Add mushrooms and sauté for an additional 2 minutes.
5. Add tomato sauce and black pepper. Stir well and cover. Simmer over medium heat for 10-15 minutes, stirring occasionally, until thickened and vegetables are tender.
6. Measure out 1 1/4 cups ground walnuts (may chop in a food processor or high-powered blender; should resemble consistency of course grains of sand, but should not be overly processed to a flour texture), reserving remaining ¼ cup ground walnuts for topping. Add the 1 1/4 cups ground walnuts to the sauce, and heat for 2 minutes.
7. Preheat oven to 200 degrees.
8. Use some coconut oil in the baking dish. Place one-third (6-7 slices) of the zucchini slices on the bottom of the dish. Layer with one-third of the walnut tomato sauce. Sprinkle with 1/3 cup of the shredded tofu. Repeat layers two more times, for a total of three layers of zucchini, walnut tomato sauce and tofu.
9. Place baking dish in the oven uncovered and bake for 40 minutes.
10. Sprinkle remaining 1/4 cup ground walnuts over top of lasagna and set oven to grilling setting. Grill for 2 minutes, until golden brown.
11. Remove from oven, garnish with fresh chopped parsley, slice into squares and serve immediately.

Author: Manuela Boyle
Tags: Resources Diets & Recipes


  • The Institute for Functional Medicine
  • Society for Integrative Oncology
  • American Society of Clinical Oncology
  • Australasian Integrative Medicine Association
  • Naturopaths and Herbalists Association of Australia
  • British Naturopathic Association

Disclaimer: Manuela Boyle is not a registered medical practitioner or specialist medical oncologist. Manuela Boyle is a general health service provider who is not legally required to be registered under National Health Practitioner regulation law. She practises under the national Code of Conduct that sets standards to general health service providers who are not regulated by the Australian Health Practitioner Regulation Agency.

Manuela Boyle is an accredited member of the following professional organisations:
NHAA (Naturopaths & Herbalists Association of Australia), SIO (Society of Integrative Oncology) USA, AIMA (Australasian Integrative Medical Association), IFM (Institute of Functional Medicine) USA