Herbed Tofu Lasagna With Zucchini

Recipe by Annisette
READY IN: 1hr 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F; coat a 13x9-inch baking dish with cooking spray.
  • Toast pine nuts: Place them in a dry skillet over medium heat. Cook, stirring constantly until golden (about 3 minutes).
  • In food processor, combine tofu, basil, parsley, toasted pine nuts, garlic, lemon juice, salt, red pepper flakes, and sugar. Blend until smooth and similar in texture to ricotta cheese.
  • In large non-stick skillet, heat oil and sauté the zucchini on medium-high heat just until they're tender (about 3 -5 minutes).
  • Spread 3 tablespoons of the marinara sauce on the bottom of the prepared baking dish. Cover with a layer of noodles, overlapping them slightly.
  • Layer as follows:
  • 1/2 of the tofu mixture.
  • 1/2 of the zucchini mixture.
  • Layer of noodles.
  • Remaining tofu.
  • Remaining zucchini.
  • 1/2 cup marinara sauce.
  • Layer of noodles.
  • Remaining marinara sauce.
  • Cover pan with foil and bake 1 hour. Let rest 10 minutes before serving.
  • Drizzle olive oil on each serving.
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