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Nutrition Facts
Serving Size 1 (297g) Recipe makes 10 servings The following items or measurements are not included below: no-boil lasagna noodles
Calories 206
Calories from Fat 98		(47%)
Amount Per Serving		%DV
	Total Fat 10.9g	16%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 852mg		35%
Potassium 848mg		24%
Total Carbohydrate 19.5g		6%
	Dietary Fiber 2.4g	9%
	Sugars 13.3g
Protein 10.7g		21%
detailed view... how is this calculated?

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Herbed Tofu Lasagna With Zucchini

Recipe #165125 | 1½ hours | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Annisette
Apr 20, 2006

In this recipe, herbs and seasonings are added to tofu and mixed until creamy, and is used in place of ricotta cheese. It is important that you use the best marinara sauce you can find, and then drizzle each serving with the extra virgin olive oil. From VT April 2006.

SERVES 10 (change servings and units)

Ingredients

2 (14 ounce) packages firm tofu, well-drained
1/2 cup fresh basil, chopped
1/3 cup fresh Italian parsley, chopped
1/3 cup pine nuts
2 garlic cloves, peeled
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon sugar
1 tablespoon olive oil
4 medium zucchini, cut into 1/2 inch slices (about 3 cups)
5 cups marinara sauce (the best you can find)
16 no-boil lasagna noodles
extra virgin olive oil (for drizzling on each serving)

Directions

1
Preheat oven to 350°F; coat a 13x9-inch baking dish with cooking spray.
2
Toast pine nuts: Place them in a dry skillet over medium heat. Cook, stirring constantly until golden (about 3 minutes).
3
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.
4
In large non-stick skillet, heat oil and sauté the zucchini on medium-high heat just until they're tender (about 3 -5 minutes).
5
Spread 3 tablespoons of the marinara sauce on the bottom of the prepared baking dish. Cover with a layer of noodles, overlapping them slightly.
6
Layer as follows:.
7
1/2 of the tofu mixture.
8
1/2 of the zucchini mixture.
9
Layer of noodles.
10
Remaining tofu.
11
Remaining zucchini.
12
1/2 cup marinara sauce.
13
Layer of noodles.
14
Remaining marinara sauce.
15
Cover pan with foil and bake 1 hour. Let rest 10 minutes before serving.
16
Drizzle olive oil on each serving.

Questions about this recipe?

Featured Reviews for This Recipe

From: DeeKay18

On May 7, 2009

Amazing tofu mixture! The blend of lemon juice and herbs completely transformed the tofu from this tastless, rubbery entity to an elegant, creamy filling.

0 people found this review helpful

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From: MarkSmart924

On Oct 1, 2007

This was fantastic.The tofu mixture tasted just like ricotta cheese,if not just a little less heavy.I did add some sausage into the recipe.It came together quite easily and I had most of the ingredients in my home already.I've been looking for a dairy-free lasagna recipe and this did the trick.Thanks for posting it.

1 person found this review helpful

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From: bluemoon downunder

On May 23, 2006

A fabulous pasta dish: the tofu combined with the basil, parsley, pine nuts, garlic and lemon juice was just so superbly flavoursome. We absolutely loved it. I omitted the red pepper flakes (a personal taste preference) and increased the garlic (I increase the garlic in most recipes because I DO love garlic!), but I otherwise made this exactly to the recipe. And I followed Annisette’s advice and used an excellent marinara sauce! This was one of the selections I made for Pick a Chef 2006, and I’m SO happy with this selection. Thank you, Annisette, for a fabulous 5+++++ recipe which I know that I’ll be making again and again.

4 people found this review helpful

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From: Maito

On Nov 24, 2007

The flavor was really good in this lasagna. You can't tell it is made with tofu, and the pine nuts are subtle. I added some red wine and DH does not like zucchini, so I used artichokes hearts, mushrooms, and caramelized onion. I was not able to find any lasagna noodles that are labeled "no boil", so I am not sure whether there is such a thing. I used the regular ones and a whole jar of tomato sauce to try and have plenty of liquid for them to cook in. It wasn't enough though for the top noodles. They still weren't soft at the end of baking. I added some more liquid and flipped them over for 15 more minutes, and that did the trick. Quite an enjoyable dish!

1 person found this review helpful

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Read all 7 reviews