Herbed Tofu Lasagna With Zucchini Recipe #165125
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.
by Annisette
1½ hours | 20 min prep
SERVES 10
- 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)
- 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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