Easy, Meatless Lasagna with Zucchini, Tomatoes and Tofu
This meatless lasagna layers zucchini, tofu, two cheeses and a spicy tomato sauce for a satisfying vegetarian main course.
Ingredients
for the lasagna:
- approx 9 sheets Lasagna noodles
- 2 medium zucchini
- 10 fresh basil leaves cut into thin ribbons (chiffonade)
- 8 oz mozzarella Bocconcini
- 1 cup Parmesan plus 1 Tbsp for garnish grated
- 1/2 tsp crushed red pepper
- 1/2 lb medium firm tofu drained for 1 hour in a colander and patted dry with paper towels
- 1 tsp sea salt
for the sauce:
- 3 Roma tomatoes diced
- 1/2 medium yellow onion diced
- 2 garlic cloves peeled and finely chopped
- 1/2 tsp sea salt
- 1 tbsp crushed red pepper
Instructions
- Preheat oven to 350F.
- Cook lasagna according to package instructions until al dente. Remove from water and thoroughly strain. Set aside.
- Thinly slice zucchini lengthwise, divide into three equal portions and set aside.
- Cut bocconcini in half and divide into three equal portions. Set aside.
- Combine basil, parmesan, crushed pepper, sea salt, and tofu in a bowl.
To assemble lasagna (from bottom to top):
- Place 3 sheets of lasagna noodles at the bottom of a 9x9 baking pan.
- Add a thin layer of zucchini.
- Layer with 1/3 of the cheese and tofu mixture and top with 1/3 of bocconcini.
- Repeat the process two more times, adding a layer of lasagna noodles, followed by zucchini, cheese and tofu mixture then finish with bocconcini.
- Cover the pan tightly with foil.
- Bake in the preheated 350-degree oven for 45 minutes.
While Lasagna is baking, make the sauce:
- Combine all the ingredients in a large saucepan.
- Cook them low and slow.
- Water will be released from the tomatoes. Reduce the liquid by half.
- Once the lasagna is thoroughly cooked, pour the warm sauce over the top, sprinkle with the extra Parmesan (optional) and serve.
Notes
See introduction for time-saving tips and steps that can be completed in advance.